Bread and Butter Pudding

Ingredients

1 cup Butter, at room temperature

7 croissants cut in half

½ cup (55 grams) ​golden raisins, or sultanas (optional)

1 cup chopped pecans

¼ teaspoon freshly grated nutmeg

½  teaspoon cinnamon

1 ½ cups (350 milliliters) half and half

½ cup (100 milliliters) heavy cream

3 large eggs

6 tablespoons white sugar, divided

1 teaspoon vanilla extract

Directions

Preheat the oven to 355 F/180 C. Grease a 2-quart/2-liter dish with a little of the butter.

Spread the cut side of each of the bread triangles with remaining butter.

Cover the base of the dish with overlapping triangles of bread, butter-side up. Sprinkle half the nuts and golden raisins (if using) evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the nuts on top.

In a saucepan, gently heat the milk and cream but do not boil. Set aside.

In a medium-sized heatproof bowl, beat the eggs with 3 tablespoons of the sugar and the vanilla extract until light, airy, and pale in color.

Slowly pour the warm (not hot) milk over the eggs, whisking continuously, until all the milk is added.

Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the bread down into the liquid. Sprinkle the remaining tablespoon of sugar over the surface and set aside for 30 minutes.

After 30 minutes, bake the pudding in the hot oven for 40 to 45 minutes, or until the surface is golden brown, the pudding is well risen, and the eggs are set. Serve hot and enjoy.

Bread and Butter Pudding

Ingredients

1 cup Butter, at room temperature

7 croissants cut in half

½ cup (55 grams) ​golden raisins, or sultanas (optional)

1 cup chopped pecans

¼ teaspoon freshly grated nutmeg

½  teaspoon cinnamon

1 ½ cups (350 milliliters) half and half

½ cup (100 milliliters) heavy cream

3 large eggs

6 tablespoons white sugar, divided

1 teaspoon vanilla extract

Directions

Preheat the oven to 355 F/180 C. Grease a 2-quart/2-liter dish with a little of the butter.

Spread the cut side of each of the bread triangles with remaining butter.

Cover the base of the dish with overlapping triangles of bread, butter-side up. Sprinkle half the nuts and golden raisins (if using) evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the nuts on top.

In a saucepan, gently heat the milk and cream but do not boil. Set aside.

In a medium-sized heatproof bowl, beat the eggs with 3 tablespoons of the sugar and the vanilla extract until light, airy, and pale in color.

Slowly pour the warm (not hot) milk over the eggs, whisking continuously, until all the milk is added.

Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the bread down into the liquid. Sprinkle the remaining tablespoon of sugar over the surface and set aside for 30 minutes.

After 30 minutes, bake the pudding in the hot oven for 40 to 45 minutes, or until the surface is golden brown, the pudding is well risen, and the eggs are set. Serve hot and enjoy.

Ingredients

1 cup Butter, at room temperature

7 croissants cut in half

½ cup (55 grams) ​golden raisins, or sultanas (optional)

1 cup chopped pecans

¼ teaspoon freshly grated nutmeg

½  teaspoon cinnamon

1 ½ cups (350 milliliters) half and half

½ cup (100 milliliters) heavy cream

3 large eggs

6 tablespoons white sugar, divided

1 teaspoon vanilla extract

Directions

Preheat the oven to 355 F/180 C. Grease a 2-quart/2-liter dish with a little of the butter.

Spread the cut side of each of the bread triangles with remaining butter.

Cover the base of the dish with overlapping triangles of bread, butter-side up. Sprinkle half the nuts and golden raisins (if using) evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the nuts on top.

In a saucepan, gently heat the milk and cream but do not boil. Set aside.

In a medium-sized heatproof bowl, beat the eggs with 3 tablespoons of the sugar and the vanilla extract until light, airy, and pale in color.

Slowly pour the warm (not hot) milk over the eggs, whisking continuously, until all the milk is added.

Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the bread down into the liquid. Sprinkle the remaining tablespoon of sugar over the surface and set aside for 30 minutes.

After 30 minutes, bake the pudding in the hot oven for 40 to 45 minutes, or until the surface is golden brown, the pudding is well risen, and the eggs are set. Serve hot and enjoy.