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Bread and Butter Pudding
Anyone got a good recipe for Bread & Butter Pudding? I have some left over bread and it seems a shame to throw it away!
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Here's the one we use:
Bread and Butter Pudding
Ingredients
1 teaspoon ground cinnamon
1/4 cup sugar
4 tablespoons butter or margarine, more or less as needed, at room temperature
5 slices crust-on white bread
1/2 cup golden raisins
2 cups milk
2 eggs
Instructions
Preheat oven to 350 degrees F. Add cinnamon to sugar in cup and mix well. Set aside. Generously spread one side of each piece of bread with butter or margarine. Cutting diagonally, slice each in half. Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral. As you add the bread, sprinkle with sugar, cinnamon, and raisins. Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. Pour milk mixture over bread and raisins in baking pan. Set aside for about 15 minutes for bread to absorb liquid. Bake in oven for about 30 minutes, or until top is golden brown. Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.
Bread and Butter Pudding
Ingredients
1 teaspoon ground cinnamon
1/4 cup sugar
4 tablespoons butter or margarine, more or less as needed, at room temperature
5 slices crust-on white bread
1/2 cup golden raisins
2 cups milk
2 eggs
Instructions
Preheat oven to 350 degrees F. Add cinnamon to sugar in cup and mix well. Set aside. Generously spread one side of each piece of bread with butter or margarine. Cutting diagonally, slice each in half. Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral. As you add the bread, sprinkle with sugar, cinnamon, and raisins. Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. Pour milk mixture over bread and raisins in baking pan. Set aside for about 15 minutes for bread to absorb liquid. Bake in oven for about 30 minutes, or until top is golden brown. Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.
Bread Pudding
1 -1/2 cups milk
3 large eggs
1/4 cup sugar
1 tsp. Vanilla extract
3 cups day-old bread, crusty French breads work well
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup Raisins
1/4 cup nuts (pecans, walnuts, almonds)
Combine milk, eggs, sugar, cinnamon, nutmeg and vanilla. Whisk to combine thoroughly.
Butter an 8- or 9-inch cake pan or line pan with aluminum foil and then butter. This also can be prepared in any ovenproof pan or mold, including small ramekins for individual servings.
Cut bread into 1-inch chunks using a serrated knife. If bread is very hard and crusty, add to custard mix and allow moisture to soften bread.
Place a layer of bread in the bottom of the pan. Sprinkle with nuts and raisins and then drizzle with custard. Repeat process until pan is full.
Cover with foil and bake in a preheated 325-degree oven until almost set. The cooking time will depend upon the thickness of the pudding, but it should take about 35 minutes and the pudding should jiggle slightly when shaken.
Remove aluminum foil and return to oven, allowing pudding to "crust" over and lightly brown. Alternatively, brown it under the broiler of your oven for 1-2 minutes.
Serve warm with your favorite ice cream.
1 -1/2 cups milk
3 large eggs
1/4 cup sugar
1 tsp. Vanilla extract
3 cups day-old bread, crusty French breads work well
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup Raisins
1/4 cup nuts (pecans, walnuts, almonds)
Combine milk, eggs, sugar, cinnamon, nutmeg and vanilla. Whisk to combine thoroughly.
Butter an 8- or 9-inch cake pan or line pan with aluminum foil and then butter. This also can be prepared in any ovenproof pan or mold, including small ramekins for individual servings.
Cut bread into 1-inch chunks using a serrated knife. If bread is very hard and crusty, add to custard mix and allow moisture to soften bread.
Place a layer of bread in the bottom of the pan. Sprinkle with nuts and raisins and then drizzle with custard. Repeat process until pan is full.
Cover with foil and bake in a preheated 325-degree oven until almost set. The cooking time will depend upon the thickness of the pudding, but it should take about 35 minutes and the pudding should jiggle slightly when shaken.
Remove aluminum foil and return to oven, allowing pudding to "crust" over and lightly brown. Alternatively, brown it under the broiler of your oven for 1-2 minutes.
Serve warm with your favorite ice cream.
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