Custard bread pudding
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Day old bread cubes |
| 1 | quart | Milk |
| 2 | Eggs | |
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Vanilla extract |
| ¼ | teaspoon | Nutmeg |
| 3 | tablespoons | Butter -- melted |
| ½ | cup | Raisins -- optional |
Directions
Add the bread to the milk. Beat the eggs slightly, add the sugar and salt and mix thoroughly. Gradually stir in the scalded milk that has been mixed with the vanilla, nutmeg and butter. Pour into a greased 1-½ Qt. baking dish, set in a pan of warm water; Bake in a 350 degree oven for 75 minutes or until a knife inserted in the middle comes out clean. Eggs may be increased to 3 or 4, in which case baking time may be reduced. Corn syrup may replace half of the sugar.
Serve warm or cold with cream, whipped cream, hard sauce, or vanilla sauce. Add raisins before baking if desired.
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