Bread and Butter Pudding

Bread and Butter Pudding Bread and Butter Pudding  
 
  • 15 min prep
  • 60 minutes
  • 310 calories
  • $0.80
  • Vegetarian

Ingredients


Makes: 8 servings
  • 4 C (1 L) milk
  • 1 C (250 ml) sugar, divided, plus extra for sprinkling
  • 8 slices day-old white bread, sliced or cubed
  • 3/4 C (180 ml) raisins
  • 4 large eggs
  • 1 tsp (1 tsp) vanilla extract
  • 1/2 tsp (2.5 ml) Cinnamon (ground)
  • 1/4 tsp (1.25 ml) nutmeg (ground)
  • 1/4 tsp (1.25 ml) cardamom seeds

Preparation


 
  • Preheat oven to 350° F (175° C).
  • In Multipurpose Pot - 8 C, combine milk and 1/2 C (125 ml) sugar. Scald (bring nearly to the boil) over medium heat, stirring constantly. Set aside.
  • Butter a 9" x 13" (23 cm x 33 cm) baking dish. Sprinkle with sugar. Fill with bread. Sprinkle with raisins.
  • In a large bowl, whisk eggs with 1/2 C (125 ml) sugar and remaining ingredients. Set aside.
  • Slowly whisk heated milk into egg mixture. Pour over bread and press down with (p.6095) so liquid is absorbed.
  • Place dish in a larger pan and fill larger pan with water to halfway up baking dish.
  • Place a sheet of parchment paper over pudding and cover with a small baking sheet to weight it and keep it from browning too quickly.
  • Bake for 45 minutes, or until knife inserted in centre comes out clean.
Nutritional Serving Size
Calories 310
Fat 6 g
Saturated Fat 2.5 g
Transfat 0.1 g
Cholesterol 130 mg
Sodium 240 mg
Carbohydrates 58 g
Fibre 1 g
Sugar 38 g
Protein 10 g

Shop this recipe...

Multipurpose Pot - 8 C
$69.00
Cinnamon (ground)
$7.50