3 c soft bread crumbs (day old bread torn into pieces); 4 c for firmer pudding
2 c milk, scalded with ¼ c butter
½ t salt
½ c sugar
2 eggs, slightly beaten
½ c seedless raisins
1 t cinnamon or nutmeg

Heat oven to 350°. Place bread crumbs in 1½ qt baking dish. Blend in remaining ingredients. Place baking dish in pan of hot water, 1″ deep. Bake 40-45 minutes, or until silver knife inserted 1″ from edge comes out clean. Serve warm, with cream. 6-8 servings.

To make Chocolate Bread Pudding, use ½ c semi-sweet chocolate morsels in place of raisins, and omit spices. MMMM-mmm! (says Jo)