8 eggs, beaten slightly
5 c. milk
2 tsp. vanilla
1 c. sugar
2/3 tsp. nutmeg or mace
1 1/4 tsp. cinnamon
10 slices raisin cinnamon bread
OR 1 - 2 c. cooked white rice

In a greased 9 x 13 inch baking dish or a greased 3 quart casserole dish lay out half the bread slices, tearing some to fill the spaces, or evenly spread the cooked rice. Beat eggs slightly then add milk, sugar, vanilla, and spices and stir only until mixed. Pour over bread until covered and add second layer of bread slices. Pour remaining egg mixture over the top. (All of the egg mixture may be poured over the cooked rice at one time.) Place casserole in a larger pan that has been filled with hot water to a depth of 1 inch when pudding casserole dish is set inside. Bake in a 300 degree oven for about 1 1/2 hours or until clean sharp knife inserted in center comes out clean. Cool and then refrigerate.