Queen Ida's Bread Pudding
Contributed by Jo

12 slices day-old bread, or bread ends (white, wheat, or egg bread)
4 eggs, lightly beaten
1 1/2 c whole milk
1 c evaporated milk (or heavy cream, or half-and-half)
1/2 cup sugar
1 t baking powder
1 t vanilla
1/2 t cinnamon
1/2 t nutmeg
1/8 t ground cloves
3 T raisins, soaked in warm water 5 minutes and drained (or soaked in 1/4 c
    rum)

Preheat oven to 350 deg F.  Place bread on a cookie sheet and toast
lightly, about 4 minutes a side, so it won't be too soggy.  Break bread
into small pieces and place in a bowl.  Add eggs, whole milk,
evaporated milk, sugar, baking powder, vanilla, cinnamon, nutmeg, and
cloves.  Drain the raisins; reserve the rum, if using, for the sauce.
Stir in raisins and butter.  Pour mixture into a well-greased baking
dish about 11" x 14" x 2" (such as a lasagna pan) and bake 20 minutes.
Using a fork, test a little pudding from the center to see whether it's
cooked.  The custard should be very slightly browned but not dry.  Let
cool and slice.  Serve with lemon sauce or hard sauce. Serves 8-12.