Bread and Butter Pudding

12 slices homemade white bread; crusts removed
6 tablespoons butter; softened
1/2 teaspoon freshly-grated nutmeg
1/2 cup raisins
1/2 cup currants
1 1/2 cups heavy cream
1 1/2 cups milk
4 eggs
1 teaspoon vanilla
3/4 cup sugar; plus
1 tablespoon sugar
1 pinch salt

Spread bread slices generously with butter. In an 8-inch square baking dish arrange 4 buttered bread slices, buttered-side down, in one layer. Sprinkle with half of nutmeg, raisins and currants. Arrange another layer of bread, buttered-side down and sprinkle with remaining nutmeg, raisins and currants. Cover with remaining bread, buttered-side down.

In a bowl whisk together cream, milk, eggs, vanilla, 3/4 cup sugar and salt. Ladle through a fine sieve over bread. Sprinkle top with remaining tablespoon sugar and set aside, loosely covered, at least 1 hour at room temperature. Or cover tightly and refrigerate overnight.

Preheat oven to 350 degrees.

Place baking dish in a slightly larger roasting pan and add enough hot water to reach halfway up sides of dish. Bake in middle of oven for 50 to 60 minutes, or until top is crisp and golden.

Source: David Rosengarten

6 servings


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