My mom used to make bread pudding or rice pudding when we were kids and I had totally forgotten about it. It was an inexpensive way to get rid of some leftover bread or rice. I have been making this bread pudding recipe lately for company and it's always a hit. I thought I'd share... Bread Pudding Ingredients: 2 Cups whole milk (or 2 cups half & half) I used 1¼ Cups 1% plus ¾ Cups half and half. ¼ Cup butter ⅔ Cup brown sugar (light or dark, depending on taste preference) 3 eggs I used "Egg Beaters" - ¾ Cup does the trick. 2 teaspoons cinnamon ¼ teaspoon ground nutmeg 1 teaspoon vanilla extract 3 Cups bread, torn into small pieces I used 10 slices of Wonder type white bread, crusts removed, cut into a 1" dice. ½ Cup raisins (optional) I used "Craisins" (Dried Cranberries.) Non stick cooking spray. Directions: 1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm. 2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. (I beat with a whisk for one minute and skipped out on having to clean the mixer.) Slowly add milk mixture. 3. Place bread in a lightly greased 1 1/2 quart casserole. 4. Sprinkle with raisins if desired. (I used Craisins.) Pour batter on top of bread. 5. Bake at 350 degrees F for 55 to 60 minutes or until set. Serve warm.