3 1/2 c. dry bread crumbs (more if the bread is fresh)
2 eggs, beaten slightly
1/3 c. raisins, plumped for a few minutes in hot water
1 tsp. vanilla
3 c. warm milk (may use more or less)
1/2 c. sugar (more or less as taste dictates)
1/2 tsp. salt
Butter and nutmeg, if desired

Soak bread crumbs in warm milk for 10-15 minutes. With a fork blend in remaining ingredients, turn into a buttered baking dish and bake uncovered for about an hour. The dish may be placed in a pan of hot water to bake. Especially if more milk and eggs are used in a more custard-like pudding, it's better to place it in the pan of hot water. Watch so that it does not bake too long and become watery. Insert a knife about an inch in from the edge and it should come clean.

Change the recipe into a Butterscotch Bread Pudding by cooking a syrup of 1 cup brown sugar and 4 tablespoons butter to use in place of the white sugar. Ripe bananas sliced and dipped in lemon juice gives a totally different taste to your bread pudding. Any favorite spices may be added.

Vary it by adding 1 chopped apple, 1/2 cup applesauce, dates, nutmeats, 1/2 cup drained crushed pineapple, or 1/4 cup orange marmalade. One-half grated coconut may be substituted for part of the bread.