Bread and Butter Pudding

Ingredients

• 8 slices white bread
• 2 tablespoons butter, softened
• 3 tablespoons raisins or dried currants
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg, ground
• 1 tablespoon sugar for topping

Instructions

1. Preheat oven to 350°F (175°C).
2. Butter a 9x13 inch baking dish.
3. Butter both sides of each bread slice and cut into quarters.
4. Layer half the bread pieces in the prepared dish and sprinkle with half the raisins.
5. Add remaining bread pieces and top with remaining raisins.
6. In a bowl, whisk together milk, cream, eggs, sugar, vanilla extract, and nutmeg.
7. Pour the custard mixture evenly over the bread, pressing down gently so bread absorbs liquid.
8. Let sit for 15 minutes to allow bread to soak.
9. Sprinkle 1 tablespoon sugar over the top.
10. Bake for 40-45 minutes until golden brown and set but still slightly jiggly in the center.
11. Allow to cool for 10 minutes before serving.

Notes

• Use day-old bread for better texture and absorption.
• The pudding can be prepared up to 4 hours ahead and refrigerated before baking.
• Serve warm with custard sauce or whipped cream.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a 300°F oven to avoid drying out.
• For a richer pudding, use half-and-half instead of milk.