Bread Pudding

Milk 2 cups (500 ml)
Bread cubes (Stale) 2 cups (500 ml)
Butter or margarine 1/4 cup (50 ml)

Eggs, beaten 2
Granulated sugar 1/3 cup (75 ml)
Salt 1/2 teaspoon (2ml)
vanilla 1 teaspoon (5 ml)
Raisins or currants (may use less) 1 cup (250 ml)
Cinnamon or nutmeg (optional) 1/2 teaspoon (2 ml)

Measure milk into heavy saucepan. Heat until almost boiling. Add bread cubes and butter. Remove from heat.

Stir in eggs, sugar, salt, vanilla and raisins. Add cinnamon or nutmeg. Turn into 8-inch (20 cm) casserole. Bake uncovered in 350F (180C) oven for 45 minutes until set. Serve with cream or ice cream. Serves 6-8

Variation: Use brown sugar instead of white. It gives a mild butterscotch flavor.

Variation: For a less custardy pudding, double amount of bread.

Chocolate bread pudding: Mix in 2 tablespoons (30 ml) cocoa to pudding before placing in oven. Adding cinnamon is an option. Medium chocolate color and flavor. Good.

Queen of Puddings: Use 3 egg yolks in pudding. When baked, turn oven to 400F (200C). Beat 3 egg whites and 1/4 teaspoon(1 ml)cream of tartar until soft peaks form. Beat in 3 tablespoons (50 ml) granulated sugar until stiff. Spread on top of baked pudding. Return to oven for about 5 minutes until browned.