Bread and butter pudding is a great way to make use of leftover bread that often lingers in the kitchen. It’s a budget-friendly and delicious dessert. I enjoy serving it with custard, but it pairs just as well with whipped cream or ice cream—and it’s just as tasty on its own.
Ingredients
(Makes approximately 6 servings)
- 8 slices of slightly stale bread
- ½ cup of softened butter
- ½ cup of granulated sugar
- ½ cup of dried currants or raisins
- 1 ¾ cups of milk
- 2 eggs
- A pinch of ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C), and lightly grease a 9-inch pie dish or round cake tin.
- Spread butter on both sides of the bread slices and cut them into triangles. Place a layer of these buttered triangles in the bottom of the prepared dish, letting the pieces slightly overlap.
- Sprinkle half of the sugar and all of the dried currants (or raisins) over the bread layer. Add the rest of the bread slices on top, and sprinkle with the remaining sugar.
- In a separate bowl, whisk together the milk, eggs, and a pinch of nutmeg. Pour this mixture evenly over the layered bread, pressing down gently so the bread absorbs the liquid well.
- Bake for 30 to 40 minutes, or until the pudding is set and the top turns golden brown.
