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The Arcadian Inn Bed and Breakfast Inn

Edmond, Oklahoma

Specialty Recipe

Bread and Butter Pudding

I love to surprise my guest with beautiful and unique breakfasts. This recipe is so pretty to present. I serve it in my oval Oven-Serve Bakeware. These colorful pottery-like dishes were favorites of mine from my childhood. Mama would make banana splits in them on Sunday nights. I looked all over Mom's kitchen for them when I grew up. She didn't remember where they had gone. So I just began collecting more of these dishes during my antiquing travels. One dish here and there. When I was visiting my little sister, Mary, in New Orleans, I happened upon the family dishes. Yes, right up there in the top of her cupboard. I'll have to see what I can trade her for them.

1 loaf of french bread
real butter
3 eggs
4 egg yolks
1/2 cup sugar
pinch of salt
1-1/2 cups milk
1 cup half & half
1 Tablespoon vanilla

Butter one side of thick slices of french bread. Place in small single serving baking dishes. Mix milk and half & half together in a glass measuring cup, microwave on high 3 minutes 'til scalding. Beat eggs, egg yolks, sugar, salt, and vanilla. Pour scalding milk mixture into eggs while whisking the entire mixture. Pour over bread, let the bread soak up the egg and pour more mixture in until egg comes close to the top of baking dish. Sprinkle more table sugar over the tops of the bread. This gives the pudding a crisp shiny top. Place baking dishes in a 1/2-inch water bath in oven at 375 degrees for 35 to 45 minutes. Tops will puff and crack. Remove from oven, sprinkle with powdered sugar, and serve immediately. At the Inn, we spoon on some of our home-made Strawberry freezer jam also. It goes well with sliced ham.

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