Basic Bread Pudding

• 9 slices day-old white bread
• 6 cups milk (2% will also work well)
• sugar (start with 1/2 cup--increase decrease as you wish)
• 3 eggs
• 1 dash salt
• 3 tablespoons cornstarch (level tablespoons)

1. Heat some of the milk to help dissolve the sugar.
2. Use another small amount of milk to dissolve the cornstarch.
3. Beat the eggs.
4. Mix all liquids together and pour into baking dish.
5. Slice bread into cubes (size is not relevant) and drop into liquid.
6. Dot the top generously with butter and sprinkle nutmeg on it.
7. Place baking dish in a larger broiler pan with at least 1 inch of water and bake for 1 1/2 hours at 350 degrees.
8. NOTES: Raisins, currants, etc.
9. may be added.
10. For an extra flavor soak raisins for at least an hour (overnight is best) in brandy, rum, etc.
11. to plump.
12. The resultant raisin flavored liquor may be added to fruit cake, cookies, as a fruit compote, over crepes, or even simply drunk.
13. Additionally a nonalcoholic sauce of your own choice may be made to accompany this.

white bread, milk, sugar, eggs, salt, cornstarch

Taken from www.food.com/recipe/basic-bread-pudding-4568 (may not work)