Plum Pudding

2 large cans of plums
1 loaf of cinnamon raisin bread (16oz.)
2 packages of jello custard pudding mix
2 tbsp. light brown sugar
4 extra large eggs
1 quart of whole milk
1 tsp. vanilla

Begin French toasting the raisin bread.

Beat 2 eggs and about 2/3 cup of milk and 1 tsp. of vanilla. Dip the bread and fry in buttered pan until golden brown. Do the entire loaf.

Line the bottom and sides of a deep bowl with the French toast. Drain the plums of all liquid and remove the pits. Allow them to drain until they are as dry as
possible.

Place the plums in the bottom of the bowl. Sprinkle with the brown sugar. Cut the remaining French toast into 1 inch cubes. Sprinkle cubed toast into the bowl.
Prepare the custard according to the package directions, add two egg yolks to the custard mixture for richer results.

Pour over the bowl ingredients. Sprinkle with ground nutmeg and chill overnight or until custard is well set. Serve with whipped cream or hard sauce.