Bread and Butter Pudding Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings:

• 8 slices stale bread
• cup butter, softened
• cup white sugar
• cup dried currants or raisins
• 1 cups milk
• 2 eggs
• 1 pinch ground nutmeg

Directions

Step 1: Preheat the oven to 350F (175C). Grease a 9-inch round pie dish or cake pan.

Step 2: Butter both sides of the bread and cut it into triangles.

Step 3: Arrange a single layer of buttered bread at the bottom of the prepared pan, slightly overlapping the triangles.

Step 4: Sprinkle with half of the sugar and half of the currants or raisins.

Step 5: Arrange the remaining bread on top, then sprinkle with the remaining sugar.

Step 6: In a bowl, beat together the milk, eggs, and nutmeg.

Step 7: Pour the milk mixture over the bread. Press down firmly to compress the pudding and help the bread absorb the liquid.

Step 8: Bake in the preheated oven for about 30 to 40 minutes, or until golden brown and set.

Recipe Tip

You can sprinkle the bread with cinnamon sugar if you like, and feel free to use any dried fruit you have on hand, such as apricots, dates, or prunes.

Nutrition Facts

Per serving (1/6 of recipe):

• Calories: 383
• Total Fat: 20g (25% Daily Value)
• Saturated Fat: 11g (57% Daily Value)
• Cholesterol: 108mg (36% Daily Value)
• Sodium: 390mg (17% Daily Value)
• Total Carbohydrate: 46g (17% Daily Value)
• Dietary Fiber: 2g (6% Daily Value)
• Total Sugars: 30g
• Protein: 8g (15% Daily Value)
• Vitamin C: 1mg (1% Daily Value)
• Calcium: 158mg (12% Daily Value)
• Iron: 2mg (11% Daily Value)
• Potassium: 275mg (6% Daily Value)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.