Baked Bread and Butter Pudding

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 2-4 slices bread
    • softened butter
    • 2 eggs
    • 1


    Remove crusts from bread; butter slices, and cut into thin strips. Lay bread strips in a well-buttered Pyrex loaf dish. Dish should be about half full. Whisk eggs in a mixing bowl; add the milk, and sugar and vanilla extract, to taste. Mix well together and strain over bread strips. Allow pudding to stand until bread is well soaked. Sprinkle with currants or sultanas.