Mother Geaghan’s Bread Pudding 

5 cups Bread
1 cup Butter, melted
1 gallon Milk
2 cups Sugar
2 tsp Vanilla
13 large Eggs
1&amp:1/2 tsp Nutmeg

1. Cut bread into small cubes.
2. Heat milk, butter, sugar, and vanilla in a double boiler.
3. Beat eggs slightly.
4. Stir hot milk mixture into eggs: place cubed bread into a 13×9 baking pan.
5. Pour milk and egg mixture over bread.
6. Sprinkle with Nutmeg.
7. Bake at 325F until custard is set (approx. 30min).
Serve with, or without, fresh whipped cream.