Bread Pudding

5 cups toasted bread crumbs

5 cups scalded milk

1 cup raisins

4 eggs

1 1/2 cups sugar

1/4 cup butter or margarine, melted

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 1/2 teaspoons vanilla

Pinch of salt

Soak top and bottom of a medium clay cooker in water for at least 15 minutes.  In a large bowl, mix together bread cubes, scalded milk and raisins; set aside for 15 minutes.  In a separate bowl, beat eggs, sugar, butter or margarine, cinnamon, nutmeg, vanilla and salt.  Pour mixture over bread cubes and gently stir together.  Pour into clay cooker, cover and place in a cold oven.  Set oven temperature at 400 degrees and bake for 50 to 60 minutes or until custard is set.