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Bread Pudding

9 slices day-old bread
6 cups milk
sugar to taste (start with 1/2 cup)
3 eggs
dash of salt
3 level tablespoons of cornstarch

Heat some of the milk to help dissolve the sugar. Use another small
amount of milk to dissolve the cornstarch.Beat the eggs. Mix all
liquids together and pour into baking dish. Slice bread into cubes
(size is not relevant) and drop into liquid. Dot the top generously
with butter and sprinkle nutmeg on it. Place baking dish in a larger
broiler pan with at least 1 inch of water and bake for 1 1/2 hours
at 350 degrees.

NOTES: Raisins, currants, etc. may be added. For an extra flavor
soak raisins for at least an hour (overnight is best) in brandy,
rum, etc. to plump. The resultant raisin flavored liquor may be
added to fruit cake, cookies, as a fruit compote, over crepes, or
even simply drunk. Additionally a nonalcoholic sauce of your own
choice may be made to accompany this.

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