Ingredients:
--2.5 cups cubed bread, 1/2″ dice (about 6 dinner rolls for me)
--1 extra large egg
--1 cup skim milk (whole fat/half and half/cream if you want it really rich)
--1 tablespoon melted butter
--1/4 cup of sugar
--1 teaspoon of cinnamon (or to taste)
--1 teaspoon of vanilla extract (or to taste)
--some oil/cooking spray/more butter for greasing
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Preparation:
Set oven to 300F.
1) In a large bowl, cream eggs and sugar.
2) Whisk in milk, vanilla, butter, and cinnamon.
3) Soak cubed bread in mixture for 1 minute while you grease ramekins. Because this is fresh bread, it is very delicate and can fall apart if mixed too much.
4) Gently spoon bread and liquid custard equally into ramekins.
5) Place in water bath and bake for about an hour in the middle rack.
Note: Double the recipe for a 9" cake pan. Quadruple this recipe for a 9" x 13" baking dish. You're on your own for figuring out cooking times but it will usually take an hour. If you have a hand mixer, you do not need to separate the eggs before beating in the sugar.
This recipe is very forgiving due to the presence of the water bath, so you can certainly get away with cooking it an extra 20 minutes or until desired color is reached. See? Not all baking is a science.
Alternative flavorings: dried fruit, liqueurs, nutmeg, pumpkin spice, chocolate, lemon/orange zest, lavender, earl grey tea, green tea......
See more step-by-step photos at http://nommables.com/?p=625
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