• 2 Tablespoons butter or margarine
• 1-1/2 Cups packed brown sugar (divided in use)
• 6 slices white bread, cut in ½ inch cubes
• 6 eggs
• 1 12-oz can Pet Evaporated Milk
• 1/3 Cup water
• 1 teaspoon vanilla
• 1/8 teaspoon salt

Take the chunk of butter in your fingers and generously butter a shallow 1-1/2 quart casserole dish. Dot the bottom of the pan with remaining butter, cut into small pieces. Sprinkle 1 cup brown sugar over bottom of buttered pan. Top with bread cubes. Beat eggs with a wire whisk or a mix master but don’t make them too frothy. To the eggs, add remaining 1/2 cup brown sugar, evaporated milk, water, vanilla, and salt. Pour this mixture over bread cubes. Do not stir. Place casserole pan in a larger casserole pan (3-quart) or other dish at least 1-1/2 to 2  inches high. Place the nested casserole dishes on a cookie sheet for easier moving in and out of the oven. Pour water into the larger casserole dish to 1 inch deep.

Bread pudding is steamed as it is cooking in its water bath in the outer dish.

Bake at 325° F for 45 to 50 minutes, or until a knife inserted into center of pudding comes out clean. Serve warm or cold.

This recipe is from the kitchens of the Pet Evaporated Milk Company; it was found on the back of Pet milk can around 1990.