13"x20" pan or 2 9"x13" pans, about 28 servings

This is a baked dessert that is equally good warm or cold. It fills out a light meal with a protein rich dessert, or is delicious as a special breakfast. Half an hour to prepare, half an hour to stand, and about an hour to bake and cool. if you preheat the milk.

The dish has a finer texture if the milk is scalded and strained before you mix it with the eggs. You must place a pan of water on the bottom rack of the oven while this custard bakes, and be sure to replenish the water as it steams off. This is a good idea with any custard-type dish.

Beat together:
1 gallon milk
1 qt. half & half
2 qt. beaten eggs (about 2 ½ doz. eggs)
2 ½ C honey (more to taste)
2 T vanilla extract
1-2 T nutmeg, cinnamon or allspice

If you have preheated the milk it is fairly easy to beat the honey into the warm milk. Otherwise, be sure to strain the mixture as you pour it over the bread cubes.

Butter the pan(s) and put in: a layer of soft bread cubes up to 1" thick

(about 2-3 quarts soft bread cubes

For the tenderest and smoothest pudding, you may want to trim the crusts and save them for bread crumbs.

Poke in plenty
(1-2 cups) of raisins, jam or dry chopped fruit

Pour the custard mixture over the bread cubes. Then the pan must sit in the refrigerator at least ½ hour and up to overnight before you bake it. This gives it a luscious, custardy texture.

Bake in a preheated 350 degree oven at least 40 minutes until firm throughout. Allow to cool at least 30 minutes before serving, or chill.

Nice served with cream or a light lemon-honey sauce.

Variation: Spread butter and jam on the bread slices before cutting into cubes
You can use plain cooked rice in place of bread cubes. Try with dried apricots instead of raisins and add a tablespoon of lemon zest and a tablespoon of cardamon instead of extra cinnamon