Prep 1 hr 30 mins
Cook 0 mins
Perfection, from Sunset magazine.
- 1 loaf firm crusty French bread (1 lb., 4 to 4 1/2 inches wide)
- 3 large eggs
- 2 cups half-and-half
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons vanilla
- 1⁄4 teaspoon ground nutmeg
- Trim crusts off bread and cut loaf cross-wise into 3/4 inch thick slices.
- Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan you may have to overlap them on each other and push and tug a bit to get them to fit without overlapping the edges of the pan.
- Whisk the eggs, half-and-half, sugar, nutmeg and vanilla together until well blended, then gently pour over the bread and soak for about 30 to 40 minutes until its al soaked up you may need to coax it a bit by spooning some of the liquid over the top.
- Bake in 350 oven for about 30 minutes, or until custard is cooked in the center.
- If desired, run the pan under the broiler about 3 to 4 inches from the heat for a golden and crusty top (optional).
Gee - this didn't turn out for me it was so-so at best. It was dry (I even added another egg and an extra cup of half and half) and lacked flavor. I really wanted this to work out.
This turned out great! I used leftovers from a cranberry wreath bread (a sweet bread) and Splenda, but everything else the same. It was delicious! Thanks for posting this!
Excellent, just excellent! Followed directions exactly except I also added a little cinnamon to the egg mixture. Baked up like a dream and smelled wonderful. Served w/ whipped cream... yummo! Thanks for sharing this recipe, Julie! =^..^=