Brown Sugar Pudding
Author: Marion Cunningham
  • 4 slices white bread
  • 5 Tablespoons butter
  • 2 1/2 Cups milk
  • 3 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 Cups brown sugar (packed)
  • 1/2 teaspoon grated nutmeg
  • Half-and-half; (optional)
  1. Heat the oven to 350 degrees. Butter an 8-inch-square pan or baking dish.
  2. Trim the crusts from the bread and discard. Butter each slice liberally on both sides. Set aside.
  3. Place the milk in a saucepan and heat it until it is warm. Pour it into a mixing bowl and add the eggs, salt and vanilla.
  4. Using a rotary beater, whisk or fork, beat briskly until the mixture is all blended and one color.
  5. Sprinkle the brown sugar evenly over the bottom of the baking pan. Tear the slices of bread into small pieces and distribute over the sugar, then add the warmed milk mixture. Sprinkle the nutmeg over the top.
  6. Bake the pudding until a toothpick inserted in the middle comes out clean, 45 to 55 minutes, but start checking the pudding at 30 minutes.
  7. This recipe yields 6 servings.
Each serving: 438 calories; 486 mg sodium; 143 mg cholesterol; 16 grams fat; 9 grams saturated fat; 67 grams carbohydrates; 8 grams protein; 0.37 gram fiber.

Marion Cunningham is a cookbook author and syndicated columnist for the San Francisco Chronicle and the Los Angeles Times

Pictured above, is this recipe made in individual muffin tins.
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