2 c. milk
4 c. coarse bread crumbs
1/2 c. sugar
1/4 c. butter, melted
2 eggs, slightly beaten
1/4 tsp. salt
1/2 c. raisins
1 tsp. cinnamon or nutmeg

Heat milk to scalding. Pour over bread crumbs. Cool and add sugar, butter, eggs, salt, raisins and cinnamon or nutmeg. Pour into buttered 1 1/2-quart casserole.

Bake until silver knife inserted in pudding comes out clean. Serve warm, with or without hard sauce or cream.

Bake at 350°F for about 40 to 45 minutes.

Vanilla, Lemon or Nutmeg Sauce:

1 c. sugar
2 tbsp. cornstarch
2 c. boiling water
4 tbsp. butter
2 tsp. vanilla or 2 tsp. lemon juice with 1 tbsp. grated lemon rind or 2 tsp. nutmeg

Mix sugar and cornstarch in pan. Stir in gradually boiling water. Boil 1 minute, stirring constantly. Stir in butter, vanilla or lemon juice with grated lemon rind or nutmeg. Keep hot until time to serve.