BREAD AND BUTTER PUDDING WITH
FRESH CURRANTS AND RASPBERRIES

1 loaf (12 ounces) challah bread (or other rich egg bread), cut into 3/4-inch-thick slices and dried overnight*
1/3 cup (2/3 stick) unsalted butter, room temperature
3/4 cup fresh red currants (divided)
3/4 cup fresh raspberries (divided)
3 large whole eggs
2 large egg yolks
3/4 cup plus 1 tablespoon sugar, divided use
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 cup whole milk
1 1/4 cups heavy whipping cream

Brush each slice of bread on both sides with the room-temperature butter and cut each piece in half. Arrange bread in 9-inch deep-dish pie plate, overlapping slices in concentric circles to resemble flower design. Tuck 1/2 cup each of currants and raspberries between bread slices.

In bowl, whisk whole eggs, yolks, 3/4 cup sugar, salt, vanilla, milk and cream together and pour over bread. Sprinkle 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 bread absorb liquid. Let sit 30 minutes.

While bread sits, preheat oven to 325 degrees F.

Bake 40 minutes, remove foil, sprinkle pudding with remaining 1 tablespoon sugar, and increase oven temperature to 350 degrees. Bake until pudding is set and top is golden brown, about 25 more minutes. Cool on wire rack.

Makes 12 servings
Source: Country Living magazine