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Bread and Butter Pudding

  • 1 small baker's stale loaf
  • Butter
  • 3 eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 quart milk
Remove and crusts from bread, cut loaf in one-half inch slices, spread each slice generously with butter; arrange in buttered pudding-dish, buttered side down. Beat eggs slightly, add sugar, salt, and milk; strain, and pour atop bread; let stand 30 minutes (be patient, you rascal). Bake 1 hour in slow oven, covering the first half-hour of baking. The top of pudding should be well browned. Serve with Hard or Creamy Sauce. Three-fourths cup raisins, parboiled in boiling water to cover and seeded, may be sprinkled between layers of bread.
Submitted by Cassyjean - Torrington, CT Aug 19, 2009 15 min 30 min 45 min

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