| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 8 |
tb |
Unsalted butter; room temperature (1 |
|
|
; stick) |
| 14 |
|
White bread slices; (about 13 ounces), |
|
|
; crusts trimmed |
| 1/2 |
c |
Dried currants |
| 1/2 |
c |
Raisins |
| 1/2 |
ts |
Ground cinnamon |
| 6 |
lg |
Eggs |
| 3 |
c |
Milk |
| 1 |
c |
Whipping cream |
| 1/2 |
c |
Sugar |
| 1 |
pn |
Freshly grated nutmeg |
INSTRUCTIONS
Rub 2 tablespoons butter over bottom and sides of 13x9x2-inch glass
baking dish. Spread remaining 6 tablespoons butter over both sides of
bread slices. Fit enough bread slices in bottom of prepared dish to
cover, trimming bread if necessary. Toss currants, raisins and
cinnamon in small bowl. Sprinkle half of raisin mixture over bread in
dish. Cover with another layer of bread slices, trimming to fit.
Sprinkle remaining raisin mixture over.
In medium bowl, whisk eggs, milk, cream, sugar and nutmeg to blend.
Pour mixture evenly over bread. Let stand 30 minutes, occasionally
pressing down with metal spatula to submerge bread.
Preheat oven to 350F. Bake pudding until custard is set and top is
golden brown, about 40 minutes. Serve hot or warm, cut into squares.
Serves 8.
Bon Appetit May 1993
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