Preheat oven to 350°.... Butter glass 8x8, 9x9 square glass pan OR like I did, four mini glass corning dishes (4 fairly large single servings)
Lightly toast and generously butter 4-6 slices of bread (I started with 4, then decided to add one more slice. I'd suggest 6 for a single baking dish)
I know the recipe gives exact amounts but I simply sprinkle on a generous serving of cinnamon on each buttered slice.
Again, ignoring exact measurements, I spoon a generous layer of brown sugar over the cinnamon!
Spread a generous layer of brown sugar evenly with back of spoon...
Cut each toast slice into 4 pieces as shown...
Layer bottom of buttered baking dishes with your extra sweet toast squares.
Scald your milk. There is an exact temperature, but I just microwave till HOT, but not boiling.
Slowly add scalded milk to your mixture and blend until smooth.
Slowly pour mixture into baking dishes. Your toast squares will both soak up pudding mix AND float to the top.
Baking dishes will have to be set into a larger pan which is then filled with hot water to about 1/2" from top of baking dish.
It was then I decided to prepare one more slice of toast and added a piece to each. (this is the most delicious topping!)
Add hot water to the outer pan as shown. Be careful carrying to oven! Sometimes I add water once it's on the oven rack.
Place pans of hot water holding baking dish(s) into preheated 350° oven.
Bake at 350° for 65-70 minutes. This batch especially rose up! It flattens after baking.
One way to test if done is if a knife inserted comes out clean.
Cool on wire rack and serve when set and still a little warm. Even though bread soaks up pudding, the top is still crisp.
Serve warm with lots of Cool Whip is my favorite way! The cinnamon/brown sugar crusty top is DELICIOUS!
- 4-6 slices bread
- 2.0Tbsp Butter
- 1/3c Brown sugar
- 1/2tsp Cinnamon
- 3.0 Eggs slightly beaten
- 1/3c Granulated sugar
- 1.0tsp Vanilla
- Dash of salt
- 1/2c Milk, scalded
- Cool Whip Whipped Topping