3 slices of stale or heels of raisin bread
2 eggs, separated
1 pt. milk
1 tsp. vanilla
1/2 c. sugar
1/4 c. butter

Save egg whites for last. Break crumbled raisin bread into mixed egg yolks and milk. Add vanilla and sugar. Bake in 2 quart casserole with butter on top for 20 minutes at 350 degrees. When butter has melted and pudding starts to thicken, remove and add beaten whites with 1/4 cup sugar. Bake until meringue is golden brown. Serve warm or cold with whipped or plain cream.