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.
Serving size: Complete recipe
Calories 1907 Calories from Fat 913
% Daily Value*
Total Fat 102 g156.5%
Saturated Fat 59.9 g299.6%
Trans Fat 0 g
Cholesterol 673 mg224.3%
Sodium 1047.2 mg43.6%
Total Carbohydrates 215 g71.8%
Dietary Fiber 6 g23.9%
Sugars 133.8 g
Protein 42 g84.5%
Vitamin A 66.2% Vitamin C 3.4%
Calcium 75.8% Iron 20.6%
*Based on a 2000 Calorie diet