How To Make Bread and Butter Pudding
Enjoy leftover stale bread with this soft bread and butter pudding, loaded with flavors of nutty and sour tones of ground nutmeg and dried currants.
Serves:
Ingredients
- 8stale bread slices
- ½cupbutter,softened
- ½cupwhite sugar
- ½cupdried currants
- 1¾cupsmilk
- 2eggs
- 1pinchground nutmeg
Instructions
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Preheat the oven to 350 degrees F. Grease a 9-inch round pie dish or cake pan.
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Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with ½ of the sugar and all of the currants.
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Arrange the remaining bread on top, then sprinkle with the remaining sugar.
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Beat the milk, eggs, and nutmeg together. Pour over the bread, then press down firmly to compress the pudding.
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Bake in the oven for 30 minutes until golden brown and set.
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Serve, and enjoy!
Nutrition
- Calories: 400.98kcal
- Fat: 20.35g
- Saturated Fat: 11.77g
- Trans Fat: 0.64g
- Monounsaturated Fat: 5.32g
- Polyunsaturated Fat: 1.63g
- Carbohydrates: 48.20g
- Fiber: 1.87g
- Sugar: 30.56g
- Protein: 8.12g
- Cholesterol: 101.11mg
- Sodium: 243.63mg
- Calcium: 159.20mg
- Potassium: 274.44mg
- Iron: 2.07mg
- Vitamin A: 185.54µg
- Vitamin C: 0.56mg
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