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bread-and-butter-pudding

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Recipe

Slow baking will produce a pudding with a smooth, velvety texture.

Yield : 4 servings
Prep Time : 15 mins, plus soaking
Cooking Time : 40 mins

Ingredients

  • 2 tbsp butter, plus more for the pan
  • 5 slices day-old white sandwich bread
  • 1/3 cup raisins
  • 3 large eggs
  • 1¼ cups whole milk
  • ¾ cup half and half
  • 1/3 cup sugar
  • 1 tsp pure vanilla extract
  • ¼ cup apricot preserves
  • 2 tsp fresh lemon juice

Directions

1. Lightly butter an 8in (20cm) square baking dish. Butter one side of each bread slice. Cut each slice in half diagonally, and then again.

2. Sprinkle the raisins on the bottom of the baking dish. Top with overlapping bread slices, buttered sides down. Beat together the eggs, milk, half-and-half, sugar, and vanilla. Pour over the bread and let stand for at least 30 minutes.

3. Preheat the oven to 350°F (180°C). Place the dish in a roasting pan and add enough water to reach 1in (2.5cm) up the sides of the baking dish. Bake 30–40 minutes, until the center is barely set.

4. Meanwhile, bring the preserves, lemon juice, and 1 tbsp water to a boil in a small saucepan over medium heat. Strain. Brush the mixture over the top of the pudding. Let stand 5 minutes, then serve hot.

Variation

Fruity Bread Pudding

Substitute pitted and chopped fresh apricots, peaches, or mangoes, or dried blueberries, cherries, or cranberries for the raisins. Different breads can also be used, such as brioche or pannetone.

Notes

Prepare ahead:

The pudding can be refrigerated for up to 2 days and served cold, or reheated in a microwave oven.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information includes 1 tablespoon of butter for the pan.

 

Nutritional Information

Nutrients per serving (% daily value)

471kcal (24%)
214mg (21%)
4mg (6%)
207mcg RAE (7%)
355mg
29mg
11g
38g
1g
61g
206mg (69%)
327mg (14%)
12g (58%)
21g (33%)
2mg (12%)
 

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