Preheat oven to 375°F. Spray an 8-inch pie pan with non-cook spray.
Place bread cubes on a cookie sheet and bake 10 minutes at 375°F; tossing to dry out the bread.
Meanwhile, in a medium bowl, whisk together 1 cup milk, 1/2 cup sugar, 1 tsp vanilla, 2 Tablespoons melted butter and 1 egg.
Remove bread from oven and add to milk mixture, stirring to coat. Set aside while you mix the custard filling. Allow it to set for at least 10 minutes.
In a large bowl, combine all the custard ingredients and whisk well.
Add bread crumbs to the pie pan and press down to compact it with the back of the spoon. Pour custard filling over bread. Do not stir.
Cook in 375°F oven for 35 to 40 minutes or until the top is no longer 'jiggly' and golden brown.
Great served warm with vanilla ice cream.
Notes
Original recipe:
3 c bread cubes
1 c milk
1/2 c sugar
1 tsp vanilla
2 T butter
1 egg
For custard:
1 1/2 c sugar
1/4 c all-purpose
1/2 stick butter
1/2 c buttermilk
3 eggs
1 tsp vanilla
Preheat oven to 375 degrees. Spray a casserole dish with non-cook spray.Place bread cubes on a cookie sheet and bake 10 minutes at 375 degrees; tossing to dry out the bread.Meanwhile, in a medium bowl, mix 1 c milk, 1/2 c sugar, 1 tsp vanilla, 2 T melted butter, and 1 egg.Remove bread from the oven and add to milk mixture, stirring to coat. Set aside while you mix the custard filling.In a large bowl, combine all the custard ingredients and mix well.Add bread crumbs to a casserole dish. Pour custard filling over bread. Do not stir.Cook in 375-degree oven 35 to 40 minutes or until top is brown.Great served warm with vanilla ice cream.