This recipe has lived in my old aluminum recipe box for years. Generally, I don't use the recipe for bread pudding. It's a forgiving food. You can make it in any proportions and with what you have on hand. But some time, long ago, I did write down a basic recipe and put it in my recipe box. Here it is.

Back when I was young, we poured milk over our bread pudding and sprinkled sugar on it. Now it's more customary to top it with custard, a whiskey or rum sauce, whipped topping, or ice cream.

Bread Pudding

2 eggs
3/4 c sugar
2 c of torn-up bread, preferably a couple of days old
3 c milk

1. Beat eggs and sugar.
2. Add the bread crumbs and milk.
3. Pour into an 11-inch greased cake pan.
4. Grate nutmeg on top.

Bake in a slow oven, 300°, until set and browned on top.

Optional additions: raisins, currants, chopped nuts, cinnamon.