6 slices of stale white bread, cubed and without crusts
1 (12 oz.) can evaporated milk
3 eggs, beaten
1/2 c. sugar
1 tsp. vanilla extract
1 tsp. nutmeg
1/2 c. raisins
Dash salt

Blend all ingredients together. Pour in casserole dish. Place dish into shallow cookie sheet (with sides) that contains 1/4 inch water. This prevents pudding from scorching.

Bake at 325 degrees for about 1 hour until knife comes out clean when inserted into the pudding. Serve warm topped with instant vanilla pudding.