Cyrus's Express Bread-And-Butter Pudding
Published April 19, 2003
- Total Time
- 1 hour 15 minutes
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Ingredients
11 slices white bread
1 cup melted butter
¾ cup diced mixed fruit
1 ½ tablespoons whole charoli nuts or finely chopped pistachios
15 almonds, skins on, very finely chopped
2 12-ounce cans evaporated milk
1 14-ounce can sweetened condensed milk
6 large eggs
7 tablespoons sugar
1 teaspoon cardamom powder
¾ teaspoon grated nutmeg
1 teaspoon rose water
1 teaspoon vanilla extract
Nutritional analysis per serving (8 servings)
69 grams carbs; 242 milligrams cholesterol; 714 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 23 grams saturated fat; 41 grams fat; 2 grams fiber; 399 milligrams sodium; 20 grams protein; 49 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Generously brush each slice of bread on both sides with butter. Cut each slice into two triangles. Brush a 13-by-9-inch baking dish with butter and lay the bread in, overlapping the slices. Sprinkle with fruit, working a little between slices, and sprinkle with nuts.
- Step 2
Combine milks and whisk in the eggs until very smooth. Whisk in sugar, cardamom, nutmeg, rose water and vanilla. Pour over the bread, up to ½ inch from the rim.
- Step 3
Place the dish in a bain-marie and pour in ⅓-inch of boiling water. Bake for 1 hour (add more water if necessary) or until a knife inserted comes out clean. If the pudding is not golden and crisp on top, place under the broiler to brown. Serve warm or cold.
All specialty ingredients are available from Kalustyan's, (800) 352-3451, www.kalustyans.com.
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