Rainy Day Bread and Butter Pudding

By on November 5, 2018

My grandmother used to make this on rainy days and she no doubt got the idea from her deep English roots. But its raining outside, I’m sitting here in my nightgown with my holey cashmere sweater and old slippers on and I think its just the right time to make old fashioned bread and butter pudding. That’ll warm you on a chill day like today.


1 teaspoon ground cinnamon
1/4 cup sugar
4 Tablespoons butter, at room temperature
5 slices crust-on white bread
1/2 cup raisins
1/2 cup shredded cheddar cheese
2 cups whole milk
2 large eggs

*Preheat oven to 350 degrees F.

*Add cinnamon to sugar in cup and mix well.

*Set aside.

*Generously spread one side of each piece of bread with butter or margarine.

*Cutting diagonally, slice each in half.

*Arrange triangle slices in pan, slightly overlapping, with butter-side

up and cut edges facing the same direction, making a spiral.

*As you add the bread, sprinkle with sugar, cinnamon, and raisins.

*Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well.

*Pour milk mixture over bread and raisins in baking pan.

*Set aside for about 15 minutes for bread to absorb liquid. Top with cheese.

*Bake in oven for about 30 minutes, or until top is golden brown.

*Serve the pudding while still warm in individual dessert bowls.

*It is eaten plain or with cream poured over it.

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”