KEY recipe -- Rich, crusty, raisin-filled.

Place 3 cups soft bread crumbs (or torn bread) in 1 1/2-quart baking dish (use 4 cups for firmer pudding). Blend in: 1/2 c. sugar 2 eggs, slightly beaten 1/4 tsp. salt 1 tsp. cinnamon or nutmeg 1/2 c. seedless raisins

Place baking dish in pan of hot water 1-inch deep. Bake at 350 degrees for 40- 45 minutes, until silver knife inserted 1-inch from edge comes out clean. Serve warm with or without hard sauce or cream. Yield: 6 servings.

CHOCOLATE BREAD PUDDING:

Follow KEY recipe for Old-fashioned Bread Pudding except use 1/2 cup semi-sweet chocolate pieces instead of raisins. Omit the spices.

BUTTERSCOTCH BREAD PUDDING:

Follow KEY recipe except use BROWN sugar instead of granulated sugar.

DATE-AND-NUT BREAD PUDDING:

Follow KEY recipe except use 1/2 cup chopped dates and 1/4 cup broken nuts instead of raisins.