Bread and Butter Pudding

Name: Bread and Butter Pudding
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6-8
Cuisine: English
Ingredients: 1 loaf french bread (16 oz.); 2 tsp cinnamon; 1/4 c raisins; 6 eggs; 2 yolks; 3/4 c sugar; 4 c heavy cream; 2 c milk; 1 1/2 tsp vanilla extract; 4 Tbsp dark brown sugar (packed); 1 stick butter; 1 c chopped pecans or walnuts

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By Linda Woodham
@fancygran

I love bread pudding,and I love to do a lot of changing up recipes. This is my basic bread pudding recipe; see bottom of direction for changes you can make

Rating:

☆☆☆☆☆ 0 votes0

Serves:

6-8

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

1

loaf french bread (16 oz.)
2 tsp

cinnamon
1/4 c

raisins
6

eggs
2

yolks
3/4 c

sugar
4 c

heavy cream
2 c

milk
1 1/2 tsp

vanilla extract
4 Tbsp

dark brown sugar (packed)
1 stick

butter
1 c

chopped pecans or walnuts
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How to Make Bread and Butter Pudding

Step-by-Step

Grease a 9x13x2-inch baking dish with butter. Preheat oven to 350 degrees.
cut loaf of french bread in 1 1/2 inch slices
butter bread slices
cover bottom of prepared baking dish with bread slices.
sprinkle buttered bread with 1/2 of cinnamon,pecans,and raisins.
repeat with the remaining bread slices.
beat eggs,yolks,and sugar with a whisk or fork in a large bowl.
Heat the heavy cream and milk in a 2 qt. saucepan over low heat until warm.
stir in vanilla.
stir some of the warm cream mixture into the egg mixture.
return the egg mixture to the saucepan.stir well.
pour over bread. let stand 10 min. sprinkle top with brown sugar.
bake 40 min. or until crust is set.
serve warm or at room temperature.I like to serve with a warm pecan caramel sauce or ice cream, or both for a real sugar overload.
You can add in apple or peach pie filling,between the layers.I cut the fruit up in the pie filling because some brands are too thick.Or you can add fresh sliced apples(2 cups) tossed in cinnamon and brown sugar,or fresh sliced peaches tossed in a little sugar.
You can use a store bought caramel sauce or make your own, I chop the nuts and toast them to bring out the flavor.