Eggnog Bread Pudding

Okay,this recipe is not my own. I swiped it from Mrs. Claus the last time we made a visit to the North Pole. While I was there we also got a bit of powdered rainbow horn, but that is a whole 'nother story. If you happen to have leftover homemade bread, it will work well in this recipe, if not any old bread will do even if it is a bit stale. However, I don't recommend using moldy bread unless you are relatively certain that you are not allergic to penicillin.

Ingredients:

2 cups eggnog
3 beaten eggs
1/3 cup sugar (unbeaten)
1/2 teaspoon salt (unpinched or pinched, your preference)
1/2 teaspoon vanilla extract
4 slices white bread, without or without crust
1 teaspoon cinnamon
some nutmeg, (if you think there is not already enough in the eggnog)
1/2 cup raisins or Zante Currants

Directions:
:
In a bowl, combine eggnog, eggs, sugar, and salt; and mix together well. Add in vanilla. In a separate dish - bread pans work well for this - arrange bread slices in a chaotic or entropic manner and sprinkle o'er (a little poetic lingo here) with currants or raisins. Pour the eggnog mixture over bread.Now sprinkle on cinnamon and nutmeg. Bake, uncovered, at 300° for about 50 minutes, (or until a knife inserted near the center comes out relatively clean). This can be served with some kind of sauce or frosting. But that is not really necessary. This goes down well with a nice cup of tea or better yet a cup of java.

Oh, Serves 6, by the way..