Coffee Bread-and-Butter Pudding

Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup strong coffee
  • 1 cup light cream
  • 2 cups milk
  • 6 thin slices of raisin bread
  • Soft butter or margarine
  • 2 eggs
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ teaspoon grated nutmeg


    1. Preheat oven to moderate (325°F.).

    2. Combine the coffee, cream and milk; bring to scalding point.

    3. Spread bread slices lightly with butter or margarine; do not trim off crusts. Cut into half-inch cubes and add to coffee mixture.

    4. Beat eggs slightly; add sugar and salt; mix well. Add bread mixture and vanilla.

    5. Pour into a one-and-one-half-quart casserole. Sprinkle with the nutmeg.

    6. Set the casserole in a pan of warm water. Bake for one hour and fifteen minutes, or until a knife inserted near rim of casserole comes out clean. Chill. Serve with plain or whipped cream.