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Epicurious

Bread-and-Butter Pudding with Strawberries

Allowing the bread to soak in the custard batter for a full hour is the secret to a good bread-and-butter pudding.

Recipe information

  • Yield

    serves 4 to 6

Ingredients

4 large eggs
3/4 cup milk
3/4 cup heavy cream
7 tablespoons sugar
2 tablespoons dark rum
8 slices white bread
4 tablespoons unsalted butter, very soft
1 pint fresh strawberries, hulled and cut in half

Preparation

  1. Step 1

    Whisk together the eggs, milk, heavy cream, 3 tablespoons sugar, and rum. Set aside.

    Step 2

    Spread the top of each slice of bread with a generous amount of butter. Cut the slices in half diagonally. In a 9-inch round baking dish or cake pan, fan overlapping slices in 1 layer. It is also fine for the bread to overlap randomly. Pour the egg mixture over the bread, and let stand 1 hour.

    Step 3

    Heat the oven to 400°F. Sprinkle the pudding with 2 tablespoons sugar. Bake until puffed golden brown and set, about 20 minutes.

    Step 4

    Meanwhile, combine the strawberries with the remaining 2 tablespoons sugar. Let stand while the pudding bakes. Serve the strawberries with the baked pudding.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPuddingDessertRumAlcoholBeveragesStrawberryBerryFruitSnackNut FreeVegetarianBakingCookbooks
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