Bread and Butter Pudding

3 Ratings
  • 5 2
  • 4 0
  • 3 1
  • 2 0
  • 1 0

This simple bread pudding is an easy way to use up those bits and pieces that seem to lie around the pantry. Save a fortune and make this tasty pudding. I like to serve this with custard sauce but it goes well with whipped cream, ice cream, or also great on its own.

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Read the full recipe after the video.

Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
6
Yield:
1 9-inch bread pudding
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.

  • Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.

  • Bake in the preheated oven until golden brown and set, about 30 minutes.

Cook's Note:

Use whatever you like - dried apricots, dates, prunes, raisins - the list is endless.

Nutrition Facts

Per Serving:
383 calories; protein 7.7g; carbohydrates 46g; fat 19.6g; cholesterol 108.4mg; sodium 389.5mg. Full Nutrition
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