Try this recipe, or contribute your own.
- Carbohydrate 1918.7111749879 g
- Cholesterol 4560.94 mg
- Fat 239.909089999845 g
- Fiber 4.93575016873002 g
- Protein 148.141864998363 g
- Saturated Fat 97.2575924999754 g
- Serving Size 1 1 Serving (3247g)
- Sodium 3194.11599999968 mg
- Sugar 1913.77542481917 g
- Trans Fat 24.2620614999485 g
- Calories 10197 calories
Step-by-step
- Break bread in large pieces, place in baking dish.
- Combine all ingredients and pour over the bread.
- Mix and sprinkle over above: 1 teaspoon Cinnamon and 1/4 cup sugar.
- Dot with butter and bake at 375? for one hour.
- This is best served warm. (See Sauce recipe below)
- Mix ingredients for Sauce and cook until thickened.
Stale bread does the foundational structural work in this dish, functioning as an absorbent sponge that readily drinks up the liquid custard without immediately disintegrating into mush. When selecting a loaf, aim for a sturdy artisan white or brioche that has been left uncovered on the counter for twenty-four hours to shed excess moisture, because soft, fresh sandwich bread contains too much internal water and will turn pasty once submerged in milk and cream. Tearing the loaf into rough, uneven chunks rather than using uniform cubes creates varied surface areas, allowing the liquid to penetrate the dense crusts and soft interiors at different rates.
Eggs operate as the primary thickening agent, coagulating gently during the baking process to transform a thin liquid mixture into a cohesive, sliceable dessert. Whisking the eggs thoroughly before incorporating the evaporated milk and standard dairy ensures that the proteins distribute evenly throughout the liquid phase, preventing pockets of scrambled egg from forming when exposed to oven heat. Baking at 375 degrees Fahrenheit provides sufficient thermal energy to set the interior custard while developing a caramelized, golden crust on the top pieces exposed to the dry air of the oven.
Adapting this dish for dietary restrictions requires balancing fat content and liquid volume to maintain the original mouthfeel. Whole milk can replace cream when lower fat content is desired, though adding two tablespoons of melted butter directly to the liquid base compensates for the missing dairy fat and preserves richness. For a gluten-free variation, substitute an equal weight of sturdy, store-bought gluten-free bread, allowing the pieces to soak for an additional fifteen minutes to ensure complete hydration since dense alternative grains absorb moisture more slowly than wheat flour.
Textural degradation typically occurs through two distinct culinary failures: under-baking, which leaves the center watery, or overcrowding the baking dish, which prevents the surface from achieving the desired crispness. Achieving optimal texture relies on baking until an inserted thermometer registers 170 degrees Fahrenheit in the center, ensuring the starches have fully gelatinized. Serving the dessert warm within thirty minutes of exiting the oven preserves the contrast between the crunchy top crust and the soft, custard-soaked interior before ambient moisture softens the exterior.
