Bread Pudding With Custard Recipe

Name: Bread Pudding With Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 10 egg yolks, beaten; 3/4 block oleo; 1 stale Poor Boy French bread; 2 tsp. vanilla; 1 (8 1/4 oz.) can crushed pineapple, drained; 1/2 c. raisins (more, if you like)

Servings: persons

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
10 egg yolks, beaten
3/4 block oleo
1 stale Poor Boy French bread
2 tsp. vanilla
1 (8 1/4 oz.) can crushed pineapple, drained
1/2 c. raisins (more, if you like)

1
Scald milk and water in microwave.
2
Add stale broken up bread and smash with fingers.
3
Add 1 cup sugar and oleo.
4
Stir until well mixed.
5
Add beaten egg yolks with the other 1/2 cup sugar.
6
Add vanilla, raisins and pineapple.
7
Pour into buttered glass or baking pan.
8
Bake at 350u00b0 for 50 minutes or a little more.
9
Halfway through baking, stir bread pudding from the center to the outer edge of the pan.
10
When finished baking, take out of oven and let cool a few minutes.
11
Put custard on top of pudding and then add your meringue.
12
Put back into oven at 300u00b0 for 10 minutes or until meringue is lightly brown.
13
Serve warm or cold.

817

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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 more.

Yes, Bread Pudding With Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bread Pudding With Custard

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