Bread Pudding

5 slices of French Bread, about ¾"-1" thick, cut into cubes. (when pressed down, makes 2+ cups) 
4 cups 1% fat milk,scalded (fat-free is not good)
1 Tbsp butter
Dash of salt
¾ cups of sugar (or ¾ cup Splenda) (if making ½ recipe, use 3/8 cups)
4 slightly beaten eggs
1 tsp vanilla


Soak bread in scalded milk for about 5 minutes. Add butter, salt, and sugar. Pour slowly over eggs, add vanilla and mix well.


Pour into greased or Pam-sprayed baking dish. (Use a souffle dish which has high sides). Sprinkle top with nutmeg. Place dish in pan with 1" of hot water. Bake in 350° oven until firm, about 50/55 mnutes. Test for doneness.(Knife should come out clean when stuck in center of pudding.) If not, bake a few minuts more.


Okay to make ½ recipe. Use yellow rectangular dish.


Don't double recipe. Makes too much. Don't add raisins. Awful!
Frances Gong's comments, Auntie Betty's recipe