1989 GRAPE NUT PUDDING

3/4 cup Grape Nuts
3/4 cup sugar
7 eggs (large)
1 teaspoon vanilla
1 quart milk
1/2 cup raisins, optional
Nutmeg

Spread dry Grape Nuts in bottom of two-quart baking dish; spread to cover bottom. If desired, place raisins in bottom of dish. Beat eggs, sugar, vanilla and milk. It will be frothy.

Add the beaten mixture to the baking dish.

Shake a little nutmeg on top.

Place in a roasting pan larger than the two-quart dish and add water to the pan to come half way up the dish. Place in center of oven.

Bake at 350 for 1 hour.

Serve warm or cold.