Custard Bread Pudding

• 3 slices white bread
• 1/2 c. raisins
• boiling water
• 3 beaten eggs
• 3 c. milk
• 1/4 c. sugar
• 1/2 tsp. vanilla or rosewater
• butter
• 2 Tbsp. sugar
• 1/2 tsp. ground nutmeg

1. Let bread stand uncovered overnight to dry.
2. Cover raisins with boiling water, let stand 5 minutes.
3. Drain.
4. Mix eggs, milk, 1/4 cup sugar and vanilla or rosewater.
5. Place raisins in ungreased 10 x 6 x 2-inch baking dish.
6. Pour egg mixture over. Spread bread slices with butter.
7. Cut each slice diagonally into 4 triangles.
8. Place atop egg mixture, buttered side up.
9. Sprinkle with mixture of 2 tablespoons sugar and nutmeg.
10. Set baking dish in pan on oven rack.
11. Pour hot water into pan to depth of 1 inch. Bake at 350u0b0 until knife inserted halfway between center and edge comes out clean, about 45 minutes.
12. Serves 6.

white bread, raisins, boiling water, eggs, milk, sugar, vanilla, butter, sugar, ground nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=380672 (may not work)