Bread Pudding With Custard - cooking recipe

Ingredients

2 large cans evaporated milk
2 cans water (milk cans)
1 can milk plus 1 c. (low-fat or homogenized)
1 1/2 c. sugar
10 egg yolks, beaten
3/4 block oleo
1 stale Poor Boy French bread
2 tsp. vanilla
1 (8 1/4 oz.) can crushed pineapple, drained
1/2 c. raisins (more, if you like)

Preparation

Scald milk and water in microwave.
Add stale broken up bread and smash with fingers.
Add 1 cup sugar and oleo.
Stir until well mixed.
Add beaten egg yolks with the other 1/2 cup sugar.
Add vanilla, raisins and pineapple.
Pour into buttered glass or baking pan.
Bake at 350\u00b0 for 50 minutes or a little more.
Halfway through baking, stir bread pudding from the center to the outer edge of the pan.
When finished baking, take out of oven and let cool a few minutes.
Put custard on top of pudding and then add your meringue.
Put back into oven at 300\u00b0 for 10 minutes or until meringue is lightly brown.
Serve warm or cold.
Serves 20.