Instructions: Spray an 8- by 8-inch baking pan with nonstick cooking spray. Arrange the bread pieces evenly in the prepared pan and sprinkle with the raisins.

In a medium bowl, beat together the milks, eggs, brown sugar, vanilla, cinnamon, nutmeg, and zest. Pour the mixture over the bread and refrigerate 30 minutes, periodically pressing the bread down with a spatula to help it absorb the liquid.

Preheat the oven to 325 degrees.

Pull the oven rack partly out. Place a large roasting pan on the rack; add the filled bread pudding pan. Carefully pour 1/2 inch boiling water into the roasting pan. Bake until the pudding is puffed and golden brown, about 45 to 55 minutes. Cool on a rack 10 minutes; serve hot, warm, or room temperature.

This recipe yields 6 servings.

Serving size: 1 piece.

Comments: Use a good, sturdy peasant-type bread for best results or experiment with other types of bread, like sourdough or semolina. The pudding will keep in the refrigerator, covered, for up to 2 days.

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