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Custard Bread Pudding - Nellie's Custard Bread Pudding
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Recipe Information
Martha Purdy

Serves/Makes:8 or more

  • 6 cups (1425 ml) whole or 1 percent milk
  • 5 slices firm white bread
  • 2 tbsp (30 ml) butter or margarine
  • 6 large eggs
  • 1 cup (225 ml) sugar
  • 1 tbsp (15 ml) vanilla extract
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) ground nutmeg or to taste
  • Preheat oven to 325 degrees (175 C.).
  • Grease a 13 by 9 inch glass baking dish.
  • In a 2 quarts (1900 ml) saucepan, heat milk just to boiling over medium-high heat.
  • Meanwhile, toast bread.
  • Spread butter on 1 side of slices; cut each diagonally into quarters.
  • 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.
  • Set baking dish in large (17 x 11 1/2 inch) roasting pan; place pan on oven rack. Pour enough boiling water into pan to come halfway up sides of baking dish.
  • 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.

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