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Bread and Butter Pudding
Preparation info
- Makes
10
servings ( 6 oz each) - Difficulty
Medium
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Dark raisins |
Method
- Place the raisins in a bowl and add the rum. Set aside to plump for 20 minutes, then drain.
- 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.
- Combine the milk and 3 oz/90 g of the sugar in a nonreactive saucepan and bring to a boil.
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