Bread And Butter Pudding
Bread And Butter Pudding
From my story Man of Letters
Makes one 8” x 8” pudding.
The Ingredients
One 16 oz. loaf, white bread (I used Pepperidge Farm)
Approximately ½ cup butter (or substitute) softened
Approximately 2 tbsp cinnamon
3 eggs plus one yolk
½ cup heavy cream
1 cup whole milk
2 tsp vanilla extract
3 tbsp granulated sugar, divided
The Process
Prepare an 8” x 8” earthenware or Pyrex baking dish by greasing it thoroughly. Preheat the oven to 350˚F.
Optional: If desired trim the crusts from the bread by standing the entire loaf on its end on a cutting board and trimming with a serrated knife.
Spread the back and front of each slice of bread with butter. Sprinkle each buttered slice with cinnamon. Stack the buttered / cinnamon sprinkled slices until you have done this to the entire loaf and have a loaf of buttered slices sitting on its end.
Using a sharp knife (serrated is best for cutting bread) cut the stacked slices in half creating diamond-shaped slices.
Gently place the diamond (two slices at a time) into the baking dish lining them up so that the points alternate. (See photo above).
In a large bowl, combine the eggs, cream, milk, vanilla extract, and 1 tbsp of the granulated sugar. Beat with a wooden spoon or fork until combined and smooth. Pour this custard over the buttered bread in the baking dish.
Sprinkle with the remaining 2 tablespoons of sugar. Bake in the preheated oven for 30 minutes.
Allow to cool before serving. (Can be served plain, dusted with powdered sugar, with a scoop of ice cream, or heavy cream.)
Other options: add apple slices, sliced berries, or ½ cup chocolate chips to the buttered bread before baking.
