Bread Pudding

This is the best way I know of to use up stale bread. It tastes like French toast only better--yum!

• Ready In: 55 mins
• Serves: 8-14
• Yields: 8-14

Ingredients

• 1  loaf  thick  stale bread (at least one loaf, though naturally normally what you will be using here are bits and pieces from se)
• 2  cups milk
• 1⁄4 cup butter
• 2⁄3 cup sugar
• 3  eggs
• 2  teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 1  teaspoon vanilla
• 1⁄2 cup raisins (optional) or 1⁄2 cup berries (optional) or 1⁄2 cup chocolate chips, whatever you like (optional)

Directions

1. Set oven to 350* F.
2. Cut or tear bread into roughly equal-sized pieces and place into a well-buttered casserole. Sprinkle on raisins, berries or choc. chips, if desired.
3. In a medium saucepan, heat milk and butter, stirring until butter is melted.
4. Remove pan from heat and let cool slightly; add sugar, eggs, cinnamon, nutmeg and vanilla, whisking (or mixing with a hand-mixer) as you add.
5. Pour milk mixture over bread and bake until the pudding is set, 45-50 minutes.