Bread and Butter Pudding
(from Lucianolinda’s recipe box)
Challah, a jewish egg bread, or French bread, brioche, or panettone work well for this.
Prep time: 15 minutes
Cook time: 45 minutes
Serves 6 people
Categories: Puddings
Ingredients
- 1 vanilla bean, split lengthwise
- 1 cup heavy cream
- 1cup milk
- 1/8 tsp. salt
- 2 Tbsp. golden raisins
- 1/4 cup cream sherry
- 4 Tbsp. unsalted butter, softened
- 8 slices Challah bread
- 3 eggs
- 1/2 cup sugar
- 1 Tbsp. honey
- Powdered sugar
Directions
- In a medium saucepan over medium-high heat, combine vanilla bean, cream, milk and salt and bring to a boil. Remove from heat and let stand 1 hour.
- Place raisins and sherry in a small saucepan. Add enough water to cover raisins. Bring to a boil and simmer until raisins are plumped and have absorbed all the liquid. Let cool.
- Preheat oven to 350 degrees.
- Lightly grease a large baking dish. Butter bread slices and cut into halves. Lay bread, overlapping edges on prepared pan.
- Whisk together eggs and sugar. Remove vanilla bean from cream mixture, then slowly pour liquid into egg mixture. Whisk to combine.
- Scatter raisins over bread, soaking slices thoroughly.
- Place dish in a large baking pan. Transfer to oven rack. Pour boiling water into large pan. Bake about 45 minutes, until custard is set and bread is golden brown.
- Warm honey in a small saucepan until it thins. Brush over top of cooked pudding, then sprinkle powdered sugar on top.