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Bread 'n' butter pudding




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1 tbsp ( 15 mL) butter
5 (up to 6) slices white or whole wheat bread, preferably stale sandwich bread
3 tbsp ( 45 mL) jam, such as strawberry or apricot
4 eggs
1/4 cup ( 50 mL) granulated or brown sugar
2 cups ( 500 mL) homogenized milk
1/2 tsp ( 2 mL) cinnamon
1/4 tsp ( 1 mL) nutmeg
1/4 tsp ( 1 mL) salt


Recipe



1. Preheat oven to 325F (160C). Lightly butter an 8-inch (2-L) baking pan. Lightly butter bread. Toast on an oven rack until pale golden, about 5 minutes. Then, spread lightly with jam. Cut each slice into quarters. Place in prepared pan.

2. Whisk together eggs, sugar and 1/2 cup (125 mL) milk in a medium-size bowl. Then whisk in remaining milk, cinnamon, nutmeg and salt. Pour over bread. Press down lightly to allow bread to absorb more liquid.

3. Bake in centre of oven until pudding seems set in centre when jiggled, about 45 minutes. Serve warm or cold. When refrigerated, pudding will keep well for 2 days. Because this is a custard mixture, the texture will suffer if frozen