Gail's Bread Pudding

About 4 cups cubed bread (good, leftover crusty bread)
2 cups milk, scalded with 1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1/4 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1/4 - 1/2 cup raisins

Preheat oven to 350°F.  Place bread in a 1-1/2 qt. baking dish.
  
 
Blend remaining ingredients (I put a bit of the milk into the eggs before I add the eggs to the milk.)  Pour over bread.  Set baking dish in a pan of hot water, 1" deep.  Bake uncovered, 40 -45 minutes, until a knife inserted 
1" from edge comes out clean.  Serve warm with a little whole milk.  Makes 6 to 8 servings.

(This is from my Betty Crocker cookbook I received at my wedding shower in 1969.  The only thing I've changed is the addition of vanilla.)

Testimony from the Gals at A Cook's Wares:  We've all had bread pudding, but this is honestly the best!  Maybe it's the extra vanilla - or the love, but when Gail brings it in to work, it's such a treat!

If you are using the Le Creuset Heart Casserole, increase the recipe by half.