Bread and Butter Pudding Recipe
Bread pudding like no other you have tried
Ingredients
- 12 slices medium-sliced white bread
- 3 ounces salted butter, at room temp
- 2 ounces raisins
- 1/2 pint cream
- 1/2 pint milk
- 4 egg yolks
- 3 ounces super-fine sugar
- Sauce of choice for serving
Instructions
- Butter ovenproof dish.
- Remove crusts from bread; butter on both sides and cut into quarters.
- Arrange layers of bread in triangles (overlapping slightly) in bottom of dish, scatter raisins on top.
- Cover with another layer. You should have some bread pieces leftover to use in Step 12.
- Press down gently with spatula.
- To make custard, heat cream and milk in pot until it almost comes to boil.
- Remove from heat.
- Whisk egg yolks and sugar in large heatproof bowl set over pan of simmering water until thick.
- Remove from heat and beat in cream mixture. Pour 2/3 of the custard over layered bread.
- Let stand 30 minutes or until bread has soaked up custard.
- Heat oven to 350 F.
- Pour remaining custard over soaked bread and arrange remaining bread slices on top.
- Press down gently with spatula so that custard comes halfway up bread slices.
- Bake 30 minutes until custard is just set and top is golden brown.
- Serve immediately with sauces of choice.
- Recipe note: A custard or butterscotch sauce works well.