Bread and Butter Pudding

1 loaf of day-old bread
2 tablespoons butter, meltad
6 eggs, beaten
3 cups milk
1/2 - 3/4 cups white/brown suger (brown suger and honey)
1 or 2 teaspoons ground cinnamon
1 teaspoon vanilla extract (optional)
1/2 cup raisins (optional but recommended)
sliced/dried fruits (apple/apricots) -- optional

(Allowing the bread to soak in the custard batter for a full hour is the secret to a good bread-and-butter pudding)

Preheat oven to 350 degrees F (175 degrees C).

Break bread into small pieces into a baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins and sliced/dried fruits.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.