Source:

Martha Purdy

Serves/Makes:8 or more

Ingredients

• 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

Preparation

• 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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