1/4 lb. (1 stick) unsalted butter, softened
1 c. plus 2 tbsp. sugar
2 (12 oz.) cans evaporated milk, 3 c.
3 eggs
2 tsp. vanilla extract
1 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. cream of tartar
1/4 tsp. ground ginger
7 slices stale (preferred) white sandwich bread
Toasted raisins
Roasted pecans
Other nuts or coconut (optional)

Cream butter and sugar in mixing bowl. Add milk, eggs, vanilla, cinnamon, nutmeg, salt, cream of tartar and ginger; beating on low speed until blended, about 3 minutes.

Line the bottom of an ungreased 8 x 8 inch baking pan evenly with the toasted bread, breaking it into small pieces. Pour the mixture over the bread and let sit for about 1 hour, patting down the bread that floats up occasionally.

Bake at 450 degrees until very well browned and the mixture shakes like a bowl of jelly when the pan is gently shaken back and forth, 20-25 minutes. Remove from oven and let cool about 15 minutes before serving. Makes 8-10 servings.