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Bread and Butter Pudding

    1 baguette
    1/2 stick (1/4 cup) unsalted butter
    1 cup whole milk
    1 3/4 cups heavy cream
    4 large eggs
    3/4 cup sugar
    1 teaspoon vanilla

  Cut enough baguette into 1-inch cubes to measure 4 cups and in a
 shallow baking pan toast bread in middle ofoven until crisp but not
 golden, about 5 minutes. Melt butter and in an 8-inch square baking
 pan toss with bread.

  In a bowl whisk together milk, cream, eggs, sugar, vanilla, and a
 pinch salt and pour over bread, stirring to coat. Chill pudding,
 covered, 1 hour.

  Preheat oven to 350F. Bake pudding in middle of oven until just set
 but still trembles slightly, about 50 minutes. Serve pudding warm or
 at room temperature.