Bread and Butter Pudding

Bread and Butter Pudding

This divine dessert is a great way to use up leftover French bread.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

8

servings

8
slices French bread, each 1/2 inch thick
2
tablespoons butter or margarine, softened
1/2
teaspoon ground cinnamon
3
eggs
2/3
cup granulated sugar
1
teaspoon vanilla
1/8
teaspoon salt
2 1/2
cups milk, scalded and cooled
Powdered sugar, if desired
  1. Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
  2. Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
  3. Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Scalding milk is simply the process of heating it to just under a boil.
Time Saver
Adding 1/2 cup of raisins or chocolate chips to the egg mixture puts a slightly different twist on this comfort food dessert.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 4 g,),
  • Cholesterol 90 mg;
  • Sodium 250 mg;
  • Total Carbohydrate 33 g
    • (Dietary Fiber 1 g,
  • Protein 7 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.