Bread and butter pudding is an easy way to use up those bits and pieces of bread 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 also goes well with whipped cream and ice cream or can be served on its own.
Ingredients
- 8 slices stale bread
- 0.5 cups butter , softened
- 0.5 cups white sugar
- 0.5 cups dried currants or raisins
- 1.75 cups milk
- 2 eggs
- 1 pinch ground nutmeg
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
-
2
Butter bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the prepared pan, slightly overlapping the triangles.
-
3
Sprinkle with 1/2 of the sugar and 1/2 cup currants. Arrange remaining bread on top, then sprinkle with remaining sugar.
-
4
Beat milk, eggs, and nutmeg together in a bowl. Pour over bread and press down firmly to compress pudding and help bread absorb milk mixture.
-
5
Bake in the preheated oven until golden brown and set, about 30 to 40 minutes.
Nutrition Facts
Per serving
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