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Bread and Butter Pudding Recipe

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This recipe for Bread and Butter Pudding, by , is from The Hardin Family's Good Grub, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John Cammack & Karren Peterson
Added: Saturday, October 4, 2008


8 slices of hearty white bread
1 C raisins (mixture of golden and dark is great)
1/2 t nutmeg
1/2 C (+ a pinch or two) of sugar
2 eggs
1 C cream
3-4 drops of vanilla extract
2 C milk
Brown sugar (optional)

Preheat oven to 350*.
Remove crusts from the bread and spread butter on each slice. Place 4 slices, butter side down, on the base of an ovenproof dish (use a dish about the same size as the four slices of bread!!). Layer raisins on top of bread and sprinkle with half of the nutmeg and a pinch or two of sugar. Place remaining four slices of bread, buttered side down, on top of the raisins. Sprinkle with balance of nutmeg and a pinch or two of sugar. Lightly beat the eggs, add cream, milk, vanilla, and sugar. Mix well. Pour this mixture over the bread and sprinkle some brown sugar or additional white sugar over the top if you want a crisper crust. Bake in preheated oven for 1 hour (may take longer) or until all of the liquid has been absorbed and the pudding is risen and golden brown. Serve hot with whipped cream or vanilla ice cream. Can also be refrigerated and eaten cold.




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