custard bread and butter pudding adapted

3 eggs
1/4 c sugar
1 1/3 c half and half cream
1/4 c butter
raisin bread, half loaf or one small loaf (wholefoods)

cook until custard is set but still giggles when you shake it -- otherwise the eggs will over-cook. for softer custard, strain egg/cream mix in sieve before adding to bread mix.
can use plain bread, baguette or whole grain instead of raisin bread.

1. whisk eggs, sugar, together
2. add cream and mix
3. butter bottom of 1.5l dish with 1 tsp of butter
4. butter each slice of bread
5. set bread on bottom of baking dish, arrange overlapping
6. gently pour in egg/cream mix
7. let stand 20 minutes
8. put baking dish inside large baking pan and put in pre-heated 350F oven
9. fill large baking with boiling water so water comes half up egg/cream baking dish (bain marie)
10. bake 40-50 mins until custard is 'set'
11. remove and cool at least 15 mins before serving


Serving Size: 6 servings of medium baking dish (1.5 liter)

Number of Servings: 6

Recipe submitted by SparkPeople user MEL-MAC.