Bread Pudding with Custard
Bread Pudding With Custard is an moderately easy dinner. Made with 2 large cans evaporated milk, 2 cans water (milk cans), 1 can milk plus 1 c. (low-fat or homogenized), 1 1/2 c. sugar and 10 egg yolks, beaten, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Scald milk and water in microwave.
Add stale broken up bread and smash with fingers.
Add 1 cup sugar and oleo.
Stir until well mixed.
Add beaten egg yolks with the other 1/2 cup sugar.
Add vanilla, raisins and pineapple.
Pour into buttered glass or baking pan.
Bake at 350° for 50 minutes or a little more.
Halfway through baking, stir bread pudding from the center to the outer edge of the pan.
When finished baking, take out of oven and let cool a few minutes.
Put custard on top of pudding and then add your meringue.
Put back into oven at 300° for 10 minutes or until meringue is lightly brown.
Serve warm or cold.
Serves 20.
🍷 Perfect Pairings
Complete your meal with these
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