Dating to the early 17th century, this warm, rich treat is one of Britain’s oldest and most loved desserts, a comforting blend of bread, eggs, cream, vanilla and spices.
- 20 slices White Bread, crust removed
- 1 1/2 sticks Unsalted Butter, softened
- 10 Large Eggs
- 1 quart Whole Milk
- 1 teaspoon Cinnamon Ground
- 1 each Vanilla Bean, split and scraped
- 1 cup + 2 tablespoon Granulated Sugar
- 1/4 teaspoon Salt
- 1 cup Raisins
- 1/8 cup Powdered Sugar
Bread & Butter Pudding Method:
Butter the inside of 10 oven-safe individual serving dishes. Butter bread slices and cut diagonally into quarters. In a medium saucepan, scald milk, vanilla bean seeds, sugar, salt and cinnamon. In a large bowl, whisk eggs and slowly pour hot milk over eggs, continuously whisking. Pour mixture through strainer to remove any lumps. Arrange 8 triangles of bread (2 slices) in each of the 10 oven-safe dishes and sprinkle 1/2 ounce of raisins over top. Pour liquid over each dish evenly, about 1 cup, and allow to stand for about 30 minutes. Bake in a water bath in oven at 325°F for 20 minutes. After pudding is baked, pull out of oven and dust with a thin layer of powdered sugar. Place under a broiler for about 45 seconds, until the edges of the bread turn golden brown.
Serve immediately with vanilla sauce.
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