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Homemade Bread And Butter Custard Recipe
|Bread slices||4 (Use Thin Home Style Bread Slices)|
|Soft butter||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Nutmeg||1 Tablespoon (Ground Or Grated)|
Serving size: Complete recipe
Calories 2242 Calories from Fat 728
% Daily Value*
Total Fat 82 g125.7%
Saturated Fat 39.4 g197%
Trans Fat 0 g
Cholesterol 1395.7 mg
Sodium 1386.8 mg57.8%
Total Carbohydrates 310 g103.3%
Dietary Fiber 5.8 g23.3%
Sugars 257.6 g
Protein 78 g156%
Vitamin A 56.3% Vitamin C 0.75%
Calcium 134% Iron 51.1%
*Based on a 2000 Calorie diet
Scald milk by heating until bubbles appear around edge.
Slightly beat eggs in large bowl.
Add sugar and vanilla; beat just until blended.
Gradually and gently beat in scalding-hot milk; strain over bread (custard mixture will look foamy).
Sprinkle generously with nutmeg.
Place in center of large aluminum roasting pan (17 x 11 x 2 inches).
Pour enough hot water into pan to come as high as pudding mixture in dish.
Bake in preheated 325 Â°F oven until silver or stainless-steel knife in'serted in center comes out clean, about 40 minutes; chill.
Serve, if desired, with strawberry or raspberry preserves flavored with kirsch.