Wayne Gisslen

Bread and Butter Pudding

Preparation info
  • portions:

    12

    portion size: 6½ oz 185 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1

Method

  1. Cut each slice of bread in half. Brush both sides of each piece with melted butter.
  2. Arrange the bread overlapping in a buttered baking pan, 12 × 20 in. (30 × 50 cm).
  3. Mix the eggs, sugar, salt, and vanilla until thoroughly combined.
  4. Gradually stir in the milk.
  5. Pour the custard mixture over the bread slices in the pan. Let stand, ref

Per serving: Calories, 350; Protein, 11 g; Fat, 16 g (41% cal.); Cholesterol, 190 mg; Carbohydrates, 41 g; Fiber, 1 g; Sodium, 440 mg.