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.