Bread Pudding
Servings 8

4 eggs
1 cup sugar
1/2 teaspoon ground nutmeg
1-1/2 teaspoons ground cinnamon
3 tablespoons butter, melted
1-1/2 teaspoons vanilla
2 teaspoons grated lemon peel
1-1/2 cups milk
1/2 cup light cream
12 thick slices bread
2/3 cup chopped dates
1/3 cup chopped pecans

In a food processor or bowl combine eggs, sugar, vanilla, nutmeg, cinnamon and melted butter till smooth. Stir in lemon peel, milk and cream. Cut each slice of bread into four squares. Grease a 2-quart casserole. Place one third of the bread in a single layer on the base of the casserole. Cover with half the dates and pecans; spoon on half the egg mixture. Repeat with another third of the bread and remaining dates, pecans and egg mixture. Cover with the remaining bread and set aside for at least 30 minutes. Preheat oven to 350 F. Bake for 45-50 minutes or until a knife inserted near the center comes out clean. Serve warm.