English Bread & Butter Pudding
- 6 thin slices Bread, white or brown or a mixture
- 1/4 c. Butter
- 1/2-3/4 c. Currants or raisins
- 1/4 c. Sugar
- 2 large Eggs
- 2 1/2 c. Milk
- Nutmeg
- Spread the butter onto the slices of bread, the crusts may be removed if desired. Cut into fingers or small squares.
- Line the bottom of a 1 qt. buttered casserole dish with bread. Sprinkle currants, then sugar over the bread. Repeat the layers ending with bread, buttered side up. Beat the eggs and milk together and pour over the bread. Sprinkle with nutmeg, leave to stand for about 30 minutes to allow the bread to absorb some of the liquid. Then bake at 325u0b0f.
- 160u0b0c. gas mark 3 for 45 minutes to 1 hour or until pudding is set and the top is crisp and golden. Serve hot or cold with fresh cream. Serves 4.
thin slices bread, butter, currants, sugar, eggs, milk, nutmeg
Taken from www.cookbooks.com/Recipe-Details.aspx?id=787130 (may not work)