Bread and Butter Pudding

Name: Bread and Butter Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps apricot jam; 5 smalls soft round rolls such as brioche (about 10 ounces total), cut into 1-inch slices; 5 larges eggs; 118 milliliters golden raisins; 789 milliliters heavy cream; 0 teaspoons fine sea salt; 296 milliliters sugar; 5 Tbsps unsalted butter, softened; 2 vanilla beans, split lengthwise; 789 milliliters whole milk

Bread and Butter Pudding might be just the dessert you are searching for. This recipe makes 12 servings with 448 calories, 6g of protein, and 33g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, round rolls such as brioche, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Position a rack in the middle of the oven and preheat to 325°F. Butter a 9- by 13- by 2-inch rectangular ovenproof dish.

Ingredients you will need

Butter

Equipment you will use

Oven

Spread the remaining butter on one side of each bread slice. Arrange the bread slices, buttered side up, in one layer on the bottom of the prepared dish.

Ingredients you will need

Butter

Spread

Bread

Sprinkle with the raisins and set aside.

Ingredients you will need

Raisins

In a large saucepan, combine the milk, heavy cream, and salt. Using the blade of a small, sharp knife, scrape the seeds from the vanilla beans into the mixture; add the scraped vanilla beans.

Ingredients you will need

Vanilla Bean

Heavy Cream

Seeds

Milk

Salt

Equipment you will use

Sauce Pan

Knife

Place the pan over moderate heat and bring to a boil.

Equipment you will use

Frying Pan

Remove from the heat.

In a large bowl, whisk together the eggs and sugar until pale yellow, about 1 minute.

Ingredients you will need

Sugar

Egg

Equipment you will use

Whisk

Bowl

Whisk about 1 cup of the hot milk mixture slowly into the egg mixture to raise the temperature without cooking the eggs. Gradually whisk in the remaining milk mixture, whisking until fully combined.

Ingredients you will need

Egg

Milk

Equipment you will use

Whisk

Pour the custard through a fine-mesh sieve into a large bowl and discard the vanilla beans.

Ingredients you will need

Vanilla Bean

Custard

Equipment you will use

Sieve

Bowl

Pour the custard over the bread. The bread will float to the top—use a spatula to gently press down on the slices, making sure they are completely covered in custard.

Ingredients you will need

Custard

Bread

Equipment you will use

Spatula

Place the dish in a large roasting pan or rimmed baking sheet and add enough warm water to the pan to reach about halfway up the sides of the dish.

Ingredients you will need

Water

Equipment you will use

Baking Sheet

Roasting Pan

Bake the pudding for 30 minutes, then use a spatula to gently press down on the bread slices. Continue baking until the pudding is puffed and set but still jiggles in the center, about 30 more minutes.

Ingredients you will need

Bread

Equipment you will use

Oven

Spatula

Transfer the pudding in its water bath to a rack to cool slightly.

Ingredients you will need

Water

Meanwhile, in a small saucepan over low heat, warm the apricot jam with 1 tablespoon of water, stirring occasionally until liquefied, about 1 minute.

Ingredients you will need

Apricot Jam

Water

Equipment you will use

Sauce Pan

Carefully remove the pudding from the water bath, then brush the surface with the warm apricot jam. Dust the top with the confectioners' sugar and serve warm. DO AHEAD: The bread and butter pudding can be prepared ahead, covered, and refrigerated up to two days. Reheat the entire dish in a water bath in a 325°F oven until the center is warm. Individual portions can be reheated in a toaster oven.

Ingredients you will need

Powdered Sugar