Ok, so first you have to put on Carla Bruni or some other delectable music. This really makes you feel legitimately self-indulgent.
- Buy some awesome chocolate rye bread. We get ours from Okanagan Grocery, who makes this slightly sweet dark rye with a big slab of dark Bernard Callebaut down the centre. IF you can’t find chocolate bread, buy some regular dark rye and some chunks of dark chocolate to sprinkle around.
- Chop up bread in inch sized cubes. Cubes is a liberal way of saying bits. Try not to squish it.
- Pour 1/4 cup melted butter over the bread and toss. Set into a buttered casserole dish.
- Use the same bowl – less dishes! Beat 5 eggs, add 1 tsp sea salt and 1 cup of some kind of sugar – I used a mix of brown and organic raw cane sugar for this batch. Grate an orange’s rind in, and add 2 tsp of vanilla. A little tipple of booze makes a nice substitute for the vanilla. Try it! It doesn’t look pretty, but trust me – it will taste good.
- Heat up 3 cups of milk to warm/hot, and slowly add into the eggs while stirring with a whisk. Spice and I are lactose intolerant, so we just whip up a batch of powdered milk whenever we bake, since we don’t have the stuff around the house everyday. (Except when Grandpa is here.)
- Pour over your bread and bake for 30 minutes at 350 or so until the custard is hot. Let cool a bit to warm, and sprinkle icing sugar over top for special effect.
- Dig in!