Bread Pudding

If you have any left over bread from the night before, this is a fabulous use for it. As is feeding it to the chickens, and that is probably quicker and better for you. But try this - it is so easy and tasty. Every time you make it with a different type of bread it comes out in a unique way. Stale bread is supposed to be best for this, just make sure it isn't moldy (yuk, give to chickens).

Ingredients: 2 cups whole milk 1/4 cup butter 2/3 cup sucanat 3 eggs 2 teaspoons cinnamon 1/4 teaspoon ground nutmeg (this can be elimated if you don't care for it like me) 1 teaspoon vanilla extract 3 cups bread, torn into small pieces 1/2 cup raisins (optional) Directions: 1. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. 2. Combine sucanat, eggs, cinnamon, nutmeg, and vanilla. While stirring, slowly add milk mixture. 3. Place bread in a lightly oiled 1 1/2 quart casserole. 4. Sprinkle with raisins if desired. Pour batter on top of bread. 5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.