Bread Pudding

10 slices bread, cut into cubes
1/4 cup butter, melted
1 teaspoon ground cinnamon
6 eggs (12 oz.)
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups hot milk
pinch ground nutmeg

Heat oven to 375 degrees. In a large bowl, combine bread cubes, melted butter and cinnamon; mix well and transfer to a 2 quart baking dish. Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes. Bake in a water bath - place bowl in a roasting pan filled with water to roughly the same height as the mixture in the bowl. Bake for 30 to 45 minutes or until firm but moist in the center. If pierced with a knife in the center check to see that it's moist but not liquid.

This is a modified standard recipe. Most call for the addition of raisins and many don't call for cooking in a water bath but I prefer the water bath method because it makes the pudding like custard.