(1/4-inch) chocolate bread (can also use any sweet bread–banana; coffee, sponge; angel food, etc.)
3
c
Heavy cream
4
Eggs
1/2
c
Sugar
INSTRUCTIONS
Preheat oven to 350 degrees. Generously butter a shallow six cup casserole
or a large long shallow pan. Line pan with one layer of bread slices. Heat
the heavy cream over moderately low heat until hot but not simmering. Beat
the eggs with the sugar until well combined. Slowly add scalded cream and
beat until mixture thickens. Pour custard mixture over bread slices. Set
casserole in a pan of hot water and bake for 45 minutes. Edges should be
set and the center should be a bit runny. (The custard will continue to
cook after it's removed from the oven.) Remove casserole from water bath
and cool on rack. Serve at room temperature or chilled. Serves 8.
(Leftovers, by Kathy Gunst, HarperPerennial, 1991, page 45).
ALIN@FACSTAFF.WISC.EDU
(ALICE FERRIS)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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