5 eggs, divided (save 3 whites from meringue)
1 tsp. salt
3 c. milk
1 tsp. vanilla plus 1/2 tsp.
5 slices bread, crusts off
1/4 c. raisins
Nutmeg
6 tbsp. sugar

Butter 2 quart casserole. Break apart bread and layer in casserole with raisins.

CUSTARD: Heat 3 cups milk, lightly stir 5 egg yolks and 2 whites with 1/2 cup sugar and 1 teaspoon salt.

Slowly add hot milk to egg mixture. Add 1 teaspoon vanilla. Immediately pour hot mixture over bread. Sprinkle with nutmeg.

Set in pan with a small amount of hot water. Bake at 350 degrees for about 50 minutes or until inserted knife comes out clean.

MERINGUE: Beat 3 egg whites until lightly foam. Slowly add 5 tablespoons sugar, beating on high until very stiff. Don't under beat. Add 1/2 teaspoon vanilla. Return to oven and bake another 10-15 minutes until delicately brown.