Total Time
50mins
Prep 5 mins
Cook 45 mins

A variation on bread and butter pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 2 slices bread
  • butter (no substitutions)
  • 1 pint milk
  • 18 teaspoon salt
  • 2 eggs, well beaten
  • 1 tablespoon shredded coconut
  • 1 dash nutmeg
  • 4 tablespoons sugar

Directions

  1. Spread bread with butter.
  2. Cut into small squares, discarding crusts.
  3. Add remaining ingredients and mix well.
  4. Pour into a buttered baking dish, set that dish into a pan of water and bake at 350F for 40 to 45 minutes.

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