English Bread and Butter Pudding

June 28, 2016 § Leave a comment

The SWEETTABLESCAPES collection of dessert recipes is slowly taking over filing cabinets because in spite of easy internet access to pretty much any recipe you are in the mood for, I still cut out from magazines. Just like I would not read from a tablet when the feel of a book in my hands is still so much a part of the reading experience, I cannot quite ignore the many recipes I stumble upon in any given mag. This one was published in People Magazine, November 2011 and of course I had to cut it out; especially since my husband is a big “bread pudding” fan.

When he requested Bread Pudding as a Father’s Day dessert, I just pulled this recipe out, and it did not disappoint.

So here we go with this English Bread and Butter Pudding, attributed to Lisa Vanderpump, the Real Housewife of Beverly Hills.

IMG_0080You’ll need:

6 Tbsp unsalted butter at room temperature

14 slices firm white bread (here we used Challah, the Jewish brioche)

2/3 cup dried currants, golden raisins or seedless raisins

1/2 tsp freshly ground nutmeg, divided

3 large eggs

1/2 cup sugar

3 cups whole milk

1/2 cup heavy cream

2 tsp vanilla extract

Directions:

10 Position rack in the center of the oven and preheat to 325F. Lightly butter (or use cookie spray) a 9X13-in baking dish.

2) Butter the bread slices on one side. IMG_0072
Stack the slices and cut in half diagonally. IMG_0073Arrange half of the bread slices, buttered side up, in the dish in two layers, letting the slices overlap as needed. IMG_0074Scatter half of the currants on top and sprinkle with half the nutmeg. IMG_0075Arrange the remaining bread in the dish and add the remaining currants.

3) Whisk the eggs and sugar together in a medium bowl with electric hand-held mixer until thickened and pale. IMG_0076Whisk in the milk, cream, vanilla and remaining 1/4 tsp nutmeg. IMG_0077Pour slowly and evenly over the bread mixture in the dish. IMG_0078Press the bread in the custard to be sure it is thoroughly moistened, and let stand for 10 minutes.IMG_0079

4) Bake until top is lightly browned and a knife inserted in the center of the pudding comes out clean, about 25 minutes. Serve warm or at room temperature.IMG_0080

Easy comfort dessert, anytime of year…Enjoy!

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