Heat oven to moderate, 375°F. Scald the milk and allow to cool.
Note: To scald milk, heat over low heat until tiny bubbles begin to form along the edges; do not boil. When milk is steaming hot and tiny bubbles are forming as above, remove from heat.
Combine next 7 ingredients in a large bowl. Add cooled milk; mix well.
Beat egg yolks until thick and lemon-colored; stir slowly into bread mixture.
In a clean bowl, beat egg whites until they hold soft peaks but are not dry; fold in.
Turn into greased 2-quart casserole; set in pan filled with warm water to 1 inch from top of casserole.
Bake 1 1/2 hours or until golden brown and firm at center.
Makes 6 servings.
Submitted by: Sarah T.
