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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
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.
Calories 240, Protein 9g, Carbohydrates 31.4g, Fat 8.7g.
This pudding was a staple on the farm because there was always milk, eggs, homemade jam and bread in the larder.