| From the kitchen of Karen, Amarillo, Texas |
| Ingredients |
2 T. butter
4 1/2 thick slices French bread, cut into 1 inch cubes
4 eggs, beaten
1/2 c. white sugar
1 t. vanilla extract
2 c. scalded milk
1 pinch ground nutmeg
1 T. dark brown sugar
1 c. pecans, chopped (optional) |
| Directions |
Preheat oven to 300 degrees F (150 degrees C).
Butter a 2 quart casserole dish.
Prepare a water bath for the 2 quart casserole dish by placing a larger dish with water in the oven.
Place bread cubes in the 2 quart casserole dish.
Beat together the eggs, sugar and vanilla; slowly add the scalded milk. Pour over the bread.
If desired, sprinkle with nutmeg, brown sugar and pecans.
Place the casserole in the water bath and bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean.
Serve either hot or chilled. |
| Comments |
| Makes 6 to 8 servings. |
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