Classic Bread Pudding

Directions

1. 1
   Trim crusts off bread and cut loaf cross-wise into 3/4 inch thick slices.
2. 2
   Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan - you may have to overlap them on each other and push and tug a bit to get them to fit without overlapping the edges of the pan.
3. 3
   Whisk the eggs, half-and-half, sugar, nutmeg and vanilla together until well blended, then gently pour over the bread and soak for about 30 to 40 minutes until its al soaked up - you may need to coax it a bit by spooning some of the liquid over the top.
4. 4
   Bake in 350 oven for about 30 minutes, or until custard is cooked in the center.
5. 5
   If desired, run the pan under the broiler about 3 to 4 inches from the heat for a golden and crusty top (optional).