Bread and Butter Pudding
3 cups bread cubes (about 5 slices) toasted
Enough butter to spread on toast
1/4 cup raisins
2 1/2 cups milk
3/4 cup brown sugar
1/2 tsp vanilla
Butter toasted bread and then cut into cubes
Layer bread cubes and raisins in a 1 1/2 quart casserole. Set aside.
In a different bowl beat eggs; stir in milk, sugar, vanilla and salt. Pour over bread. Let stand 10 minutes. Sprinkle with nutmeg. Place casserole in shallow pan. Place in 350 degree oven. Fill pan with hot water, about 1 inch up sides of casserole. Bake 45 to 60 minutes until custard is set. Serve warm.
Makes 6 servings.
Notes: I used wheat bread. The staler the bread, the better. It's a good use for stale bread and milk that's about to expire.
WARNING: Do not make this if you are on a diet. It's irresistible.