Bread Pudding

12 sl Day old bread
4 Eggs, lightly beaten
1 1/2 c Evaporated milk OR Heavy cream OR half-N-half
1/2 c Sugar
1 ts Baking powder
1 ts Vanilla
1/2 ts Cinnamon
1/2 ts Netmeg
1/8 ts Ground cloves
3 tb Raisins, soaked in warm water 5 minutes and drained (Or soaked in 1/2 cup rum)
1/3 c Butter, melted

Preheat oven to 350 degrees 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"x14"x2" (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.

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