Bread And Butter Pudding
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Currants (dried)1 cup
Raisin1 tsp
Ground Cinnamon6 large
Egg3 cups
Milk1 cup
Whipping Cream1 cup
SugarDirections:
1
Rub 2 tablespoons butter over bottom and sides of 13x9x2-inch glass baking dish
2
Spread remaining 6 tablespoons butter over both sides of bread slices
3
Fit enough bread slices in bottom of prepared dish to cover, trimming bread if necessary
4
Toss currants, raisins and cinnamon in small bowl
5
Sprinkle half of raisin mixture over bread in dish
6
Cover with another layer of bread slices, trimming to fit
7
Sprinkle remaining raisin mixture over
8
In medium bowl, whisk eggs, milk, cream, sugar and nutmeg to blend
9
Pour mixture evenly over bread
10
Let stand 30 minutes, occasionally pressing down with metal spatula to submerge bread
11
Preheat oven to 350°F
12
Bake pudding until custard is set and top is golden brown, about 40 minutes
13
Serve hot or warm, cut into squares
14
Rub 2 tablespoons butter over bottom and sides of 13x9x2-inch glass baking dish
15
Spread remaining 6 tablespoons butter over both sides of bread slices
16
Fit enough bread slices in bottom of prepared dish to cover, trimming bread if necessary
17
Toss currants, raisins and cinnamon in small bowl
18
Sprinkle half of raisin mixture over bread in dish
19
Cover with another layer of bread slices, trimming to fit
20
Sprinkle remaining raisin mixture over
21
In medium bowl, whisk eggs, milk, cream, sugar and nutmeg to blend
22
Pour mixture evenly over bread
23
Let stand 30 minutes, occasionally pressing down with metal spatula to submerge bread
24
Preheat oven to 350°F
25
Bake pudding until custard is set and top is golden brown, about 40 minutes
26
Serve hot or warm, cut into squares