Bread Pudding

1/4 cup raisins (or more if you like)
orange juice or water (enough to cover raisins for soaking)
4 cups cubed bread (Challah is best)
3 eggs
2 cups half and half (or milk)
1/2 cup sugar
1 tsp. vanilla extract
1 tsp. cinnamon
1/4 tsp. ground nutmeg
pinch of salt
2 T. sugar
1 tsp. cinnamon

In a small bowl, soak raisins in enough orange juice or water to cover until plumped (a couple hours).

Spray a 1 1/2 quart casserole or 9x9 inch glass baking dsh with cooking spray. Layer the bread pieces and the raisin in the casserole.
In a blender container or a bowl, combine the egss, half and half, 1/2 cup sugar, vanilla, cinnamon, nutmeg, and salt. Whisk or blend well. Pour over the bread and raisins in the casserole. Press down the bread slightly to ensure all bread is soaked.

Mix the 2 tablespoons sugar with the 1 teaspoon cinnamon and set aside.

You can now either cover with foil and refrigerate to bake later in the day or the next day, or you can bake right away. To bake, sprinkle the cinnamon-sugar mixture over the top and bake in a preheated 350 degree oven for 45 to 50 minutes.