6-8 day old bread slices (loaf bread, rolls or buns)
1 12 oz can of evaporated milk
1-1/2 cups granulated sugar
pinch of salt
1 teaspoon vanilla extract
1 8-oz package of cream cheese (room temperature)
1 ceramic (preferrably) or metal baking
Preheat oven to 350 °F.
1. Brush softened butter on both sides of each slice. Then tear slices in to 4 or 5 pieces and loosely arrange in a non-greased 9×5 baking sheet.
2. In a separate bowl, whisk eggs and 1 cup granulated sugar together until frothy, about 2 minutes. Add milk, salt and vanilla and stir until combined. Pour mixture over bread.
3. In another mixing bowl and with a fork, cream together remaining sugar and softened cream cheese until blended. Spoon mixture in dollops atop the wet bread mixture to make a mostly even layer. Use a spatula to smooth over the top.
4. Bake for approximately 1 hour or until top is lightly browned. Cool for about 15 minutes before serving. Can be served warm, room temperature or cold.
Recipe courtesy of Rhonda Jones