Oregon Two-Bread Pudding

3 large eggs1 cup sugar
3 tablespoons butter, melted
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups milk
1/2 cup seedless golden raisins
2 to 3 cups stale white bread cubes
2 cups stale whole wheat bread cubes
Whipped cream

1. Preheat the oven to 325 degrees. Butter a 1 1/2-quart casserole and set aside.

2. In a large mixing bowl, beat the eggs till very frothy, add the sugar, butter, vanilla, cinnamon, and nutmeg, and beat till well blended. Add the milk, beat till well blended, then stir in the raisins.

3. In a medium-size mixing bowl, combine the bread cubes, them layer them in the prepared casserole. Pour the egg mixture over the top, toss till the bread is well soaked, and let stand for 1 hour, patting the bread down into the liquid from time to time.

4. Place the casserole in the oven and bake til the pudding is set, about 30 minutes. Increase the oven temperature to 375 degrees and continue to bake till puffed and nicely browned, about 30 minutes. serve warm with whipped cream

Makes 6 servings