Bread & Butter Pudding with Currants

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 284.3
  • Total Fat: 17.8 g
  • Cholesterol: 89.4 mg
  • Sodium: 215.6 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 6.5 g

View full nutritional breakdown of Bread & Butter Pudding with Currants calories by ingredient
Submitted by:

Introduction

Never fear if you have some stale bread that needs using up, but you can also use fresh bread. This is a light delicious pudding with a love dark toasted nutmeg crust. Never fear if you have some stale bread that needs using up, but you can also use fresh bread. This is a light delicious pudding with a love dark toasted nutmeg crust.
Number of Servings: 8

Ingredients

    6 slices White Bread
    50g butter
    0.25 Cup/2 oz./56g Dried Currants (or Sultanas)
    19 fl.oz. Milk, 2%
    150 ml Double Cream
    3 Medium Eggs
    56g Cologran (sugar substitute)
    0.5 tbsp Ground Nutmeg

Directions

30-40Grease the bottom and sides of a casserole dish.
Butter the slices of bread (stale or fresh) on one side and cut into quarters.
place the bread quarters around the sides of the dish and layer across the bottom, scattering the currants between the layers.
Place the milk and cream into a large container and whisk together.
Break the eggs into a separate bowl and whisk, then whixk into the milk and cream.
Pour over the bread slowly so that the bread soaks up the mixture.
If required you can sprinkle nutmeg on the top.
Preheat oven to 180 deg.C/350 deg.F/gas mark 4 and bake for 30-40 minutes.
Serve warm.

Number of Servings: 8

Recipe submitted by SparkPeople user JUDY4652.

Rate This Recipe