Custard Almond Rusks

Custard and almond rusks
375 g (3 ½ sticks or 13 ounces) butter softened
300 g (10.5 ounces) granulated sugar
2 large eggs
1 kg (35 ounces) self-raising flour
¼ cup oat bran
1 tsp salt
1 tsp baking powder
100 g (3.5 ounces) almonds
1 ¼ cup ready-made custard
½ cup condensed milk
½ cup water, milk or buttermilk (added in increments as needed)
Beat butter and sugar together until light. Beat the eggs in one at a time.
Add the remaining ingredients and stir well to make a fairly firm dough.
Shape into balls and divide between 2 greased loaf pans.
Bake in a 180 degrees Celcius (350 F), preheated oven for 45 minutes.
Remove from the oven and allow to cool.
Break into rusks, spread out on baking trays, and allow to dry out in a 100 degrees Celsius (210 F) oven for 4-5 hours.