8 oz. loaf fresh Italian bread (about 16 inches long) regular bread is okay
6 lg. eggs
1 qt. milk (full qt. and rich milk)
2/3 c. sugar
1/16 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla
1/3 (scant) c. walnuts, chopped medium fine
1/3 c. raisins

Butter a 2 1/2 quart shallow, oval or 2 quart shallow rectangular baking dish. Trim ends from bread, making the loaf 14 inches long. Cut loaf into 1/.2 inch thick slices, 28 pieces, etc. In a medium bowl, beat eggs just until foamy; add milk, sugar, salt, cinnamon, and nutmeg and vanilla. Beat until blended. Arrange 1/2 the bread slices over the bottom of the prepared baking dish; sprinkle with walnuts and raisins. Repeat with remaining bread and milk mixture. Set aside until bread absorbs the milk mixture, about 10 minutes. Place baking dish in a large pan and fill pan with boiling water to within 1/2 inch of top of baking dish. Bake, uncovered, in a preheated 350 degree oven, until a knife inserted in the center comes out clean, about 1 hour. Remove pudding from water bath. Delicious served with whipped cream or rich milk (half and half).