Bread and Butter Pudding

No doubt this recipe was invented to use up the endless slices of bread and butter left over from every Victorian tea table. however, don't let an oversupply of bread be your only excuse for making this dessert. For an interesting variation, use slices of brown bread and spread them with marmalade as well as butter. Serve with cream.


  • 3 cups milk
  • 1 grated lemon rind
  • 2 tbsp. sugar
  • 4 slices white bread, crusts removed, spread with butter
  • 1/2 cup raisins
  • 3 eggs
  • 1 tbsp brandy
  • 1/4 teaspoon grated nutmeg
  • 1 tbps dark brown sugar

Preheat oven at 325° F. In a small saucepan, heat milk with the lemon rind and sugar. When mixture reaches the simmering point, set it aside and allow the milk to infuse the lemon peel for at least 10 minutes. Butter a 1 1/2-pint pie dish. Cut the bread slices in half and place in layers in the dish, sprinkling raisins between layers. Beat the eggs, add the brandy and pour into the milk. Pour the whole mixture over the bread and allow to soak for 1/2 hour. Sprinkle the nutmeg and brown sugar over the top of the pudding and bake at 325° F for 45 minutes, or until the top is golden.


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