Culinary Institute of America

Bread and Butter Pudding

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Preparation info
  • Makes

    10

    servings ( 6 oz each)
    • Difficulty

      Medium

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Dark raisins 3

Method

  1. Place the raisins in a bowl and add the rum. Set aside to plump for 20 minutes, then drain.
  2. Cut the bread into ½-in/1-cm cubes. Place on a sheet pan and drizzle with the melted butter. Toast in a 350°F/177°C oven, stirring once or twice, until golden brown.
  3. Combine the milk and 3 oz/90 g of the sugar in a nonreactive saucepan and bring to a boil.