Ingredients

1 quart milk
1 cup sugar
10 ounces stale French bread cut into 1-inch cubes
4 eggs
1 teaspoon vanilla extract
2 teaspoons lemon zest
2 teaspoons cinnamon
1 pinch nutmeg

Directions

In a 2-quart saucepan dissolve the sugar in the milk over medium heat. After the sugar has dissolved, remove from heat and allow mixture to come to room temperature.

In a large mixing bowl, whip the eggs thoroughly. Add the milk and sugar mixture to the eggs. Add the remaining ingredients (except the bread) to the mixture and blend well. Add the bread to the mixture and allow it to absorb most of the liquid. Pour the bread mixture into a 12-by 8- by 2-inch buttered baking dish. Bake in a preheated 325-degree oven for 40 minutes or until firm. Allow the bread pudding to cool for 15 minutes after it is done. Serve with rum sauce if desired and whipped cream. Serves 8 to 10.