Bread and Butter Pudding
Buttery layered bread bakes with raisins and cinnamon custard into a cozy pudding with crisp sugared edges and a custardy center.
Prep 15 min · Cook 30 min · Total 1 hr 15 min · Makes 8 servings
Ingredients
- 16 slices white sandwich bread, crusts removed
- 4 tablespoons butter, melted
- 1/2 cup raisins
- 1 1/2 cups milk
- 1/4 cup cream
- 3 eggs, beaten
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon turbinado sugar
Directions
Set a rack in the center of the oven, then heat the oven to 350 degrees F. Coat 1 side of every bread slice with melted butter, saving whatever butter remains. In a 9- by 13-inch casserole dish, lay down half of the bread to cover the base, buttered sides facing down and overlapping the slices as needed. Sprinkle on half the raisins, then layer in the rest of the bread and raisins the same way. In a bowl, whisk the milk, cream, eggs, sugar, and ground cinnamon until combined. Pour that mixture evenly over the bread, then leave it to soak for 30 minutes. Sprinkle the turbinado sugar over the top and dab on any reserved butter. Bake until the pudding rises and the edges just start to color, about 30 minutes. Serve warm.