French bread (or any other bread)
10 eggs (keep aside white of about 4 eggs for meringue)
1 qt. milk
1 lg. can evaporated milk
2 1/2-3 c. sugar (your sweet taste)
Dash of salt
2 tsp. vanilla

In a 3 quart bowl place sliced or torn slices of French bread about 3/4 full. Pour evaporated milk over bread to moisten. Into large mixing bowl put rest of ingredients, mixing well to dissolve sugar. Mixture should be very sweet because its sweetness will be diluted by the bread. Sugar to taste. Pour the mixture over the bread, covering well, but allowing for meringue. If necessary add more milk and sugar. Set bowl in a baking pan with about 1/2 water in bottom and bake at 350 degrees until custard sets to desired thickness. We like it juicy.

Hint: After about 1/2 hour or so if custard starts to set around sides, with a spoon push bread and custard away and let milk run to sides. When about done add sweetened meringue and brown. If you wait too long to put meringue on, the custard may set too much. Do hint frequently.

Variations: Raisins or drained fruit cocktail, or canned peach slices drained may be added before baking. Very good.