Preheat oven to 325.
Grease a casserole dish
with non-stick spray,
butter or margarine.

6 slices thick white bread
5 eggs, slightly beaten
2-1/2 cups milk
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon cinnamon
Pinch of nutmeg, optional
1/2 cup baking raisins, optional

Cube bread and place in greased casserole along with the raisins, if you like. In a large bowl combine the eggs, milk, sugar and flavorings. Pour this over the bread. Push any bread pieces down into the liquid to avoid them drying in the oven. Bake for 45 minutes.

Baking time may vary according to the size casserole you use, but look for it to be puffed and golden brown.

Bread pudding is great served warm in a bowl with a little bit of milk or cream. It is also perfectly suited for breakfast as it has just the right mix of fat, carbs and protein. You can zap refrigerated bread pudding in the microwave and serve it with some syrup - very much like French toast.

Comments: steve@pulpkitchen.com