Custard Bread Pudding

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* Exported from MasterCook *

 

Custard Bread Pudding

 

Recipe By : Good Housekeeping Magazine, May 2002, page 174

Serving Size : 12 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups whole milk

5 slices firm white bread

2 tablespoons butter or margarine

6 large eggs

1 cup sugar

1 tablespoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon ground nutmeg or to taste

 

PREP 15 minutes plus cooling, BAKE about 50 minutes, MAKES 12 servings

 

1. Preheat oven to 325F. Grease 13 " by 9 " glass baking dish.

 

2. In 2-quart saucepan, heat milk just to boiling over medium-high heat.

 

3. Meanwhile, toast bread. Spread butter on 1 side of slices; cut each

diagonally into quarters.

 

4. In medium bowl, beat eggs, sugar, vanilla, and salt until

blended. Gradually whisk hot milk into egg mixture until well

combined. Pour custard into baking dish. Arrange bread, buttered side up,

on top of custard; sprinkle with nutmeg.

 

5. Set baking dish in large (17 " by 11 1/2 " ) roasting pan; place pan on

oven rack. Pour enough boiling water into pan to come halfway up sides of

baking dish.

 

6. Bake custard 50 to 60 minutes or until knife inserted in center comes

out clean. Transfer baking dish to wire rack; let stand 15 minutes to cool

before serving. Or cover and refrigerate to serve cold later.

 

Each serving: About 225 calories, 8 g protein, 27 g carbohydrate, 9 g total

fat (5 g saturated), 0 g fiber, 128 mg cholesterol, 265 mg sodium.

 

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