0:00
- So, (giggles) I'm fixing to make something
0:05
that I think is so good.
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I'm one of those crazy people that,
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even though I'm type two diabetic,
0:14
I just love a little bite of something sweet
0:19
and I'm real conscientious about taking my medicine.
0:22
I mean, I take my medicine just like I'm supposed to,
0:25
and so as long as my A1C is in a good place,
0:34
I allow myself that little something sweet
0:37
So this is a bread and butter custard, y'all,
0:41
and this is gonna be perfect to satisfy
0:43
that little bitty bite of something sweet.
0:51
This is just regular bread
0:52
that the crust has been removed from.
0:55
- [Cameraperson] Need one more piece.
0:57
- And I'm one piece short, so y'all bear with me.
1:02
Okey dokey, so we wanna butter our bread,
1:10
and we're buttering it on both sides.
1:16
Okey doke, so I'm gonna scald my milk.
1:20
This is really simple,
1:21
and you see I've got one pan sitting inside the other,
1:24
because I'm going to have to add hot water to this,
1:29
and now that's fixing to stay up there.
1:39
It's just gonna take a little bit of encouragement.
1:42
I'm scalding my milk,
1:45
and then I'm gonna just slightly beat my eggs.
1:49
Let me get that out of the way.
1:56
I'm gonna add my sugar.
2:08
So that's what's going to take it from bread to dessert
2:19
Okay, a little vanilla,
2:25
and then I've got some cinnamon,
2:28
and I've got some fresh nutmeg
2:31
that I'm gonna sprinkle on top of this,
2:33
going to get it all done.
2:36
Now, I'm slowly gonna add my scalded milk to my eggs.
2:42
I do not want them to scramble.
2:47
Don't want no scrambled eggs.
3:08
Oops, I went a little heavy on that one,
3:11
but I think we've got enough warm with the cold.
3:58
I'm gonna go ahead and put my eggs over my buttered bread,
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'cause I am using a smaller baking dish
4:11
than what it called for, (clears throat) excuse me,
4:15
but I didn't have a bigger pan,
4:21
just set my 13 by nine by two in.
4:24
So now I'm just going to dare to add a little bit more
4:32
of this scalded milk.
4:38
Oh, and I'm so glad I just thought about this.
4:45
Use your whole milk, because the other has water in it,
4:51
and you don't want this to turn to water, okay?
4:57
And I have some boiling water sitting right here,
5:01
but I'm gonna take this to the oven,
5:09
and I'm gonna put my dish in the oven,
5:12
and then I'll pour the hot water in there,
5:15
so I just don't wanna walk with it full of water
5:18
and me doing this number.
5:27
So I'll sprinkle the top with cinnamon.
5:37
Okay, that looks pretty even, and now I'm going to...
5:59
One nut got down. (laughing)
6:03
Try to always, in your recipes that call for nutmeg,
6:08
always try to use the fresh.
6:18
This one's being stubborn.
6:37
Nutmeg is real strong, so I think that will do it.
6:43
So in the oven we go.
6:47
Okay, I want this to, why don't we cut on some light?
6:54
We want this as high up as I can get it,
7:04
as close to this pan as I can without it running over.
7:16
Is it starting to float?
7:17
- [Cameraperson] It is starting to float.
7:18
That was kind of where I was. - Okay.
7:20
Yeah, okay, so here we go.
7:30
And you'll wanna make sure that you use hot water,
7:35
because that'll give that bread custard a good start
7:43
Little powdered sugar from the top.
7:48
- [Television] Look at you, (indistinct)
7:51
- Looks pretty good, doesn't it?
7:53
Now, I'm gonna let that cool for a minute.
7:57
- [Television] Instant express.
8:00
- 'Cause it's probably going to need
8:03
to do a little bit more setting, setting up.
8:08
So when it's cool enough to put it in my mouth,
8:14
I'll be right back. (laughs)
8:16
Now, I may be rushing this a minute, y'all,
8:19
because I just couldn't resist.
8:22
I went ahead and dipped me up a piece, a little bowlful,
8:28
and if you like egg custard pie, you're gonna love,
8:35
It's good either cold or warm,
8:39
and it's just that bite of something sweet
8:41
before you go to bed.
8:50
So you'll make sure that you wanna use,
8:53
I'd probably use half and half,
8:56
but you don't wanna use anything but whole, sweet milk,
9:04
whole milk, to use in this recipe, or heavy cream,
9:10
or anything but reduced fat milks,
9:17
and like I said, I think you're going to love it.
9:23
I know I love it, and I love you, too.
9:27
So love and best dishes, y'all.
9:32
Hey, y'all, it's Paula Deen.
9:34
Now, if you enjoyed this video, be sure to like it
9:38
and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
9:45
Love and Best Dishes Y'all.
