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French Bread Custard Recipe

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This recipe for French Bread Custard , by , is from The Mills Family Cookbook - The Next Generation, 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!

Jeannie (Mills) Sieferman


1 loaf French bread, sliced 1" thick
1/4 c melted butter
4 eggs
2 egg yolks
3/4 c sugar
3 c milk
2 c heavy cream
1 Tbsp vanilla
1/4 tsp nutmeg
1/2 c coconut optional
1/3 c raisins

Brush both sides of the bread with the melted butter. (Note after you butter you can also cube the bread if you don't want to leave it in slices). Arrange the bread in a 9 x 13 buttered baking dish. In a bowl beat the eggs and yolks together. Add the sugar, milk, cream, vanilla and nutmeg and beat again. Pour the custard mixture over the bread. Hold the bread down until the bread soaks up most of the milk mixture. Sprinkle with coconut, raisins and cinnamon. Place baking dish in a larger baking pan and pour hot water in the larger pan until it comes halfway up the sides of the baking dish. Bake in a 350 degrees oven for 35 to 40 minutes or until lightly browned and puffy. Let the custard rest for about 10 to 15 minutes before serving. If you don't like cinnamon, you can sprinkle with powdered sugar after it has cooled for 15 minutes.
Note; I usually don't use more than 3/4 of a loaf of bread. Stale bread is better.




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