Bread and Butter Pudding recipe
This is another great recipe that includes a fruit explosion whenever you take a bight of this gooey butter bread pudding. It’s bread and butter pudding and the name says it all.
12 Slices White Bread (thinly sliced, crusts removed)
¼ Pound Butter
¼ Raw Cane Sugar
1 Pint Whole Milk
1.Lightly grease with Crisco a 3 pint oven proof dish.
2.Spread each side of the bread quite thickly with the butter.
3.Diagonally cut each slice into quarters.
4.In the dish put one layer of the triangles.
5.Take half of the fruit and sugar and sprinkle 1/2 on top.
6.Layer the remaining bread triangles on top.
7.Take the remaining fruit and sugar and sprinkle the rest.
8.Beat together the eggs and the milk and strain over the bread.
9.Soak for around an hour and leave it.
10.Reheat the oven to 350 degrees.
11.For 45 minutes bake the pudding in the oven or until the slices on top are golden brown and crisp and the custard has set.
12.Remove from the oven and serve at once.
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