Houdini’s Bread and Butter Custard

Egg custard with bread and butter crust topped with nutmeg and fresh berries

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City/Region: United States of America

Time Period: 1916

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Harry Houdini was one of the world’s most famous illusionists. While he adhered to a strict diet and fitness regimen, which was necessary for his physically demanding feats, he admits in this recipe to having a sweet tooth. 

While this custard is good, it is rather simple, so I wouldn’t fault you for adding a dash of vanilla or some nutmeg like I did. I also used four eggs instead of 2, as 2 wouldn’t set the whole quart of milk (probably some Houdini magic going on with his original recipe). Houdini’s wife, Bess, lists “custard bread pudding with bing cherries” as one of his favorite foods, but as it’s not cherry season, I used some berries.

“Bread-and-Butter Custard
Three large pieces white bread—buttered. Cut in quarters, and line an enamel pie dish with same. Prepare custard of two eggs, one cup granulated sugar, one quart sweet milk.
Pour custard over bread and butter, and bake it in moderate oven forty-five minutes.
I happen to have a weakness for sweets, and this one you will not find in any other cook book.
Sincerely yours,
Harry Houdini”

— Celebrated Actor-Folks’ Cookeries, 1916

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Ingredients:

• 3 slices white bread, preferably stale, plus 1 more slice if needed
• 3 tablespoons (45 g) salted butter, softened for easier spreading
• 1 cup (200 g) sugar
• 1 quart (1 L) whole milk
• 4 eggs
• Nutmeg or cinnamon, optional
• Bing cherries or other fruit, for serving

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Spread 1 tablespoon (15 g) of the butter evenly onto each piece of bread.
3. Cut the bread slices into quarters, then arrange them butter-side-up on the bottom of a pie dish. If there are large gaps in between pieces, you can fill them with bits from the extra slice of bread.
4. Mix the sugar into the milk in a medium saucepan, then place it over medium heat until you can see steam rising from the surface.
5. While the milk heats, whisk the eggs in a bowl until they are smooth.
6. Take the steaming milk off the heat, then slowly add about 4 ladles of it to the eggs, whisking constantly. You want to have a slow, steady stream of milk going into the eggs so that the eggs heat up gently, otherwise they’ll scramble.
7. Once you’ve added 4 ladles of milk to the eggs, pour the whole thing back into the saucepan. Return the saucepan to medium heat, and stir constantly while it heats. You don’t need to cook it until it coats the back of a spoon, but you want it to be about the consistency of cream.
8. Pour the custard over the bread in the pie dish. Sprinkle on a bit of nutmeg or cinnamon, if you’d like.
9. Bake the custard for 40 to 45 minutes, or until there’s a slight wobble in the center.
10. Let the custard cool completely before slicing and serving with bing cherries or other fruit.

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