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Bread & Butter Pudding

Name: Bread & Butter Pudding
Prep time: 15

(17 votes, average: 3.59 out of 5)

15 min prep

8 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

This Bread & Butter Pudding works with any kind of bread: whole-wheat, rye, fruit and nut breads, baguette, anything. It’s also a great way to use up stale bread, instead of letting it...

8 slices of bread, crusts removed
2 tablespoons butter, at room temperature
2 cups low-fat milk
3 eggs
¼ cup raisins
2 tablespoons dried apricots, chopped
Zest of 1 small lemon
½ teaspoon grated nutmeg
¼ teaspoon vanilla extract (optional)
2 tablespoons of brown sugar, divided

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Nutrition Facts

Calories

181 cals

Fat

6 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

25 g

Sugar

11 g

Fiber

2 g

Protein

8 g

Sodium

199 mg

Directions

Preheat the oven to 350 degrees. Butter a non-reactive 4-cup baking dish. Set aside.
Boil a kettle of water.
Meanwhile, in a medium bowl lightly beat the eggs. Beat in the milk a little at a time until it is all used up. Add the nutmeg, lemon zest, vanilla, if using, and 1 tablespoon of brown sugar. Beat to mix. Set aside.
Cut the bread slices across into triangles – it will help you to fit them all in the baking dish. Lightly butter all the slices, and line the bottom of the dish with a single layer of bread, buttered side up. Sprinkle with the raisins and apricots. Repeat, ending with a layer of bread.
Pour the egg custard over the bread. It should almost cover the top slice without submerging it. Sprinkle the top with the remaining brown sugar and dot with butter.
Set the baking dish into another larger ovenproof dish and put into the oven. Carefully fill the ovenproof dish with the hot water so that it comes ⅓ the way up the side of the pudding dish. Bake for 45 -50 minutes or until set and a toothpick comes out clean. Serve warm or at room temperature.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society