Bread Pudding with Raisins

Brown sugar, cinnamon and nutmeg will fill your kitchen with sweet aromas and sweet memories of happy faces around your table. Serve this delicious Raisin Bread Pudding with whipped cream or with milk for breakfast for a change of pace.

16 slices bread, cubed
1 cup raisins
2 (12 oz) cans evaporated milk
4 large eggs, slightly beaten
¾ cup brown sugar, packed
¼ cup (½ stick) butter, melted
2 tsp. pure vanilla extract
1 tsp. ground cinnamon
½ tsp. ground nutmeg

To Serve:
whipped cream or milk

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 12x8" baking dish.

Combine bread and raisins in a large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.

Bake for 35-45 minutes or until knife inserted in center comes out clean. Drizzle with caramel sauce before serving (if desired).

Makes 8 servings.