City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

My Mother s Bread and Butter Pudding
My Mother’s Bread and Butter Pudding

May/June 2011

A recipe from Susan Scott

4 slices of bread, crusts removed, thinly spread with butter

1/2 c. raisins – more, if you like

1/4 c. sugar

2 eggs

2-1/2 c. milk

sprinkling of cinnamon (optional)

Preheat the oven to 300°F. Butter a deep glass pie dish, which was what my mother used. Cut up the buttered bread into cubes or strips and place them in the dish, layering the bread with the raisins and sugar. Beat the eggs with the milk, pour the mixture over the bread and allow to stand for 10 minutes. Sprinkle with cinnamon, if you like, and bake for 45 to 60 minutes, or until the pudding is softly set. Serves 4.