Bread Custard Recipe

by Adrienne Matt on May 18, 2009

in Baked

Sole told me about a bread pudding that is served like a terrine. She showed me this dish.

7 eggs
1T powdered sugar
6T granulated sugar
5c milk
1/3c carmelo (carmelized sugar)
lady fingers and/or other sweet cakes

In a terrine pan, liberally drizzle the bottom of the pan with carmelo. Break up lady fingers and sweet cakes and put in pan. Beat eggs, milk and sugars with an immersion blender, beaters or blender until frothy. Pour the eggs mix over the bread. Create a water bath for the terrine pan. (Place the terrine pan in a pan larger than the terrine pan. Pour water in the larger pan, so the water comes at least mid-way up the sides of the terrine pan.) Set the oven to 300 degrees and cook for at least 1 hour. Test with a toothpick for doneness. Serve warm or cool, slicing the bread custard like you would a terrine. Serve solo or with fresh fruit.

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