Grandma Clarks Corn Custard - loaves egg bread

Method

• Grease a large, tall sided 5 liter Corningware dish.
• Place trimmed and buttered bread in the bottom making layers from edge to edge.
• It should fill the dish 1/2 way.
• Cut to fit any holes.
• (I usually have exra bread.
• We feed the birds with the crusts.
• ).
• Mix corn, chilies and 4 cups cheese together and put on top of the bread.
• Mix the eggs, milk and salt in large blender.
• Pour egg mixture slowly over the corn mixture.
• Use a knife to poke down into the bread so the egg gets to the bottom.
• Sprinkle rest of cheese on top.
• Cover and put in refrigerator for at least 4 hours to let the bread get good and soaked.
• Take out of the oven at least 1/2 hour before baking to take the chill off the custard.
• Place the dish in a large roasting or lasagna pan and pour water around the outside of the custard dish.
• You are making a water bath in the oven.
• This is important for custards.
• Bake at 325 for at least an hour.
• Keep checking after an hour by putting a knife in the center.
• It should not be soupy.
• Enjoy!