Grandma Clark's Corn Custard

• 2 loaves egg bread, crusts removed
• 12 cup butter, softened
• 5 cups sharp cheddar cheese, shredded
• 2 (15 1/4 ounce) cans corn, drained
• 2 (7 ounce) cans green chilies, diced
• 6 eggs
• 3 34 cups whole milk
• 1 teaspoon salt

1. Grease a large, tall sided 5 liter Corningware dish.
2. Place trimmed and buttered bread in the bottom making layers from edge to edge.
3. It should fill the dish 1/2 way.
4. Cut to fit any holes.
5. (I usually have exra bread.
6. We feed the birds with the crusts.
7. ).
8. Mix corn, chilies and 4 cups cheese together and put on top of the bread.
9. Mix the eggs, milk and salt in large blender.
10. Pour egg mixture slowly over the corn mixture.
11. Use a knife to poke down into the bread so the egg gets to the bottom.
12. Sprinkle rest of cheese on top.
13. Cover and put in refrigerator for at least 4 hours to let the bread get good and soaked.
14. Take out of the oven at least 1/2 hour before baking to take the chill off the custard.
15. Place the dish in a large roasting or lasagna pan and pour water around the outside of the custard dish.
16. You are making a water bath in the oven.
17. This is important for custards.
18. Bake at 325 for at least an hour.
19. Keep checking after an hour by putting a knife in the center.
20. It should not be soupy.
21. Enjoy!

loaves egg bread, butter, cheddar cheese, corn, green chilies, eggs, milk, salt

Taken from www.food.com/recipe/grandma-clarks-corn-custard-339175 (may not work)