4 slices of bread, crust removed
4 tablespoons of butter or margarine
4 eggs
1/2 cup of sugar
2 cups of hot milk
1/2 cup of clear raisins
1 tablespoon of vanilla extract
For the custard:
4 egg yolks
1/2 cup of sugar
4 tablespoons of all-purpose flour
1 1/2 cups of hot milk
4 tablespoons of freshly squeezed lemon juice
4 slices of bread, crust removed
4 tablespoons of butter or margarine
4 eggs
1/2 cup of sugar
2 cups of hot milk
1/2 cup of clear raisins
1 tablespoon of vanilla extract
For the custard:
4 egg yolks
1/2 cup of sugar
4 tablespoons of all-purpose flour
1 1/2 cups of hot milk
4 tablespoons of freshly squeezed lemon juice
Melt butter or margarine on the bread slices
Cut into cubes
Beat eggs and sugar together, then gradually add in the hot milk while whisking
Add in the bread cubes, raisins, and vanilla extract
Mix well
Pour into a 1 1/2 liter refractory dish, greased
Bake in a moderate oven (180°C), with water bath, for 1 hour or until clean when tested with a knife
Let cool and serve with the custard
For the custard: Beat egg yolks lightly, then mix in sugar and flour
Gradually add in the hot milk while whisking
Cook over low heat, stirring constantly, until thickened
Remove from heat and stir in freshly squeezed lemon juice
Serve 9 parts.
