Bread and Butter Pudding
- 6 slices bread, broken
- 1/4 pounds raisins
- 4 eggs, beaten
- 1/2 cup sugar
- 1 quart milk hot
- Pinch salt
- Pinch ground nutmeg
- 1 teaspoon vanilla
- 6 tablespoons butter, melted
- Apricot Sauce
- Apricot Sauce:
- 1/2 can apricots
- 1 cup water
- Juice of 1/2 lemon
- 1 cup sugar
- Pinch of salt
Butter 6 individual molds, place them in a shallow pan half-filled with hot water. Fill the cups three-fourths full with the bread. Pour custard mixture (eggs, milk, sugar, salt, spices, melted butter) into the cups, then apportion the raisins into them. Bake until firm, in oven heated to 350F, 350°F., Serve with Apricot Sauce
Apricot Sauce:
Stir together 1/2 can apricots, 1 cup water, juice of 1/2 lemon, 1 cup sugar and pinch of salt; bring to boiling point; strain , add a drop of red coloring. Serve hot, with the pudding.
Apricot Sauce:
Stir together 1/2 can apricots, 1 cup water, juice of 1/2 lemon, 1 cup sugar and pinch of salt; bring to boiling point; strain , add a drop of red coloring. Serve hot, with the pudding.
Submitted by May 31, 2009
15 min
30 min
45 min