4 c. (1 quart) milk
2 c. 2 day old bread crumbs or 1/2-inch squares
2 eggs
1/4 c. granulated sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1 tbsp. vanilla extract or 1 tsp. almond extract
2 or 4 tbsp. melted butter

Start heating oven to 350°F. Grease 1 1/2 quart casserole dish. In double boiler, heat milk until tiny bubbles appear around edges. Remove from heat; stir in bread crumbs; set aside.

Break eggs into casserole; beat slightly with fork. Stir in sugar, salt, then milk mixture, nutmeg, vanilla, butter.

Set casserole in baking pan until baking pan with warm water to come up 1-inch from top of casserole.

Bake uncovered 1 hour 15 minutes or until silver knife inserted in center of pudding comes out clean. Serve warm or cold.