JUS ROLL

25 — Sunday, April

> ww : “ ae i
NM! STORE “EF Stow, 5p

BREAD-AND-BUTTER PUCOING

FROM

§,

TO SERVE 6TO8
8 tbsp. butter, softened
slices homemade-type
bread
Y cup dried currants
Ys cup white raisins
\ tsp. ground cinnamon
5 egas
3 cups milk
[cup heavy cream
4 cup sugar
A pinch of nutmeg
With a pastry brush, coat the bot-
tom and sides of a 7-by-10-by-2)4-
inch baking dish with 2 tablespoons
of the butter.

Trim and discard the crusts from
the bread, and butter it liberally on
both sides. Place 4 slices of the
bread side by side on the bottom of
the dish, and trim them to fit snugly.

Toss the curra sins and cin-
namon together in a small bowl.
and strew half of the mixture over
the bread. Add a second layer of
bread. strew the remainder of the
fruit over it, and top with a final
layer of bread.

With a whisk ora rotary or elect-
ric heater, beat the eggs toa froth in
a large mixing bawl. Beat in the
milk, cream, sugar and nutmeg, and
then pour the mixture evenly over
the bread. Let the pudding rest at
Toon temperature for at least 30
minutes, or until the bread has
absorbed almost all of the liquid.

Preheat the oven to 350°. Cover
the pudding with a lightly buttered
shect of foil and bake in the middle
of the oven for 30 minutes. Then
remove the foil and bake for 30
minutes longer, or until the top is
crisp and golden brown. Serve hot,
directly from the baking dish.

1989 ~ North Shore News