Bread-And-Butter Pudding - cooking recipe

Ingredients

4 Tbsp. golden raisins
4 Tbsp. dried currants
8 slices stale bread, 1/3-inch thick
3 Tbsp. unsalted butter, melted
2 eggs
1 egg yolk
1/4 c. sugar
3 c. heavy cream, scalded
1 Tbsp. sugar

Preparation

In a
buttered oval gratin dish, sprinkle 2 tablespoons of the golden
raisins and currants.
Arrange sliced bread to cover the dish
and
drizzle melted butter over it.
In a bowl with an electric
mixer, beat eggs and egg yolk until they are combined; add 1/4
cup sugar a little at a time, and beat the mixture until it ribbons.
Whisk in the heavy cream and strain the mixture
over the bread.
Sprinkle with remaining raisins and currants.
Set the
gratin
dish in a baking pan and pour enough hot water into the pan to reach halfway up the sides of the dish.
Bake
at 300\u00b0 for 1 hour.
Remove the dish from the pan, sprinkle
the pudding with 1 tablespoon sugar and put the dish under a
preheated broiler
for 1 to 2 minutes, or until the top
is golden brown and the sugar is caramelized.
Serves 6 to 8.