★Ingredients
For the Bread*
- 1/4 cup granulated sugar
- 4 cups all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup warm milk (about 110°F)
- 1 tsp salt
- 2 large eggs
- 1/4 cup unsalted butter, melted
For the Custard Filling*
- 4 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- Pinch of salt
- 1 tsp vanilla extract
★Instructions
Prepare the Bread Dough*
In a large mixing bowl, combine 2 cups of flour, sugar, yeast, and salt.
Add the warm milk, melted butter, and eggs to the dry ingredients. Mix well.
Gradually add the remaining flour, about 1/2 cup at a time, until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Custard Filling*
In a medium saucepan, heat the milk over medium heat until it is hot but not boiling.
In a separate bowl, whisk together the eggs, sugar, vanilla extract, and salt.
Slowly pour the hot milk into the egg mixture, whisking constantly to combine.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not let it boil.
Remove the custard from the heat and let it cool slightly.
Assemble and Bake*
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Punch down the risen dough and turn it out onto a lightly floured surface. Roll it out into a rectangle that fits into the baking dish.
Place the rolled-out dough into the prepared baking dish.
Pour the slightly cooled custard over the dough, spreading it evenly.
Let the assembled bread rest for about 20 minutes to allow the dough to rise slightly.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and the custard is set.
Allow the bread to cool in the baking dish for a few minutes before serving.
Enjoy!