There are days that the amount of bread in my food pantry bag clearly crosses the line. In fact, it will fill my freezer so heartily that there is room for nothing else. Often, since most of the bread is day old, I wonder what use I could put it to.
Here is a delightful recipe dating back to Colonial America for a custard or creme as they were once called. During the 1600's these types of sides were filling the pioneer stomachs. We now think of baked (or hard) custard and boiled (or soft) custard as dessert. Prior to the 18th century custards were served as part of the second of the two main courses of the meal.
3 eggs
2 cups soft bread crumbs (place bread in blender or food processor)
3 cups milk
1/2 cup sugar
1/4 tsp. salt
1/4 cup margarine, melted
1/2 tsp. nutmeg
1 tsp. vanilla
Bring first 5 ingredients to a slight boil. Add other ingredients. Pour into a greased 1 1/2 quart casserole dish and bake at 350 degrees for 30 minutes or until custard is set. Chill.
Here is a delightful recipe dating back to Colonial America for a custard or creme as they were once called. During the 1600's these types of sides were filling the pioneer stomachs. We now think of baked (or hard) custard and boiled (or soft) custard as dessert. Prior to the 18th century custards were served as part of the second of the two main courses of the meal.
3 eggs
2 cups soft bread crumbs (place bread in blender or food processor)
3 cups milk
1/2 cup sugar
1/4 tsp. salt
1/4 cup margarine, melted
1/2 tsp. nutmeg
1 tsp. vanilla
Bring first 5 ingredients to a slight boil. Add other ingredients. Pour into a greased 1 1/2 quart casserole dish and bake at 350 degrees for 30 minutes or until custard is set. Chill.
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