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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bread Pudding Custard Recipe

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This recipe for Bread Pudding Custard is from The Phillips Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5 Lg eggs
1 c. natural sugar (white sugar will work also)
1 1/2 tsp vanilla
5 TB melted butter (cooled)
2 c. heavy cream
2 c. half & Half
1 c. 1% Milk
1 tsp cinnamon
1/2 tsp nutmeg
1 c. golden raisins
3 TB cinnamon sugar
3 c. cubed bread (I used potato bread)

Directions:
Directions:
Preheat oven to 300º Spray a 13 x 9 dish with oil

Beat eggs, vanilla, sugar, cinnamon, nutmeg, melted butter together until fluffy. Add all the milk, one cup at a time. In a separate bowl, combine the bread cubes, the wet mixture, raisins, stirring until mixed. Let the mixture set for 10 minutes to allow bread to absorb some of the liquid.

Stir the mixture one more to ensure a good mixture, pour into baking dish. Place baking dish into large baking dish with enough room to create a bath of water. Add water to external pan coming up 3/4 of the way up the baking dish. DO NOT GET WATER INTO THE CUSTARD. Place the pan in the oven for about 1 hour 20 minutes. Pudding is ready when it jiggles like jello but not wavy like water. Allow the custard to cool slightly before serving. This custard does not need a topping. Refrigerate leftovers.

Personal Notes:
Personal Notes:
This is more custardy than a normal bread pudding. It is really quite delicious. The raisins can be substituted with apples or other fresh fruit, adjusting the spice to match the fruit. Apples with apple pie filling, peaches with cinnamon, blue berries with vanilla etc.

 

 

 

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