|Sugar||1⁄4 Cup (4 tbs)|
|Whole milk||2 Cup (32 tbs)|
|Danish||3 (Whole Puratos Brand)|
|Crystallized ginger pieces/3 tablespoons mini chocolate chips / 3 tablespoons chopped walnuts and 3 tablespoons sweetened dried cranberries||4 , chopped|
1. Preheat oven to 350°F.
2. For a soft custard use 2 eggs; for a firm, sliceable Danish pudding use 3 eggs. In a medium bowl, beat eggs with a whisk; add sugar and milk.
3. Cut fresh or day-old Danish into 1/2-inch cubes; place in a greased 8-by-8-inch square pan, 8-inch glass baking dish or 6 individual custard cups. Sprinkle with ginger, chocolate chips, nuts or dried cranberries.
4. Pour custard mix over Danish cubes, pressing down with a spoon to ensure that they are evenly soaked.
5. Place pan or cups in a larger pan containing 1/2 inch of warm water. Bake 45 minutes for the pan or baking dish, or 30-35 minutes for the cups, or until the custard is set.