You might recall that I found a whole bunch of frozen bread in my freezer last week. I also had some apples and eggs that needed to be used up to as well. At the time of my post, I was thinking bread pudding, which of course, is exactly what our grandmothers and their mothers before them would have made too!
In a large bowl, combine the eggs and milk whisking thoroughly. Add the cinnamon, grated nutmeg, both sugars and vanilla (extract or ground beans).
Add all of the bread and stir to coat all cubes. Stir in melted butter, raisins, and diced apple. The bread will float for awhile but it will eventually soak up the custard and sink. This should take about 15 minutes.
Stale bread; enough to generously fill a 9 x 13 inch baking pan when cubed. It should be gently heaped. If you are short stale bread, top up with lightly toasted bread.