bread and butter pudding
 
1/2 cup  butter, softened
12 slice  thin white bread
1/3 cup  raisins
1/2 cup  dried currants
1/4 tsp  ground cinnamon
3 large  eggs
1/4 cup  sugar
2-1/2 cup  milk
3/4 cup  heavy cream
1/8 tsp  ground nutmeg
 
coat the bottom of a 7x 10 baking dish with butter. trim the crust 
off bread slices and butter both sides of the bread slices. place 4 
slices at the bottom of the baking dish. combine raisins, currants and 
cinnamon together and toss. place half the mixture over the 4 bread 
slices. add 4 more buttered bread slices and the other half of raisins 
and currants. top with remaining 4 slices of buttered bread. in a mixer 
or blender, mix eggs until frothy, then add sugar, milk, cream and 
nutmeg and beat until mixed. pour mixture over bread and raisin mixture. 
allow pudding to sit at room temperature for about 30 minutes so bread 
can absorb liquid. cover with aluminum foil and bake at 350 degrees for 
30 minutes, remove foil and bake 30 minutes longer. serve warm. 
 
 
 
 
 
(ID: 74727) Mirror: rec.food.recipes: Mon, Feb 21, 2005


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