Homemade bread pudding from mount vernon

Ingredients

• 2 cups fine dry bread crumbs (I made from leftover baguette, crusts removed)
• 4 cups half-and-half
• 1 cup sugar
• 1/2 tablespoon unsalted butter, cut into bits
• 1/4 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon cinnamon
• 5 large eggs, beaten lightly
• 2 teaspoons vanilla
• 1/2 cup raisins

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Preparation

• Preheat oven to 350 degrees. In a bowl, let the bread crumbs soak in the half-and-half for 6 minutes, stir in the sugar, butter, salt, nutmeg, cinnamon, eggs, vanilla, and the raisins. Pour into a buttered 13x9" baking dish. 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 in the middle of the oven for 1 hour, or until it is golden.
  
  (check www.robinsdinnernight.blogspot.com