6 slices day-old bread (can use french, white, raisin, or croissant)
4 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 Tbsp ground cinnamon
1 Tsp nutmeg
1 Tsp vanilla extract
Preheat oven to 350. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
Combine eggs, milk, sugar, cinnamon, nutmeg and vanilla in a mixing bowl. Whisk until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake for 45 minutes, or until the top springs back when lightly tapped. It will be nicely browned.
Can be served warm or cold with whipped cream or ice cream.
Variation: You can also add berries of any type to this recipe. Please see my previous blueberry bread pudding recipe.
Bread pudding served with creme and fresh frozen berries
From the Lilypad 