Martha Washington's Bread and Butter Pudding

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  • 12 slices white bread
  • butter
  • cinnamon
  • 1 jar cherry preserves (10 oz.)
  • 4 eggs
  • 2 2/3 cups milk
  • 2 Tbsp. granulated sugar


Preheat oven to 325 degrees F. Cut crusts from 12 slices white bread. Spread butter; on 1 side of each slice. Butter 8x8 inch baking dish. Arrange 4 slices bread in bottom of dish; sprinkle lightly with cinnamon. From 1 jar of cherry preserves, spread a spoonful of preserves on each slice. Repeat, making 2 more layers. Beat 4 eggs. Add 2 2/3 cups milk and 2 Tbsp. granulated sugar, stirring until well mixed. Pour over bread. Refrigerate for 1 hour. Bake at 325 degrees F for 1 hour. Serve warm from oven or refrigerate.

By Robin from Washington, IA

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July 19, 20100 found this helpful

Here's a recipe for a different type of bread pudding that I got from a nice lady in Kentucky by the name of Betty Davis. Believe me, it's the bomb.



8-10 10 frozen biscuits (NOT the kind in the can)
1 cup sugar*
4 eggs
3 ½ cups whole milk
3 Teaspoons vanilla
1 stick butter or margarine
** Optional: chopped pecans, dried cranberries or raisins

Bake the frozen biscuits according to manufacturer's directions. Let the biscuits cool and then crumble them into a 9 inch x 13 inch baking pan. Melt the stick of butter in the microwave. Mix the sugar, eggs, milk, melted butter and vanilla in a mixing bowl. Pour over the crumbled biscuits. Sprinkle liberally with ground cinnamon, top with *nuts and/or **dried fruit. Bake for 20-25 minutes at 350 degrees until set.

*I have substituted Splenda and the pudding was delicious, my friends didn't have a clue!
**I have used chopped pecans and dried cranberries, delicious!


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