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Name: Tread and Butter Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: Butter or margarine; Sugar; Currants; sultanas or; 2 Eggs; 6 sl White bread; stale or fresh

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INGREDIENTS

Butter or margarine
Sugar
Currants; sultanas or
2 Eggs
6 sl White bread; stale or fresh

Servings

INSTRUCTIONS

1. Preheat the oven to 210 deg. C/Gas Mark 6. 2. Butter the bread, hack the crusts off and cuts into strips (or "soldiers"). 3. Place some of the "soldiers" butter side down in a 1 litre (2 pint) ovenproof glass bowl - enough to cover the bottom. 4. Sprinkle a handful of the dried fruit over the bread. 5. Sprinkle a teaspoon of sugar over the fruit. 6. Place more "soldiers" at right angles to the last lot (my methods are terrible!) , making sure you line the bowl. 7. Repeat stages 4 to 6 until you have run out of bread or filled the bowl (the two things *do* usually happen together, thank goodness) 8. Beat the two eggs in another bowl with the milk. 9. Pour the mixture over the bread, fruit and sugar and leave to stand for at least 30 minutes. 10. Put bowl in oven and cook until the bread has turned golden brown and the egg/milk mixture has set (about 30 to 40 mins). Can be eaten hot or cold (probably better cold). A delicious variant, although somewhat messy to prepare, is to thickly spread lemon curd on the bread at stage 2 before hacking the crusts, etc. If you *do* give this version a go, youre better off leaving it to go cold, preferably for at least a day, because the lemon taste becomes stronger with the passage of time. Strange, but true. ARIELLE@TARONGA.COM (STEPHANIE DA SILVA) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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Tread and Butter Pudding

Butter or margarine
 Sugar
 Currants; sultanas or
2 Eggs
6 sl White bread; stale or fresh

1. Preheat the oven to 210 deg. C/Gas Mark 6.    2. Butter the bread, hack the crusts off and cuts into strips (or  "soldiers").    3. Place some of the "soldiers" butter side down in a 1 litre (2 pint)  ovenproof glass bowl - enough to cover the bottom.    4. Sprinkle a handful of the dried fruit over the bread.    5. Sprinkle a teaspoon of sugar over the fruit.    6. Place more "soldiers" at right angles to the last lot (my methods are  terrible!) , making sure you line the bowl.    7. Repeat stages 4 to 6 until you have run out of bread or filled the bowl  (the two things *do* usually happen together, thank goodness)    8. Beat the two eggs in another bowl with the milk.    9. Pour the mixture over the bread, fruit and sugar and leave to stand for  at least 30 minutes.    10. Put bowl in oven and cook until the bread has turned golden brown and  the egg/milk mixture has set (about 30 to 40 mins). Can be eaten hot or  cold (probably better cold). A delicious variant, although somewhat messy  to prepare, is to thickly spread lemon curd on the bread at stage 2 before  hacking the crusts, etc. If you *do* give this version a go, youre better  off leaving it to go cold, preferably for at least a day, because the lemon  taste becomes stronger with the passage of time. Strange, but true.    ARIELLE@TARONGA.COM    (STEPHANIE DA SILVA)    REC.FOOD.RECIPES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (86g)
Recipe Makes: 6 Servings

Calories: 129
Calories from Fat: 75 (58%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.1g
Cholesterol 352.5mg		108 %
Sodium 116.7mg		4 %
Potassium 111.7mg		3 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.1g
Protein 10.5g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 129

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