Bread pudding is a great way to make old leftover bread into a tasty, easy dessert. You can use any white bread you like for this recipe, but sturdy French bread works best. Yields six servings.
Cut the bread in cubes and place in a loaf pan.
Beat the eggs in a bowl until frothy, then add the sugar, vanilla and nutmeg. Beat well.
Beat in the milk, then add the raisins.
Pour the milk mixture over the bread and toss together.
Let soak for 30 minutes. While the bread soaks, heat the oven to 150 degrees C (300 degrees F).
Bake for 45 minutes or until custard is set.
Serve warm or cold, with whipped cream or ice cream.
This recipe is a wonderful way to use up leftovers. Any sturdy white bread with crusts on will work. Avoid sandwich bread, however, as it will dissolve; French or Italian bread is best. Cut it into cubes and let it sit out overnight. It must be very dry and chewy. You can use half & half, cream, or any combination instead of, or with, the whole milk. Just keep the proportion of eggs to dairy the same. Again, this is a good place to use up whatever leftover cream or milk you have. Feel free to mix in pecans, macadamias or walnuts, or other dried fruit. In most custard recipes, air in the mix is bad and leads to bubbles. Here, though, air in the mixture is good; it will help the pudding rise ever so slightly and remain light and airy.