1/2 - 3/4 Loaf day old Sour Dough or French Bread
4 cups milk
5 whole eggs
4 yolks (see note)
3/4 cup sugar
1-2 Tbs vanilla
1/2 tsp or more fresh nutmeg
pinch salt

Pre heat the oven to 325.

Heat 4 cups milk in microwave for about 4-5 minutes.

Meanwhile, in a large bowl with a handy pour spout, like the Williams Sonoma ones, beat 5 whole eggs and 4 yolks. (Or use 9 whole eggs if you don’t have a use for 4 egg whites.)

Whisk in ¾ cup sugar, 1 tablespoon or 2 of vanilla, a pinch of salt & freshly grated nutmeg. If you don’t have a nutmeg grater, buy one or use your micro grater; fresh is the only way to go. I don’t measure it but probably use ½ teaspoon or more nutmeg.

Now whisk the hot milk into the egg mixture.

Take about a half loaf of the bread slices & arrange them in your largest soufflé pan or other casserole that is at least 10” across. Don’t cube the bread; stand the pieces up with the flat side down. You don’t want them smashed together, so add enough that it’s full of bread. Then melt half a cube of butter & drizzle it over the bread.

Pour the hot custard mix over the bread. It can sit 10 minutes or so to let the bread soak up the custard.

Bake for 1 hour. If you notice the custard is boiling, it’s too hot, so reduce your oven temp so it barely simmers. It will puff up a little.

Let it cool for maybe 30 minutes before serving. The tops of the crusts are deliciously toasty & buttery while the custard is creamy & soft.

You can fiddle with this recipe: add orange zest, raisins, Craisins, chocolate & chili powder, cardamom, etc. This recipe easily doubles. Or x 1.5 does fine in a 9 x 13 pan.

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