Bread and Butter Pudding
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/2 teaspoon ground cinnamon
- 3 cups milk
- 1/2 cup raisins
- 1/2 cup sugar
- 1 cup whipping cream
- 6 large eggs
- 1/2 cup dried currants
- pinch of freshly grated nutmeg
- 8 tablespoons (1 stick) unsalted butter, room temperature
- Carbohydrate 54 g(18%)
- Cholesterol 212 mg(71%)
- Fat 29 g(44%)
- Fiber 3 g(12%)
- Protein 14 g(28%)
- Saturated Fat 16 g(82%)
- Sodium 340 mg(14%)
- Calories 523
Preparation Rub 2 tablespoons butter over bottom and sides of 13x9x2-inch glass baking dish. Spread remaining 6 tablespoons butter over both sides of bread slices. Fit enough bread slices in bottom of prepared dish to cover, trimming bread if necessary. Toss currants, raisins and cinnamon in small bowl. Sprinkle half of raisin mixture over bread in dish. Cover with another layer of bread slices, trimming to fit. Sprinkle remaining raisin mixture over. In medium bowl, whisk eggs, milk, cream, sugar and nutmeg to blend. Pour mixture evenly over bread. Let stand 30 minutes, occasionally pressing down with metal spatula to submerge bread. Preheat oven to 350°F. Bake pudding until custard is set and top is golden brown, about 40 minutes. Serve hot or warm, cut into squares.
Preparation Rub 2 tablespoons butter over bottom and sides of 13x9x2-inch glass baking dish. Spread remaining 6 tablespoons butter over both sides of bread slices. Fit enough bread slices in bottom of prepared dish to cover, trimming bread if necessary. Toss currants, raisins and cinnamon in small bowl. Sprinkle half of raisin mixture over bread in dish. Cover with another layer of bread slices, trimming to fit. Sprinkle remaining raisin mixture over. In medium bowl, whisk eggs, milk, cream, sugar and nutmeg to blend. Pour mixture evenly over bread. Let stand 30 minutes, occasionally pressing down with metal spatula to submerge bread. Preheat oven to 350°F. Bake pudding until custard is set and top is golden brown, about 40 minutes. Serve hot or warm, cut into squares.
