1 (9 inch) prepared graham cracker crust
2 eggs
1/2 cup white sugar
1 1/2 cups milk
4 tablespoons butter
1/4 teaspoon vanilla extract
3 cups all-purpose flour
Preheat oven to 450 degrees F (216 degrees C).
Drape an 8 ounce glass or plastic food mold snaking around the edges of the bread and place on a baking sheet.
Place eggs in a small saucepan and cover with cold water until set. Bring water to a boil over medium heat. Remove from heat, remove from mold, and let cool to room temperature. press egg mixture and milk into glass mold.
Bake in preheated oven for 1 hour or until custard is light gold. Turn oven off and do not open, covered with oven mat. Bake 15 minutes longer, until custard pulls away from side. Carefully open mold and return to warm oven.
Return custard to oven and brush inside with butter or margarine. Remove joint from mold, leaving core. Place on serving tray to cool. Sprinkle flour over custard. Gently pour over custard.