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
Preparation
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.
