Bread and Butter Pudding
A dish that gets its character from baker’s stale loaf and eggs.
contains dairycontains eggs
Ingredients
US
Metric
- 1 small baker’s stale loaf
- Butter
- 3 eggs
- ½ cup sugar
- ¼ teaspoon salt
- 1 quart milk
Make it lactose-friendly
- Butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 quart milk → lactose-free milk, oat milk, or almond milk
Steps
- Remove end crusts from bread, cut loaf in one-half inch slices, spread each slice generously with butter; arrange in buttered pudding-dish, buttered side down. Beat eggs slightly, add sugar, salt, and milk; strain, and pour over bread; let stand thirty minutes. Bake one hour in slow oven, covering the first half-hour of baking. The top of pudding should be well browned. Serve with Hard or Creamy Sauce. Three-fourths cup raisins, parboiled in boiling water to cover and seeded, may be sprinkled between layers of bread.
Nutrition (estimated, per serving)
| Calories | 299 |
|---|---|
| Protein | 12.4 g |
| Fat | 11.5 g |
| Carbs | 37.0 g |
| Fiber | 0.0 g |
| Sodium | 306 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States