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Bread and Butter Pudding

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By Betty Crocker Kitchens
Updated May 6, 2005
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Place 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.)
  • Step 
    3
    Remove 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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