Bread And Butter Pudding

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Bread And Butter Pudding

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Ingredients for Bread and Butter Pudding

• 1/2 cup butter, softened
• 12 slices thin white bread
• 1/3 cup raisins
• 1/2 cup dried currants
• 1/4 tsp. ground cinnamon
• 3 large eggs
• 1/4 cup sugar
• 2 and 1/2 cups milk
• 3/4 cup heavy cream
• 1/8 tsp. ground nutmeg

Coat the bottom of a 7 x 10 baking dish with butter. Trim the crust off bread slices and butter both sides of the bread slices. Place 4 slices at the bottom of the baking dish. Combine raisins, currants and cinnamon together and toss. Place half the mixture over the 4 bread slices. Add 4 more buttered bread slices and the other half of raisins and currants. Top with remaining 4 slices of buttered bread. In a mixer or blender, mix eggs until frothy, then add sugar, milk, cream and nutmeg and beat until mixed.

Pour mixture over bread and raisin mixture. Allow pudding to sit at room temperature for about 30 minutes so bread can absorb liquid. Cover with aluminum foil and bake at 350 for 30 minutes, remove foil and bake 30 minutes longer. Serve warm.

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