Taken from my "Cotton Country Collection" cookbook that I got in 1984 as a wedding present.. I have made this very simple bread pudding more times than I can count.. it's great for those who don't really like the rum or raisins in traditional bread pudding.
1Melt butter in a 6x12 inch pyrex dish. Toast bread (both sides if not using a popup toaster)until brown. Break into rather large pieces into the dish. Scald milk and add to eggs that have been beaten with sugar. Add this mixture to toast and butter in dish. Sprinkle generously with cinnamon and nutmeg. Put dish in a pan of boiling water and bake for 35 minutes at 350 degrees. When knife inserted comes out clean, remove from oven.
2This makes approximately 4 portions (depending on the size of your portions). I generally will double all ingredients and use a 9x13 pan so we'll have extra!