Bread Custard

Delicious creamy bread custard is a must for Easter Week!

1 quart of whole milk
5 to 7 slices of torn stale bread
4 eggs
3/4 cup of granulated sugar
1/4 teaspoon salt
2 teaspoons of vanilla
3/4 cup of raisins (optional)

Preheat oven to 350°F. Place the torn bread into a bowl.

Scald the milk in a sauce pan or 4 minutes on high in a microwave. Then pour the milk over the bread. Set aside and let stand 10 minutes.

In another large bowl, beat the eggs slightly. Add sugar, salt, vanilla extract and raisins to the beaten eggs. Mix well.

Pour over milk and bread mixture. Mix well.

Pour into a deep, buttered, baking dish that has been placed in the center of a pan of hot water. Bake for 1 1/2 hours or until a butter knife comes out clean when piercing the middle of the custard.

Be very careful when sliding the pan of water with the bread custard dish from the oven. It is very hot.