Bread and Butter Pudding

I’ve posted this a few times over the last few years.
It is on my top five list  of favourite desserts.

It is also my neighbour Barb’s favourite so I made it again this week for her.
Barb works out of Province and only gets home for a week about once every six weeks.

Bread and Butter Pudding

5 or 6 slices of bread
1/2 cup butter

1 to 1 1/2 cups sugar
5 eggs
2 cups cream (Or milk)
vanilla
pinch of salt

NOTE:  If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked.
.
Cut crusts from bread and spread each slice with butter. (Bread slices
can be left whole, or cut into halves, quarters or cubes.

Place bread butterd  side up in a oven proof dish.  (may use any shape
dish, or glass loaf pan, cutting bread to fit)

Beat the sugar and eggs together and then add the cream, vanilla and
salt.

Pour over bread and allow the bread to absorb.  (make be refrigerated
at this point and baked later)

sprinkle with some white sugar and place dish into a pan of hot water
and bake in a 350 oven for 45 to 1 hour, or until pudding is set and
golden.

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

To make caramel sauce.
Bring butter, sugars, cream and salt to a boil and then simmer for 5 or 6  minutes.  Remove from heat and add the vanilla.

2 Comments Add yours

  1. gld says:

    I am going to try this one. We love bread pudding but I have always used stale biscuits (because that is what Mom did!).

  2. Gld, I've never had it made with biscuits, but I can see how that would work. I have made it with various leftover cakes. ~Ann

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