Thoroughly grease an 8-inch square or round baking pan. Toast the bread on
both sides until lightly colored. The bread should remain soft inside.
Spread butter on both sides of each slice, then cut it up into 1-inch
cubes. you should have 2 1/2 to 3 cups of bread cubes. Arrange the bread
cubes in the baking pan; sprinkle with raisins. In a bowl, lightly beat the
eggs with a whisk. Add the brown sugar, salt, cinnamon, and nutmeg.
Gradually add the warm milk and vanilla, stirring until combined. Pour the
mixture over the bread cubes. Let stand for 30 minutes, pressing the bread
down occasionally to absorb the custard. Sprinkle with 1 teaspoon of sugar
over the top. Preheat the oven to 325F. Bake the pudding for 50 to 60
minutes, or until a knife inserted between the center and edge of pan comes
out clean. The pudding should be golden brown and puffed. Cool on a rack.
Serve warm or cold with whipped cream and fresh berries.
YIELD: 6 servings
Recipe by: The Great American Dessert Cookbook Posted to EAT-L Digest by
Sean Coate <swcoate@PEGANET.COM> on Aug 31, 1997
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