1 qt. milk
2 c. bread cubes
1/4 c. butter
2 eggs
1/3 c. sugar
1/2 tsp. salt
1 tsp. vanilla extract
1/2 tsp. nutmeg
1 c. raisins, optional

Preheat oven to 350 degrees.

In a 2 quart saucepan scald milk. Remove from heat and add bread and butter.

In a small mixing bowl beat eggs, sugar and salt together until well blended. Add egg mixture to milk and bread. Add vanilla (and raisins). Mix gently.

Pour into baking dish and sprinkle top with nutmeg. Place baking dish into a 9x13 pan filled with enough hot water to come halfway up the sides of the baking dish.

Place in oven and bake for 1 hour at 350 degrees or until a knife comes out clean after inserted to the middle of the pudding. Makes 4 nice servings (Jeanne's very generous). Top with a dab of whip cream. This light fluffy dessert can be doubled for eight servings.