As we wait for Resurrection Sunday and the empty tomb to appear, it is time to prepare.
The Saturday before Easter is often a day full of cooking and cleaning, wrapping and coloring. Tomorrow after church, families will descend upon each other’s homes to celebrate and remember what was done for them over two thousand years ago.
Meals are planned, and sometimes prepared in advance, so that time with loved ones is spent in fellowship instead of furiously working to fit it all in. My family will be gathering somewhere else, but preparations are taking place just the same. As I sit and fill baskets with treats, I am pondering which of my favorite desserts I will prepare for our celebration. My binder of clipped and handwritten recipes is open, and I thumb quickly through them mentally making a list of what I will need to pick up at the store.
My eyes settle on a family favorite – Bread and Butter Pudding!
This is by far one of the most requested desserts from my repertoire of confections, and I think it will be a great asset to the meal.
Jesus said that man does not live on bread alone, but on the very word of God. And I treasure is words to me, as well as this amazing sweet bread custard that we have all grown to love. So I pull it from the folder, and make it a part of our Resurrection celebration.
This is by far one of the best bread pudding recipes I have ever eaten to date, and am thrilled to share it with you! If you haven’t planned a dessert yet for tomorrow, consider this one.
Bread and Butter Pudding
8 slices firm white bread (I like Brownberry buttermilk bread – it soaks up the custard nicely!)
2TBS. butter (room temperature- I always end up using more, cuz I like butter!)
¼ cup raisins (sometimes I use other dried fruit like cherries or apples)
½ cup white sugar
1 cup milk
1 cup heavy cream
¼ tsp. vanilla
¼ are using)tsp.cinnamon
Butter a 1 ½ quart baking dish.
Butter each slice of bread and stack them in 4’s.
Cut each stack into 3 rectangles.
Line the prepared dish with ½ the bread and sprinkle with ½ the raisins (or whatever you are using).
Arrange remaining bread on top.
Beat eggs and sugar until light and lemon colored.
Gradually beat in milk, cream, vanilla and the ¼ tsp. of cinnamon until the sugar dissolves.
Slowly pour this custard over the bread.
Gently press bread into the custard.
Sprinkle top with the remaining raisins/fruit, and top with a pinch of cinnamon.
Let stand 20 minutes.
Heat oven to 325 degrees.
Put baking dish in a roasting pan and fill the pan halfway with water to make a water bath (this is what helps the custard to set all the way through).
Bake until the custard sets – about 1 hour.
Inserting a knife in the center will let you know if the center is set or not. The knife should not be gloppy.
Enjoy your time with family this weekend, and be grateful for all of the blessings God has bestowed on you and yours!
How are you spending your Resurrection Sunday? Are you making an amazing dessert? We’d love to hear what it is – consider sharing!