Ingredients

2 cups fine dry bread crumbs

4 cups half-and-half

1 cup sugar

½ tablespoon unsalted butter, cut into bits

¼ teaspoon salt

¼ teaspoon freshly grated nutmeg

½ teaspoon cinnamon

5 large eggs, beaten lightly

2 teaspoons vanilla

½ cup raisins

Preparation

  1. In a bowl, let the bread crumbs soak in the half-and-half for 6 minutes, stir in the sugar, the butter, the salt, the nutmeg, the cinnamon, the eggs, the vanilla, and the raisins, and pour into a buttered 13 by 9 inch baking dish.

  2. Put the dish in a larger baking pan, pour enough hot water into the pan to reach halfway up the sides of the dish, and bake the pudding in the middle of a preheated 350F oven for 1 hour, or until it is golden.