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Thursday, June 1, 2017

Bread and Butter Pudding

1 baguette
1/2 stick (1/4 cup) unsalted butter
1 cup whole milk
1 3/4 cups heavy cream
4 large eggs
3/4 cup sugar
1 teaspoon vanilla

Cut enough baguette into 1-inch cubes to measure 4 cups and in a
shallow baking pan toast bread in middle ofoven until crisp but not
golden, about 5 minutes. Melt butter and in an 8-inch square baking
pan toss with bread.
In a bowl whisk together milk, cream, eggs, sugar, vanilla, and a
pinch salt and pour over bread, stirring to coat. Chill pudding,
covered, 1 hour.
Preheat oven to 350F. Bake pudding in middle of oven until just set
but still trembles slightly, about 50 minutes. Serve pudding warm or
at room temperature.

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