In a large bowl, whisk together egg, milk,
salt, pepper and nutmeg. Pour mixture evenly
over the bread slices. If you have time, cover
the casserole and let it sit in the fridge for
30 minutes. Otherwise, top with remaining
cheese and transfer immediately to oven to bake
until the cheese is bubbly and the top is
golden, about 35 minutes.
Sift powdered sugar over the casserole. Serve
warm with raspberry preserves.