Custard Pudding

Make a custard mixture by turning the instant nonfat dry milk into a 1 1/2-quart bowl, adding sugar, salt, eggs and nutmeg, and beating lightly.

Add water and vanilla; stir.

Toast the bread on both sides, then spread with the butter and cut into 1-inch cubes. Arrange in a buttered baking dish holding about 6 cups.

Sprinkle the sugar, cinnamon and raisins over the toast.

Pour the custard mixture over the toast in the baking dish.

Heat the oven to 350° and bake the pudding on the center rack for 45 minutes, or until a knife inserted near the edge comes out clean.

Serves 4.