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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

English Bread and Butter Pudding Recipe

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This recipe for English Bread and Butter Pudding is from The Jardine Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 slices white sandwich bread, crusts removed
4 tablespoons butter, melted
1/2 cup raisins
1 1/2 cups milk
1/4 cup cream
3 eggs, beaten
1/4 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon turbinado sugar
Directions:
Directions:
1. Adjust oven rack to middle position and preheat to 350°F. Brush 1 side of each piece of bread with melted butter and reserve any butter that is leftover. Cover the bottom of a 9- by 13-inch casserole dish with half of the sliced bread, buttered side down, shingling slices as necessary. Scatter half the raisins over the bread, then repeat with remaining bread and raisins.

2. Whisk together milk, cream, eggs, sugar, and ground cinnamon. Pour egg mixture over bread and let sit for 30 minutes. Scatter turbinado sugar over the pudding and dot with any remaining butter. Bake until pudding is puffed and beginning to brown around the edges, about 30 minutes. Serves warm.
Number Of Servings:
Number Of Servings:
Feeds 4
Preparation Time:
Preparation Time:
Active 15 min /Total 1 Hour

 

 

 

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