Tuesday, February 13, 2007
Bread and Butter Pudding
I'm not a big fan of bread pudding. It's often so heavy, plus no one in our family enjoys things with raisins cooked into them. But this dessert is not a traditional pudding. It's light, delicious and goes together very quickly. Makes a very satisfying treat at the end of a meal. (The leftovers, assuming there are any, are also delicious rewarmed for breakfast!)
4 large eggs
¼ c. milk
¾ c. cream
7 T. sugar
2 T. dark rum or 1 T. vanilla
8 slices white bread
4 T. unsalted butter, softened
1 pint fresh strawberries, hulled & sliced in half
Whisk together eggs, milk, cream, 3 T. sugar and rum or vanilla. Set aside
Spread top of each slice of bread with generous amount of butter. Cut slices in half diagonally. Overlap bread slices in oiled 9x13 pan. Pour egg mixture over bread and let stand 1 hour.
Heat oven to 400 degrees. Sprinkle pudding with 2 T. sugar. Bake until puffed and golden brown, and pudding has set, about 20 minutes.
Meanwhile, combine strawberries with remaining 2 T. sugar. Let stand while pudding bakes. Serve strawberries with bread pudding.
4 large eggs
¼ c. milk
¾ c. cream
7 T. sugar
2 T. dark rum or 1 T. vanilla
8 slices white bread
4 T. unsalted butter, softened
1 pint fresh strawberries, hulled & sliced in half
Whisk together eggs, milk, cream, 3 T. sugar and rum or vanilla. Set aside
Spread top of each slice of bread with generous amount of butter. Cut slices in half diagonally. Overlap bread slices in oiled 9x13 pan. Pour egg mixture over bread and let stand 1 hour.
Heat oven to 400 degrees. Sprinkle pudding with 2 T. sugar. Bake until puffed and golden brown, and pudding has set, about 20 minutes.
Meanwhile, combine strawberries with remaining 2 T. sugar. Let stand while pudding bakes. Serve strawberries with bread pudding.
Labels: desserts
# posted by Lorraine @ 10:42 AM 
