1 cup warm water
1 cup non-dairy creamer
3 eggs
1/4 cup (1/2 stick) butter
1/2 cup sugar
1 tsp. vanilla
1/4 tsp. salt
8 slices Texas toast bread (4 slices per layer)
1/4 cup raisins

Preheat oven to 325°F.

Combine water and creamer. Add butter. Beat 30 seconds. Add sugar, vanilla, eggs and salt. Beat at high speed for 1 to 2 minutes. Set aside.

In a non-greased 8x8 or 9x9-inch pan place 1 1/2 cup mixture and sprinkle with raisins. Add bread. Toss lightly and add remaining mixture. Pour evenly over bread and sprinkle lightly with cinnamon.

Bake at 325°F for 40 to 45 minutes. Top with nutmeg sauce after cooling about ten minutes.

Note: You can double this recipe for a 9x13-inch pan.

NUTMEG SAUCE:

1/2 cup sugar
1 tbsp. cornstarch
1/2 tsp. nutmeg
1 cup milk
1/4 cup (1/2 stick) butter
1 tsp. vanilla

In small pan combine sugar, cornstarch and nutmeg (sometimes I like to use pumpkin pie spice too). Stir in milk and butter.

Cook over medium heat until mixture starts to thicken slightly. Add vanilla and stir constantly until thick. Do not boil.

Remove from heat and pour over cooling bread pudding.

Submitted by: Joyce Bonnett