Recipe courtesy of Gary Brown

Custard Sauce

1 quart whole milk
4 eggs (fork beaten)
1 cup sugar
2 teaspoons pure vanilla extract

Whisk first three ingredients in the top of a double boiler. Put water in the bottom of a double boiler and heat mixture, stirring constantly until it thickens to the point where it coats the back of a wooden spoon, approximately 20 minutes. Remove from heat and whisk in the vanilla extract.
Cool and cover the surface with plastic wrap to prevent a skin from forming on the surface. Refrigerate until ready to serve.

Syrup Bread

1/2 cup sugar
1/2 cup unsalted butter
1 egg, beaten
1 cup sorghum syrup
2-1/2 cups plain all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon table salt
1 cup hot water

Preheat the oven to 350 degrees. Cream together butter and sugar. Beat in the beaten egg. Add
syrup and blend. Sift together the dry ingredients and add to the
wet mixture and blend. Add the hot water and blend until smooth (mixture will be soupy until this point). Bake in a prepared 9 x 13 pan until a cake tester comes out clean, approximately 40-45 minutes. Cut bread into squares and top with custard sauce. Enjoy!