Serves: 6
Total Calories: 202
1. Liberally grease a 9-inch square glass baking dish. Remove the crusts from the bread. Place a single layer of sliced bread in the baking dish. Cut the bread to fit closely and neatly together. Arrange a second bread layer over the first. Set aside.
2. In a mixing bowl, beat the eggs and yolks together with a fork. Add the milk, 2/3 cup of the sugar, vanilla, and salt. Mix very well. Pour the custard slowly over the bread, stopping once or twice to stir the custard mixture to prevent the sugar from settling to the bottom. When all of the custard has been poured over the bread, gently press the bread with the back of a wooden spoon into the custard to soak thoroughly. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate overnight.
3. About 1 hour before baking, remove the pudding from the refrigerator. Preheat the oven to 350°. Bring 2 cups of water to a boil. Melt the butter and drizzle on top of the pudding. Sprinkle evenly with the remaining 1/3 cup of sugar. Place the pudding pan into a larger pan and place them in the middle of the oven. Pour boiling water into the larger holding pan to a height of 1 inch.
4. Bake, uncovered, 45 to 50 minutes, or until a tester inserted in the center comes out clean. The pudding will be puffed and barely brown. Remove the pudding and water bath from the oven.
5. Raise the oven rack one step closer to the broiler (or if your broiler is separate, simply heat the broiler). Put the pudding under the broiler and brown the top of the pudding briefly, 2 to 3 minutes, until evenly browned. Watch carefully and turn the pan around to brown evenly. Cool the pudding on a rack about 20 minutes. Cut into neat squares or rectangles and serve warm.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Custard Bread Pudding recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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