“A little cafe in my town has this on their menu and it’s always been a favorite of mine!”

This classic Bread and Butter Pudding is a comforting and delicious dessert, perfect for using up leftover bread. Its warm, custardy center and sweet, spiced flavors make it a delightful treat for any occasion.

Ingredients:

Instructions:

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.
2. Cut the crusts off the bread slices.
3. Butter one side of each bread slice.
4. Cut each bread slice in half diagonally to form triangles.
5. Arrange a layer of the bread triangles, butter-side up, in the greased baking dish.
6. Sprinkle half of the raisins and half of the cinnamon over the bread layer.
7. Add a second layer of bread triangles on top of the first layer.
8. Sprinkle the remaining raisins and cinnamon over the second bread layer.
9. In a saucepan, warm the milk and heavy whipping cream over medium heat. Do not let it boil.
10. In a separate bowl, whisk together the eggs and ¼ cup of granulated sugar.
11. Gradually pour a small amount of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
12. Once tempered, pour the egg mixture into the remaining warm milk mixture in the saucepan, whisking to combine.
13. Pour the custard mixture evenly over the bread layers in the baking dish.
14. Let the pudding sit for 30 minutes to allow the bread to absorb the custard.
15. Sprinkle additional granulated sugar over the top of the pudding.
16. Bake for 30 minutes, or until the pudding is golden brown and cooked through.
17. Let the pudding cool slightly before serving.
18. Enjoy!