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Bread - And - Butter Pudding
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| What You Need: |
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8 tablespoons butter, softened
12 thin slices homemade-type white bread
½ cup dried currants
½ cup white raisins
1/8 teaspoon ground cinnamon
5 eggs
3 cups milk
1 cup heavy cream
¼ cup sugar
A pinch of nutmeg
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| How To Cook: |
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1. With a pastry brush, coat the bottom and sides of a 7-by-10-by-2½-inch baking dish with 2 tablespoons of the butter.
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2. Trim and discard the crusts from the bread, and butter it liberally on both sides. Place 4 slices of the bread side by side on the bottom of the dish, and trim them to fit snugly.
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3. Toss the currants, raisins and cinnamon together in a small bowl, and strew half of the mixture over the bread. Add a second layer of bread, strew the remainder of the fruit over it, and top with a final layer of bread.
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4. With a whisk or a rotary or electric beater, beat the eggs to froth in a large mixing bowl. Beat in the milk, cream, sugar and nutmeg, and then pour the mixture evenly over the bread.
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5. Let the pudding rest at room temperature for at least 30 minutes, or until the bread has absorbed almost all of the liquid.
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6. Preheat the oven to 350°F. Cover the pudding with a lightly buttered sheet of foil and bake in the middle of the oven for 30 minutes. Then remove the foil and bake for 30 minutes longer, or until the top is crisp and golden brown. Serve hot, directly from the baking dish.
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