8 only whole eggs
1 1/2 c. sugar
1 tsp. salt
2 tsp. vanilla
1 1/2 qts. milk, scalded
4 oz. butter, melted
8 slices bread, cubed 1/2 inch
1/2 tsp. nutmeg

2 BATCHES:

16 only whole eggs
3 c. sugar
2 tsp. salt
4 tsp. vanilla
3 qts. milk, scalded
8 oz. butter, melted
16 slices bread, cubed 1/2 inch
1 tsp. nutmeg

Note: Stale white bread and white bread heels may be used. If desired, 5 ounce seedless raisins may be added to each pan of pudding.

Beat eggs, sugar, salt, and vanilla together well. Scald milk (heat milk just until a thin scum forms on surface but it does not boil). Melt the shortening. Add milk and shortening slowly to egg mixture and stir to blend well.

Place the cubed bread in the pan and pour the custard mixture over it; sprinkle with nutmeg. Place pan on tray containing 1/4 inch hot water and bake at 350 degrees for approximately 45 minutes or until set. (Convection oven 300 degrees for 35 minutes.)

Lightly score the pan of pudding 3 x 4 to mark 12 servings of pudding. Serve with serving spoon into soup bowl. If desired 5 ounce seedless raisins may be added to each pan of pudding.