Bread pudding is an old fashioned dessert. Back in the day you made do with what you had. Going to the grocers more than once a week was unheard of. Bread pudding was my first attempt at making a fancy dessert. It was at my second job. I made ten dollars a week plus room and board.
I was all of fifteen years old with World War ll in full swing. Too young to work in the factories, I could sneak under the table and do housework. A well-do-do family in the nicer part of town advertised for a housekeeper. How hard could that be? I was hired and was to learn how the other half lived; not at all like farm folks. I was responsible for cooking and cleaning for a lady, her adult son and three roomers that lived in the back of the huge old house. The laundry was sent out. I did the grocery shopping. Imagine this farm girl, in her best dress, wearing hat and white gloves, walking to the store to shop. My, oh my, oh my!
At home we served ourselves from bowls in the center of the table. Not so there. A bouquet of flowers was always on the table, not bowls of food, yes, with a tablecloth, too. I served from the right and removed dishes from the left, having learned that in my high school home economics class. The lady taught me how to make several dishes. Bread Pudding Deluxe was her specialty. Let's give it a try.

¼ cup butter or margarine
1 tsp nutmeg
2 cups milk
¼ tsp salt
½ cup white sugar
6 cups stale raisin bread, 1 inch cubes
3 eggs
Meringue

Heat milk and butter in saucepan over medium heat until butter is melted and milk is hot. Do not boil. Cool mixture to lukewarm. In large bowl, beat eggs until creamy. Combine sugar, nutmeg and salt. Add to egg mixture. Add milk mixture and stir well to blend. Place bread cubes in large deep casserole dish. Pour custard mixture over bread cubes and stir gently to combine. Bake, uncovered, at 350 F. for 40 to 50 minutes until center is almost set. Meanwhile prepare meringue. Remove casserole from oven. Immediately top with prepared meringue and return to oven. Continue to bake at 350 F. for 15 minutes or until lightly browned. Serve chilled.

MERINGUE
8 tbsp sugar, divided
3 egg whites
2 tbsp cornstarch
1/8 tsp salt
1 cup water
½ tsp vanilla

Combine cornstarch and 2 tablespoons sugar in small saucepan. Stir in water. Cook over medium heat until thick and clear, stirring constantly. Cool to lukewarm, not cold. In large bowl, beat egg whites until soft peaks form. Add vanilla. Then add 6 tablespoons sugar gradually. Add cornstarch mixture and beat until stiff peaks form. This meringue doesn't weep and cuts easily with a knife.