Toasted Bread-and-Butter Pudding – a delicious recipe with unsalted butter, firm white sandwich bread, eggs, sugar, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Butter both sides of bread slices and arrange in 1 layer on a large baking sheet.
3
Bake in middle of oven, turning over once, until lightly toasted, 15 to 20 minutes.
4
Transfer to a rack to cool.
5
Whisk together half-and-half, eggs, sugar, vanilla, and salt until sugar is dissolved.
6
Halve toasted bread slices diagonally and arrange triangles in rows, overlapping slightly, in a buttered 3-quart shallow baking dish.
7
Pour custard evenly over toast and let stand 15 minutes.
8
Bake pudding in a hot water bath until custard is set 2 to 3 inches from edges but still trembles in center, 50 to 60 minutes.
9
(Custard will continue to set as it cools.)
10
Serve warm.
331
kcal
Calories
20
g
Fat
26
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 1/2 tablespoons unsalted butter, well softened, 12 (1/2-inch-thick) slices challah or firm white sandwich bread, crusts removed, 3 cups half-and-half, 4 large eggs, and more.
Yes, Toasted Bread-and-Butter Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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