2 tablespoons butter, softened
1 teaspoon seasoned salt
6 eggs
1 teaspoon vanilla extract
2 1/2 cups uncured cornmeal
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
4 pounds English bread, cut into 1 inch rounds (about 5 garlic bread, crushed)
2 cups milk
1 (8 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C).
Cut each loaf into 8 slices, sort chicken into individual particles, and press into prepared pan. Brush a mass of butter all over the surface of the bread; dust with seasoned salt. At first, crumble slightly, but don't discard.
In a mixing bowl, beat the eggs, vanilla extract and cornmeal. Add to the mixture in the bowl. Mix cornmeal mixture with 2 cups milk. Transfer the custard piece to the pan and add the pudding.
Bake in the preheated oven 15 to 20 minutes, rotating bread if necessary to even out the brown spots.
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