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Try this Bread And Butter Pudding recipe, or contribute your own. "Cream" and "Taste3" are two of the tags cooks chose for Bread And Butter Pudding.
"This is a very good recipe and I forgot the nutmeg and I didn't leave it over night but it was still up there with the best that I've tasted very simple and easy to make. "- Fadam_G
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Spread bread slices generously with butter. In an 8-inch square baking dish arrange 4 buttered bread slices, buttered side down, in one layer. Sprinkle with half of nutmeg, raisins and currants. Arrange another layer of bread, buttered side down and sprinkle with remaining nutmeg, raisins and currants. Cover with remaining bread, buttered side down. In a bowl whisk together cream, milk, eggs, vanilla, 3/4 cup sugar and salt. Ladle through a fine sieve over bread. Sprinkle top with remaining tablespoon sugar and set aside, loosely covered, at least 1 hour at room temperature. Or cover tightly and refrigerate overnight. Preheat oven to 350 degrees F. Place baking dish in a slightly larger roasting pan and add enough hot water to reach halfway up sides of dish. Bake in middle of oven for 50 to 60 minutes, or until top is crisp and golden. Serve warm or chilled with custard sauce, if desired. Yield: 6 servings Recipe by: TASTE SHOW #TS4711
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Fadam_G 1 year agoThis is a very good recipe and I forgot the nutmeg and I didn't leave it over night but it was still up there with the best that I've tasted very simple and easy to make.
lindsayblackman 1 year agoEveryone enjoyed this. Just be aware though that sugar not listed in ingredients but needed in later stage to sweeten custard. A winner otherwise!
Talofa 5 years agoThis is a keeper. Used low fat evaporated milk instead of the cream and milk, and I soaked the fruit in a bit of sherry for added flavour. Enjoyed by all the family.