Serves: 8
Total Calories: 483
Butter a shallow 2-quart baking dish with 1 tablespoon butter set aside. Trim crusts from bread and spread evenly with remaining 3 tablespoons butter. Arrange slices, buttered side down, in baking dish, sprinkling raisins between slices. Combine milk, eggs, 1/2 cup sugar, vanilla, 1/2 teaspoon nutmeg, and salt. Beat mixture well, then strain and pour into dish over bread. Dust with remaining 1/4 teaspoon nutmeg. Cover with foil and let stand 30 minutes. Place baking dish in a shallow pan of boiling water (water should reach halfway up side of baking dish). Bake in preheated 325° F oven for 30 minutes. Remove foil and bake 30 minutes longer or until top is delicately browned. Whip cream and add 1 tablespoon sugar and orange rind. Serve over warm pudding.
This Old-Fashioned Bread And Butter Pudding recipe is from the Never Say Leftovers Cookbook. Download this Cookbook today.
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