Recipe Manuscript

Custard Bread

Name: Custard Bread
Prep time: PTPT10M
Cook time: PTPT15M
Yield: 6
Cuisine: American
Ingredients: 250 ml whole milk; 8 g (1 tablespoon) ground cinnamon; 4 large eggs; 100 g brown sugar; 6–8 slices white bread (day-old, about 1.5 cm thick); 30 g unsalted butter (for frying); 10 g (2 teaspoons) powdered sugar (for garnish); Optional: Wine sauce or fruit syrup for serving

1903

From the treasured pages of Cooking in old Créole days. La cuisine créole à l'usage des petits ménages

Written by Célestine Eustis

Early Modern Kitchen (1900 - 1930)American Beginner Dessert

Original Recipe • 1903

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Custard Bread

"Take three pie plates. In the first one put some sweet milk with a spoonful of powdered cinnamon; in the second one beat up four eggs, whites and yolks; in the third one put some brown sugar. Cut some slices of stale bread, dip them first in the milk, then in the eggs, and roll them in the brown sugar and fry them in some butterr until brown. Put those that are cooked in a hot plate. You can only cook three at a time in a saucepan. Keep them hot. Sprinkle a little powdered sugar and serve with a wine sauce for dessert. —“UNCLE JOHN,” S. C."

Note on the Original Text

Like most early twentieth-century recipes, instructions are brief, relying on cooks’ familiarity with basic techniques. Measurements are imprecise ('some sweet milk' or 'a spoonful'), reflecting an era when cooking was learned by observation and touch, not by precise scales and cups. Spelling is consistent with early American English. The recipe's title, 'Custard Bread,' refers not to a custard-soaked dessert as we think of today, but to a sweet, eggy fried bread—closely aligned with what is now known as 'French toast,' yet distinctively Creole in its choice of cinnamon and sugar.

Modern Kitchen Interpretation

Recipe's Origin

Cooking in old Créole days. La cuisine créole à l'usage des petits ménages - Click to view recipe in book

Title

Cooking in old Créole days. La cuisine créole à l'usage des petits ménages (1903)

You can also click the book image above to peruse the original tome

Writer

Célestine Eustis

Era

1903

Publisher

R.H. Russell

Background

Take a delicious journey back in time with this charming bilingual collection of Creole and American recipes, crafted for cozy households. Célestine Eustis blends French flair with Southern soul, guiding both the novice and seasoned gourmand through the distinct flavors and delightful traditions of old Creole kitchens.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the early 20th century Creole culinary tradition, as documented by Celestine Eustis in her influential cookbook 'Cooking in Old Creole Days' (1903). Published in New York, but deeply rooted in Louisiana, it reflects the blending of French, Spanish, African, and American traditions that define Creole cuisine. Designed for 'petits ménages' (modest households), the dish exemplifies resourcefulness—transforming stale bread into a decadent dessert with only a few pantry staples. It also showcases the Creole affinity for spice and sweetness, with generous cinnamon and brown sugar, and the classic pairing of bread with custard. Wine sauce accompaniments hint at refined, European-inspired dining habits, while the method remains accessible and homey.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1903, cooks would have used shallow earthenware or tin plates for dipping and coating the bread. The eggs would be beaten briskly by hand, using a fork or small whisk. Cooking occurred in a large, heavy cast-iron or enameled skillet set atop a wood- or coal-fired stove. A flat turner or spatula (often metal) helped manage the slices as they browned in the butter. Serving dishes were kept warm near the stove or in a warming oven—a routine kitchen practice to ensure bread puddings and desserts were enjoyed piping hot.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 cup whole milk
0.3 oz (1 tablespoon) ground cinnamon
4 large eggs
1/2 cup (3.5 oz) brown sugar
6–8 slices white bread (day-old, about 1/2 inch thick)
2 tablespoons (1 oz) unsalted butter (for frying)
2 teaspoons powdered sugar (for garnish)
Optional: Wine sauce or fruit syrup for serving

Instructions

Begin by preparing three shallow plates or bowls.
Into the first, pour about 1 cup of whole milk and stir in 1 tablespoon (0.3 oz) of ground cinnamon until well combined.
In the second bowl, crack 4 large eggs and beat thoroughly.
In the third, place 1/2 cup (3.5 oz) of soft brown sugar.
Cut 6–8 slices of day-old white bread, each about 1/2 inch thick.
Dip each bread slice first into the milk and cinnamon mixture, coating both sides, then move it to the egg wash, ensuring the bread is fully covered.
Lift it gently and press each side into the brown sugar, making sure it adheres nicely.
In a wide frying pan or heavy-bottomed skillet, melt 2 tablespoons (1 oz) of butter over medium heat.
Fry the prepared bread slices in batches (3 at a time if needed), until golden brown on both sides, about 2–3 minutes per side.
As they finish, transfer to a warm plate and keep covered or in a low oven to stay hot.
Dust the finished slices with 2 teaspoons of powdered sugar.
Serve at once, ideally with a wine sauce or your favorite fruit syrup.

Estimated Calories

230 per serving

Cooking Estimates

It takes a few minutes to prepare your bread and mix the ingredients. Frying each batch takes about 5–6 minutes. Each serving has around 230 calories. The recipe makes 6 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.