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Bread and Butter Custard


4 slices of white bread,
1 tbs butter,
1 tbs jam,
4 eggs,
1 1/2cups milk
1/4 tsp vanilla essence,
4 tbs sugar,
nutmeg

Butter the bread and spread the jam in top, cut into fingers (set aside). Beat eggs and milk together add vanilla essence and sugar, mix well. In an oblong shaped oven proof dish, arrange the bread in the base of the dish buttered and jam side up. Pour the mixture carfully into the dish, sprinkle with nutmeg. Place the dish inside another bigger dish and add water to the outer dish, so that the water comes half way up the sides of the inner bowl. Place in the oven at 180c (350f) cook until set (firm).

Serves 4

(accompanys a baked dinner really well)




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.