Bread Pudding

• 1 loaf dry or frozen stale bread
• ground cinnamon to cover bread (approximately 1 to 2 Tbsp.)
• 4 to 5 dashes nutmeg
• milk to saturate bread (approximately 1 to 2 c.)
• pinch of salt
• 3/4 c. sugar
• 3/4 c. brown sugar
• 1 egg (may use 2 eggs for firmer consistency)
• 3/4 c. 1 c. raisins (optional)

1. Preheat oven to 350u0b0.
2. In a large bowl, separate every slice of bread and saturate with milk.
3. Let stand until soggy.
4. Cut or mash soggy bread into bite-sizes.
5. Add salt, cinnamon, nutmeg, sugars and egg.
6. Mix well and stir in raisins.
7. Pour into 9 x 13-inch baking dish sprayed with cooking spray.
8. Bake for 30 minutes.
9. If consistency is too moist or sticky, return to oven and check every 5 to 10 minutes until baked to desired consistency.
10. Serve hot with cold milk and butter on top. Microwaves well.

frozen stale bread, ground cinnamon, dashes nutmeg, milk, salt, sugar, brown sugar, egg, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=966833 (may not work)