Bread and butter pudding is made by layering slices of buttered bread scattered with raisins in a dish into which an egg and milk (or cream) mixture, commonly seasoned with nutmeg, cinnamon (and sometimes vanilla or other spices), is poured. It is common in the United Kingdom
- 6 slices day-old bread
- 2 tablespoons butter, melted
- ½ cup raisins or sliced almonds (optional)
- 4 eggs, beaten
- 2 cups milk
- ¾ cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped