- 6 cups milk, scalded (Note: 4 cups milk
and 2 cup whipping cream or half-and-half may be
substituted for extra richness.)
- 6 large eggs, slightly beaten.
- 3 (or more) cups dry bread cubes (about
1" size cubes).
- 1 rounded cup sugar.
- 2 tablespoons butter.
- 2-4 teaspoons vanilla, depending on
taste (3 is my choice).
- ½ teaspoons salt.
- Fresh grated nutmeg to taste (approx.
¼ to ½ tsp.)
Publisher's Note: Nothing like gilting the
lily - I added a half cup of dried cherries to the
scalded milk, golden raisins or chopped dates would
also be nice. dlb
- Pre-heat oven to 375°.
- Scald milk in saucepan.
- Turn off heat and add sugar, salt, and butter.
- Stir until added ingredients are dissolved.
- Coat deep baking dish with butter and add
eggs and grated nutmeg.
- Temper beaten eggs with small part of hot
milk mixture, and then stir in remainder of eggs.
- Add vanilla and nutmeg, and stir to mix.
- Add bread cubes, saturating them with the
liquid mixture. (Note: add about all the bread cubes
the liquid will hold without having them stick too
far above the surface of the liquid.)
- Grate nutmeg on top if desired.
- Place baking dish in pan filled half-full
(about one inch) with water.
- Bake for one hour or until inserted knife
comes out clean.
- Cool on rack in refrigerator until cold.
- Serve in bowl with milk or cream.
- Enjoy! ~ Joe
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