Egg Custard Bread Pudding

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4 large eggs (slightly beaten)

½ cup brown sugar or granulated sugar

¼ teaspoon salt

1 teaspoon vanilla extract

2 ½ cups milk (warm)

8 slices white bread (crusts removed if desired)

Dash nutmeg

In a medium bowl, whisk together the eggs, sugar, vanilla, and salt. Then add the warm milk.
Cut bread in half diagonally, forming triangles. Arrange 2 layers of bread slices in a lightly buttered 8-inch square baking dish.
Pour the custard mixture over the bread.
Place the 8-inch baking dish in a larger baking dish containing about ½ to 1 inch of very hot water.
Bake at 325 F for 40 to 50 minutes, until a knife inserted in the center comes out clean.
Serve warm or cool with dessert sauce , syrup, or fruit.