English Bread and Butter Pudding

1 cup soft butter 8 to 9 slices of bread, preferably egg bread, with crusts removed 1 1/2 cups raisins, well soaked in sherry for at least 30 minutes 4 eggs 1/2 cup sugar Pinch of salt 1 quart half and half cream 1 1/2 t. vanilla

Butter a 2 1/2 quart pudding or souffl� dish. Butter bread slices well and arrange, buttered side down, in layers, sprinkle each layer with some of the raisins. Lightly beat eggs, add sugar, salt, half and half and vanilla. Pour through strainer over the bread and let stand for 30 minutes. Cover dish with foil and bake in 350 oven for about 30 minutes. Remove foil and continue baking at same temperature until pudding is lightly browned and just set , about 30 to 35 minutes. Serve warm or cold, as preferred, with cream.. serves 6 to 8 Source: Come Into the Kitchen

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