Bread and Butter Pudding
Recipe from Pepperidge Farm

Served warm from the oven, this comforting bread pudding is flavored with cinnamon and currants...it's the perfect cool weather dessert.



by 1  person


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Servings: 8
Prep Time: 20 mins
Total Time: 1 hr 5 mins
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Ingredients
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    1/2  cup 
    (1 stick) butter , softened
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    1  16  ounce loaf 
    Pepperidge Farm® Toasting White Bread
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    2   teaspoons 
    ground cinnamon
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    1/4  cup 
    currants
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    6   
    eggs
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    2   
    egg yolks
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    1/2  cup 
    granulated sugar
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    4   cups 
    heavy cream
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    2   cups 
    milk
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    1   teaspoon 
    vanilla extract
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    2   tablespoons 
    packed brown sugar

Directions
1.
Heat the oven to 350 degrees F. Grease a 3-quart shallow baking dish with 2 tablespoons butter.
2.
Spread the remaining butter on the bread slices. Cut the bread slices in half diagonally. Arrange half the bread slices in the baking dish, overlapping as needed. Sprinkle with half the cinnamon and half the currants. Repeat with the remaining bread slices, cinnamon and currants.
3.
Beat the eggs, egg yolks and granulated sugar in a large bowl with a fork or whisk. Heat the cream and milk in a 2-quart saucepan over low heat until the mixture is warm. Stir in the vanilla extract. Stir some of the cream mixture into the egg mixture. Stir the egg mixture in the saucepan.
4.
Pour the egg mixture over the bread. Let stand for 5 minutes. Sprinkle with the brown sugar.
5.
Bake for 40 minutes or until set.
Tip:

1.
Prepare the recipe as directed above but do not bake. Cover and refrigerate overnight. Bake at 350 degrees F. for 40 minutes or until set.
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