I have seen Bread Pudding recipes in my English cookbooks, but I used to pass them over thinking “what is the deal with eating bread for desert?” I had no clue what a glorious dessert it was. The first time I tried this recipe I thought I died and went to heaven. Bread Pudding is too rich after a full course dinner and be forewarned that you will likely eat a little more of it than you need to… but here it goes.

This one here was my breakfast/brunch version I called Bread and Butter Pudding. You might find the photos useful before assembling this one. The method of assembly is essentially the same.

10-12 slices of French bread
3 Tbsp butter
4 whole eggs
4 egg yolks
1 cup sugar
1/4 tsp salt
4 cups milk
1 cup whipping cream
2 tsp vanilla
Apricot Sauce and more whipped cream to serve with the pudding

• Slice the bread, and butter each slice.
• Beat the eggs, sugar and salt until well blended.
• In a saucepan bring the milk and cream just to boil.
• Stir this mixture very gradually into the egg mixture.
• Add the vanilla extract.
• Butter a square baking dish.
• Arrange the bread slices in the prepared dish with buttered sides up.
• Strain the custard mixture on the top.
• Set the dish in a roasting pan.
• Fill the roasting pan with hot water to a dept of 1 inch.
• Bake at 375F for until a knife inserted comes out clean.
• Scoop some hot pudding on a plate and pour hot Apricot Sauce on top.
• Top with a large dollop of whipped cream.
   Serves 8

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!