_6 servings_
2 cups milk
1 tablespoon butter or margarine
¼ cup brown sugar, packed
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla
2 egg yolks, slightly beaten
4 slices bread, cut in 1-inch cubes
½ cup raisins
½ cup slivered almonds
2 egg whites
¼ teaspoon salt
Heat milk. Stir in fat, sugar, cinnamon, nutmeg, and vanilla.
Stir a little of the milk mixture into egg yolks; then stir yolks into
rest of milk mixture. Add bread cubes, raisins, and half the nuts.
Beat egg whites until foamy. Add salt and beat until stiff but not
dry. Fold egg whites into pudding mixture. Pour into greased 1-quart
casserole. Sprinkle top with rest of nuts. Place casserole in pan of
hot water.
Bake at 325° F. (slow oven) 1¼ to 1½ hours, or until the tip of a knife
inserted in the center comes out clean.