Ozark Bread Pudding

The Record’s “Recipe of the Week”:
Ozark Bread Pudding by Mrs. James W. Allen

2 cups (about 6 slices) stale white bread, toasted lightly
1 cup milk
1/4 cup margarine
3 eggs
1/2 cup granulated sugar
1 cup of diced and peeled fresh apple
1/4 cup raisins
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 cup brown sugar

Cut bread into cubes or crumble. Place in a buttered two-quart casserole or baking dish.

In a saucepan, heat the milk and margarine over low heat. Pour over bread crumbs.

Beat the eggs until light. Add the granulated sugar and beat again. Now add the apple, raisins, salt, cinnamon, and nutmeg. Pour over the bread mixture and fold in.

Sprinkle the brown sugar over the top. Bake 45 minutes at 300°. Serves six. Serve warm with cream or whipped topping..