A classic, large-scale bread pudding made with a simple egg custard, perfect for serving a crowd.
Author
Lois Shelton
Recipe
| Measurements | Ingredients |
|---|---|
| 2/3 loaf | Bread |
| 8 to 10 | Eggs |
| 1/2 gal | Milk + 1 to 2 cups more |
| 2 Cups | Sugar |
| 3 tsp | Vanilla |
| 1/4 tsp | Salt |
| Butter | |
| Nutmeg |
Instructions
- Remove the crusts of the bread.
- Line the bottom of the pan with slices of bread.
- Cut the rest of the bread into small pieces and put on top of the slices.
- Beat eggs and add sugar and salt.
- Scald milk and pour over the egg and sugar mixture, stirring constantly.
- Add vanilla.
- Pour the mixture over the bread.
- Dot with butter and sprinkle with nutmeg.
- Bake at 350°F for 45 minutes to an hour, until brown on top and a knife inserted in the center comes out clean.
Servings
Makes a large bread pan full
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