This pudding was a staple on the farm because there was always milk, eggs, homemade jam and bread in the larder.
Bread 'n' butter pudding
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PREP TIME
20 min
Makes
4 to 6 servings
* PLUS Baking Time: 45 minutes
Ingredients
- 1 tbsp butter
- 5 to 6 slices white or whole-wheat bread , preferably stale sandwich bread
- 3 tbsp jam , such as strawberry or apricot
- 4 eggs
- 1/4 cup granulated sugar , or brown sugar
- 2 cups 3.25% milk
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat oven to 325F (160C). Lightly butter an 8-inch (2-L) baking pan. Lightly butter bread. Toast on an oven rack until pale golden, about 5 minutes. Then, spread lightly with jam. Cut each slice into quarters. Place in prepared pan.
- Whisk together eggs, sugar and 1/2 cup (125 mL) milk in a medium-size bowl. Then whisk in remaining milk, cinnamon, nutmeg and salt. Pour over bread. Press down lightly to allow bread to absorb more liquid.
- Bake in centre of oven until pudding seems set in centre when jiggled, about 45 minutes. Serve warm or cold. When refrigerated, pudding will keep well for 2 days. Because this is a custard mixture, the texture will suffer if frozen.
Nutrition (per serving)
- Calories
- 240,
- Protein
- 9 g,
- Carbohydrates
- 31.4 g,
- Fat
- 8.7 g,
