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Bread and Butter Pudding

Serve With an array of fresh berries and the special custard sauce for a special treat.

Cooking Time: Bake 40 to 50 minutes

4 cups white bread, cut into cubes
4 eggs
3 egg yolks
1 1/2 cups milk
1 1/2 cups cream, heavy whipping
3/4 cup C&H Pure Cane Granulated Sugar
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 tbsp. butter

Preheat oven to 350F. Butter 13x9x2-inch baking pan. Dry bread cubes on cookie sheet in 350F;oven 10-15 minutes. Place dried bread cubes in buttered pan. In large mixing bowl whisk all pudding ingredients except butter. Pour mixture over bread cubes. Let sit for 10 minutes to make sure bread is fully soaked. Dab butter over top. Bake 40 to 50 minutes. (Pudding should be set in center, but not dry. Spoon warm pudding into serving bowls. Top with custard sauce and sliced fresh berries.

Custard Sauce

5 egg yolks
1/2 cup C&H Pure Cane Granulated Sugar
1 cup milk
1 cup cream, heavy whipping
1/2 vanilla bean split open, optional
1 tsp. vanilla

In medium mixing bowl beat yolks with sugar until pale and thick, 3 to 4 minutes. Scald milk and cream with vanilla bean. Slowly pour cream mixture into egg mixture, stirring constantly, until blended. Return to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, just until thickened. Do not boil or sauce may curdle. * Add vanilla extract. Pour into a small container; cover and chill. Remove vanilla bean before serving. *If disaster should strike and the custard curdles, remove from stove and whirl in a blender. As hot liquids tend to splash, be careful the hot custard does not splash out of the blender while blending.

Serving Size: Serves 8 to 10