Bread Pudding, My version

My kids loved this when they were little. I couldn't make it fast enough. It's healthy (relatively) and is a good way to use old bread.

2 cups milk, scalded
1/4 cup butter
2 eggs
1/2 cup white sugar
1/4 teaspoon salt
1 teaspoon ground nutmeg
3 cups soft bread, torn into small pieces
1/2 cup raisins (optional)

Combine milk and butter, stirring until butter is melted. Cool to lukewarm.

Combine eggs, sugar, salt and nutmeg; beat at medium speed of mixer for 1 minute. Slowly add milk mixture. Place bread in a lightly greased 1 1/2-quart casserole; sprinkle with raisins and pour batter over all. Bake at 350 degrees F for 50 minutes or until set.


Quicker cooking method: Place bread pudding in a large glass bowl and cover tightly with tin foil. Place bowl in pressure cooker and fill the pressure cooker about 1/3 to 1/2 the way up the side of the bowl with water. Place cover on pressure cooker and pressure cook on 5 pounds for 10-15 minutes. Gauge time by when the weight begine to jiggle or when the gauge states pressure cooker is at 5 pounds. Let pressure cooker cool completely before opening the lid.