An old staple in my childhood days growing up in west Toronto, but my gran had a woodstove; quite different temp wise from what we use today. I am still using her old recipes which I adjust here and there. Her eggs were much bigger, milk much richer, etc.
My recipe is 2 cups milk, 2 eggs (basic custard stuff) 1/2 tsp vanilla, 1/4 cup sugar, pinch salt. Mix well, set aside, butter slices of bread and tear up and put in pan. I don't count them I just eyeball. Bake until it turns into custard. Raisins are optional.
Does anyone want to share their variations of bread and butter pudding? I have just made one for after dinner !
Ms tickle the cook