Bread Pudding

4 cups milk, scalded

1 tablespoon melted butter

3/4 cups hot water

1/2 teaspoon salt

2 cups finely diced bread, or soft bread crumbs

1 teaspoon vanilla or

3 eggs, slightly beaten

1 teaspoon grated lemon rind

Mix the scalded milk and sugar and pour over bread. (Fruit may also be added if desired). Let stand until luke warm. Stir in eggs, butter, salt and vanilla or lemon rind. Pour into greased 1 1/2 quart casserole dish. Set casserole dish in a baking pan and put on rack in oven. Fill baking pan with hot water to depth of 1 inch. Bake in a moderate oven (350 F.) until knife blade inserted in center comes out clean, about 1 hour. Serve hot or cold with cream, fruit or preserves.

Makes 8 servings