Pour
the custard over the bread, and use a wooden spoon to gently fold the bread into the custard until it is completely coated.
Slowly pour
the custard over the bread, saturating the top layer.
Assemble: Carefully pour (or ladle) the prepared
custard over the bread cubes until completely covered.
3) Pour
the custard over the bread and fruit.
Not exact matches
Pour the remainder of the
custard mixture
over the top layer of
bread, using a spoon to make sure everything is saturated.
I found that putting all the
bread flat as possible during the soaking period helped a lot, and tilting the pan at different angles
over the course of a few hours helps distribute the
custard better... and I leave it soak overnight, then pull it out for half an hour or so in the morning to let it soak up some more and get rid of the fridge chill.
Pour the
custard evenly
over the
bread, filling the dish to the top.
Place cubed
bread in a casserole dish, pour
over a cinnamon vanilla
custard mixture, and then allow it to soak overnight.
Then we need to make the
custard which is then poured
over the
bread cubes.
Pour the mixture
over the
bread cubes and let rest for 30 minutes or so at room temperature, until the chocolate
custard has been absorbed by the
bread.
Pour the milk and egg mixture
over the
bread and cheese mixture, let it sit for half an hour to really soak in, then bake at 350 °F for 20 minutes, covered, then another 15 minutes uncovered, just until the
custard is set.
You then place the
bread over the syrup and then pour a
custard mixture
over the
bread.