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Bread and Butter Pudding Recipe

We spend a large amount of each year in South East Texas where we often eat 'Bread and Butter Pudding' this is unlike the British dessert of the same name and I would love a recipe for it. It is quite lemony, with a kind of custard and fruit in the bottom, the bread and butter bit is on the top. Can anyone help?

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Linda from Staffordshire, UK

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July 30, 20060 found this helpful

Bread and Butter Pudding

1 teaspoon ground cinnamon

1/4 cup sugar

4 tablespoons butter or margarine, more or less as needed, at room temperature

5 slices crust-on white bread

1/2 cup golden raisins

2 cups milk

2 eggs

Preheat oven to 350 degrees F. Add cinnamon to sugar in cup and mix well. Set aside. Generously spread one side of each piece of bread with butter or margarine. Cutting diagonally, slice each in half. Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral. As you add the bread, sprinkle with sugar, cinnamon, and raisins. Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. Pour milk mixture over bread and raisins in baking pan. Set aside for about 15 minutes for bread to absorb liquid. Bake in oven for about 30 minutes, or until top is golden brown. Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.

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Yield: 4-6 servings

Bread and Butter Pudding

This divine dessert is a great way to use up leftover French bread.

8 slices French bread, each 1/2 inch thick

2 tablespoons butter or margarine, softened

1/2 teaspoon ground cinnamon

3 eggs

2/3 cup granulated sugar

1 teaspoon vanilla

1/8 teaspoon salt

2 1/2 cups milk, scalded and cooled

1. Heat oven to 350°F. Butter 1-1/2 quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.

2. Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)

3. Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.

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