Thursday, January 28, 2010

How to Make the Best and Easiest Bread and Butter Pudding

This recipe has been tried and true and taste like a dream of days gone by. It is best served warm with ice-cream or even whipped cream. This is the perfect recipe to use that less-than-fresh bread that you have lying around your kitchen.

This recipe is easy enough that children can make it with minimal supervision.

6 slices of stale or day old bread
5 tsp of butter
1 1/2 cups of milk
3 eggs
1/2 cups raisins (divided)
1/2 pecans or walnuts (divided)
1 tsp vanilla
1 tbsp of cinnamon
1 tbsp sugar for topping- I use brown sugar

Take the bread and butter generously, Place 3 slices in the bottom of a greased and ovenproof baking dish.

Beat the eggs slightly and then add them to the milk. Add the vanilla at this time. Again stir gently.

Sprinkle 1/4 cup of raisins and nuts over the buttered bread. Add half of the milk and egg mixture. Sprinkle 1 tsp of cinnamon on the milky mixture.

The second layer is a repeat of the first and finishes off with the milky mixture. As well as the cinnamon, you will sprinkle 1 tbsp of sugar as you get ready to place dish in the oven. As mentioned I use brown sugar but white also works.

Put the dish in your preheated oven and leave for 45 minutes or until a knife comes out cleanly.
Serve warm with ice cream and you have a remnant of ages past.

Bread and Butter pudding has been around since first bread was made. It is a comfort food and uses up your leftover bread. This is a simple to follow as well as foolproof method to make one of the yummiest puddings around. Let the kids help and have a family time of it.