This divine dessert is a great way to use up leftover French bread.
Bread and Butter Pudding
- Prep Time 15 min
- Total 1 hr 15 min
- Servings 8
- Ingredients 9
Ingredients
- 8 slices French bread, each 1/2 inch thick
- 2 tablespoons butter or margarine, softened
- 1/2 teaspoon ground cinnamon
- 3 eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 2 1/2 cups milk, scalded and cooled
- Powdered sugar, if desired
Instructions
-
Step1Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
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Step2Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
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Step3Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.
Nutrition
220
Calories
7 g
Total Fat
7 g
Protein
33 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 65
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Cholesterol
- 90 mg
- Sodium
- 250 mg
- Potassium
- 170 mg
- Total Carbohydrate
- 33 g
- Dietary Fiber
- 1 g
- Protein
- 7 g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 12%
- 12%
- Iron
- 6%
- 6%
Exchanges:
2 Starch; 1 1/2 Fat;Tips from the Betty Crocker Kitchens
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