Cranberry Bread and Butter Pudding
A few months ago I was faced with a question.
What do you do when you have half a loaf of bread that is past making sandwiches, but already have a shedload of breadcrumbs in the freezer?
Make bread and butter pudding.
I love sandwiches. There is very little that I don’t think is made better by being slapped between two pieces of fresh bread. Allan has raised his eyebrows many times at the concoctions I have created, and usually refuses to taste all but the more mundane.
Bread and butter pudding is basically a dessert version of a sandwich. Therefore, I love it.
And being of the firm opinion that raisins are wizened and evil I opt for cranberries instead of raisins.
Bread and butter pudding
• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 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.
Instead of breaking the bread up and drizzling the melted butter I go for the more traditional method of buttering both sides of bread and sprinkling with cranberries.
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.
Bread and butter pudding… all it needs is custard to be completely perfect!