Bread & Butter Pudding
Yield
4 servingsPrep
45 minCook
45 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bread
|
|
| 3 | large |
eggs
|
|
| 2 | cups |
milk
warm |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
raisins, seedless
|
|
| 1 | x |
maple syrup
on the side |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bread
|
|
| 3 | large |
eggs
|
|
| 473 | ml |
milk
warm |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
raisins, seedless
|
|
| 1 | x |
maple syrup
on the side |
*
|
Directions
Preheat oven to 325℉ (160℃).
Butter a deep dish 9 inch pie plate or 9 inch square cake pan.
Generously butter one side of bread, but in half to make two triangles.
Arrange triangles, buttered side up, in prepared dish.
In bowl, beat eggs well mixed. Add milk, sugar and vanilla; beat together.
Stir in raisins. Slowly pour over bread making sure all bread is well soaked.
Bake 45 minutes or until custard has set.
Serve with warm maple syrup.
