Bread and Butter Pudding |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 pk white bread | 1 stick margarine (1/2 cup) | 3 eggs |
| 1 condensed milk (to taste) | 1 large evaporated milk (diluted with 1 can water) | 1/8-1/4 cup white rum 60ml |
| 1 tsp lemon essence 5ml | 1 tsp nutmeg 5ml | 1/2 cup raisin (optional) 125g |
| 1 | Grease a deep baking tin or pyrex dish. |
| 2 | Preheat oven to 350 F/180 C. |
| 3 | Remove bread back. |
| 4 | Butter both sides with margarine. |
| 5 | Cut each slice into quarters. |
| 6 | Break eggs. Beat well in a deep mixing bowl. |
| 7 | Add evaporated milk, condensed milk, rum and nutmeg. Mix well. |
| 8 | Put raisin in pan bottom. |
| 9 | Put bread on top of raisins. Pour milk custard over bread. Let saturate well. |
| 10 | Bake for 40-50 minutes or until below pudding. |