B
Beryl M
Guest
Bread and Butter Pudding
Bread and butter pudding is a traditional desert I associate with my childhood - My mom used to make it by layering slices of buttered bread scattered with raisins in an oven dish into which an egg and milk mixture (sometimes with vanilla or other spices added) is poured. It is then baked in an oven and served. It was usually served with custardbut often the pudding under the crust was runny enough to enjoy without sauce.
Modern variations include scattering fresh or dried fruit between the layers of bread, melting chocolate into the egg-milk mixture, and using unusual types of breads such as croissants.
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 - It is eaten plain or with cream or custard poured over it.
Bread and butter pudding is a traditional desert I associate with my childhood - My mom used to make it by layering slices of buttered bread scattered with raisins in an oven dish into which an egg and milk mixture (sometimes with vanilla or other spices added) is poured. It is then baked in an oven and served. It was usually served with custardbut often the pudding under the crust was runny enough to enjoy without sauce.
Modern variations include scattering fresh or dried fruit between the layers of bread, melting chocolate into the egg-milk mixture, and using unusual types of breads such as croissants.
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 - It is eaten plain or with cream or custard poured over it.
