Bread And Butter Pudding
|White bread slice||6|
|Raisins/Currants / a mixture of both||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Eggs/3 small eggs||2 Large|
|Milk||2 1⁄2 Cup (40 tbs)|
An agreeable way of using up surplus sliced bread is this quickly-made, ever-popular pudding.
Remove crusts from bread and spread thickly with butter.
Cut each slice into four, either squares or triangles.
Butter a 5 cup ovenproof dish, preferably rectangular.
Arrange buttered bread over the bottom of the dish and sprinkle with fruit and sugar.
Put in another layer of bread, the rest of the fruit and half the remaining sugar.
Cover with remaining bread, butter side uppermost and sprinkle on the rest of the sugar.
Beat the eggs well into the milk and pour over the pudding.
Leave to stand for 30 minutes or so to allow the bread to absorb the milk.
Bake in a warm oven for 45-60 minutes until set and the top is crisp and golden.