6 slices day-old bread
soft butter to spread on bread
1/2 cup raisins
4 eggs, beaten
2 cups whole milk
3/4 cup white sugar
1/2 tsp. nutmeg powder
1 tsp. ground cinnamon
1 tsp. vanilla extract
6 tbsp. apricot or strawberry jam
confectioners' sugar, for dusting

Grease an 8-inch ovenproof dish. Spread the slices of bread with butter and cut diagonally into quarters. Arrange in the dish with the raisins between the slices.

In a medium mixing bowl, combine eggs, whole milk, sugar, nutmeg, cinnamon and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and let it stand for about 15 to 20 minutes.

Place in a preheated at 325°F (175°C) oven on the second rack from bottom and bake for one hour, or until a table knife inserted into pudding comes out clean.

Remove from the oven and allow to cool down a little. Gently heat the jam, thinning it with 2 to 3 tablespoons of water, strain and brush this glaze over the bread pudding. Dust with confectioners’ sugar.

Submitted by: Donna Parker