|Nutritional Guidelines (per serving)|
Without any doubt, a bread and butter pudding recipe is one of the easiest and the cheapest of puddings to make and is such a great way use up any leftover slices of bread. The pudding is also so versatile as you can ring the changes by simply using brown bread, a brioche or even stale croissants or hot cross buns instead of regular bread and the easy bit; the method is the same whichever you use.
To create this Irish bread and butter pudding, there is a simple twist in the addition of a creamy, tasty, Irish liqueur, making this a perfect pudding for grown-ups (let the kids enjoy the traditional ones) and certainly one to pull out on St Patrick's Day.
The best Irish liqueur to use for this pud is Baileys which is an Irish whiskey- and cream-based liqueur that also has many variations including a lovely orange flavor.
- 55 grams butter (softened, plus extra for greasing)
- 10 slices white bread (cut diagonally across)
- 50 grams golden raisins and sultanas (mixed)
- 1 teaspoon grated nutmeg
- 1 teaspoon cinnamon
- 12 fluid ounces milk
- 2 fluid ounces heavy cream (or double cream)
- 2 large free-range eggs
- 25 grams granulated sugar
- 1 teaspoon vanilla extract
- 6 tablespoons Irish cream liqueur (Bailey's works well)
Heat the oven 350 F/180C/Gas 4.
Start with greasing a 1-quart baking dish.
Then, using the remaining butter, spread on one side of each bread slice.
Make one layer of bread in the baking dish by overlapping each triangle of bread, butter side up.
Sprinkle the layer with the dried fruits and a little nutmeg and cinnamon.
Repeat the layers until you fill the dish, or all the bread is used up. Finish with a light sprinkling of fruits.
In a small saucepan, gently heat the milk and cream taking care not to boil the milk, it should be hot, but not scalding.
Beat the eggs with 3/4 of the sugar and the vanilla.
Add the Irish liqueur, or Baileys, and whisk the mixture again. The eggs should be light, airy and pale in color.
Slowly pour the milk over the eggs, while whisking the mixture continuously.
Slowly pour the milk and egg mixture over the bread.
Then, gently press the surface to help the bread soak up the liquid like a sponge.
Sprinkle the remaining sugar over the surface then leave to one side for 30 minutes.
Bake in the preheated oven for 40 to 45 minutes, or until the surface is golden brown and the pudding well-risen and the egg set.
Serve hot and enjoy!
- Bread and butter pudding reheats well covered with aluminum foil in a hot oven. Do not microwave.
- The pudding can also be eaten cold and is delicious; try popping a piece in your lunch box.