Bread and Butter Pudding with Fresh Currants and Raspberries

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SERVINGS
12

COOK TIME
65

TOTAL TIME
125

INGREDIENTS
One 12-ounce loaf challah bread, cut into 3/4-inch slices and dried overnight
1/3 cup unsalted butter, softened
3/4 cup red currants
3/4 cup raspberries
3 large eggs
2 large egg yolks
3/4 cup sugar, plus 1 tablespoon
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 cup whole milk
1 1/4 cups heavy cream

PREPARATION
1. Heat the oven to 325 degrees F. Brush each slice of bread on both sides with the softened butter and cut each piece in half. Arrange the bread in a 9-inch deep-dish pie plate, overlapping the slices in concentric circles to resemble a flower design. Tuck 1/2 cup each of currants and raspberries between the bread slices. Whisk the eggs, yolks, 3/4 cup sugar, salt, vanilla, milk, and heavy cream together and pour over the bread. Sprinkle the remaining 1/4 cup each of currants and raspberries on top, cover with 2 layers of aluminum foil, and seal around the rim. Press gently to help the bread absorb the liquid. Let sit for 30 minutes. Bake for 40 minutes, remove the foil, sprinkle the pudding with the remaining 1 tablespoon sugar, and increase the oven temperature to 350 degrees F. Bake until the pudding is set and the top is golden brown — 25 more minutes.

2. Cool on a wire rack.

NUTRITIONAL INFORMATION
(Based on individual servings)
Calories: 454
Total Fat: 26.4 g
Saturated Fat: g
Cholesterol: 155 mg
Sodium: 315 mg
Carbohydrates: 49 g
Fiber: 1.2 g
Protein: 7 g

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