Bread Pudding Custard
Ingredients:
| 3 C. | Milk |
| 6 | Eggs, slightly beaten |
| 1/2 C. | Sugar |
| 1/2 lb. | Butter |
| Approx. 12 C. | Day-old bread, cut into 1” squares |
| 2 C. | Fruit/nuts (ex. Blueberries, pecans, choc. Chips, bananas, coconut, etc.) |
- Bring milk and sugar to a simmer in a pot.
- Slowly add the hot milk to the eggs.
- Add the butter and stir until melted.
- Add vanilla.
- Cool slightly.
- While still warm, put a layer of bread into the bottom of a 13”x9” baking dish.
- Pour some of the custard mixture over the bread and sprinkle with the fruit/nuts.
- Continue to make layers until the pan is almost full. The bread should absorb most of the liquid and be firm to the touch.
- Cover the pan with foil and bake in a water bath on 325 0 F for approximately 1 hour or until a knife inserted into the center comes out clean.
- Serve warm with Vanilla Sauce.