Ingredients
6 tablespoons butter
4 cups milk
1 cup sugar
4 eggs
1 dash salt
1 teaspoon vanilla
4 cups bread, cut in cubes (1inch or smaller)
1/2 cup raisins
cinnamon (optional)
light cream (half & half) or milk
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Preheat oven to 350°F Grease the smaller of the two baking dishes with butter, and put the remaining butter in the saucepan with milk sugar. Place over medium heat, stirring occasionally, until the butter is melted. Whisk eggs in mixing bowl and add hot milk slowly while whisking constantly. Stir in vanilla and salt. Place bread cubes in buttered baking dish, and sprinkle with raisins. Pour milk over bread cubes and stir slightly. Sprinkle with cinnamon if you like. Place the smaller baking dish in the larger one. Pour hot water in the larger dish until it goes 1/2 way up the smaller dish. Carefully set both dishes in preheated oven. Bake til set- about one hour. Serve with light cream or milk if desired.