bread pudding

This is a basic bread pudding. There are a lot of different kinds. Some recipes include special flavorful sauces which are poured over the bread pudding. They have succulent names like apple brandy dessert sauce, bourbon sauce, whiskey sauce, caramel sauce, and so on. This is just the basic version. My mother and grandmother never made it, but the recipe was in their box. I'll make it someday. It sounds like liquid-y (moister) french toast without cinnamon.

• 2 C bread crumbs or cubes

• 1 quart milk

• 2 eggs

• 1/4 C butter or margarine

• 1/3 C sugar

• 1/2 tsp salt

• 1 tsp vanilla

• 1/4 tsp nutmeg

1. Preheat the oven to 350 degrees. Grease the baking pan/s that will be used.

2. Toast the bread slices before measuring two cups of cubed bread.

3. Pour the milk into a small pan and scald the milk while stirring constantly to avoid scorching. Scalding means to heat the milk to almost boiling.

4. Melt the butter or margarine in the microwave or on the stove. Lightly beat the eggs.

5. Add the bread cubes, scalded milk, beaten eggs, melted butter, sugar, salt, vanilla, and nutmeg together in a warm bowl. Stir the ingredients together.

6. Pour the mixture into the greased pans and bake for 1 hour and 15 minutes.

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