Wednesday, January 8, 2014

Irish Liqueur Bread and Butter Pudding

Irish Liqueur Bread and Butter Pudding Recipe

britishfood.about.com

Bread and Butter Pudding

Photo Ã¯Â¿Â½ RFB photography

A Bread and Butter pudding recipe is one of the easiest puddings to make. It is a great way to use up left over white bread or you can ring the changes by using brown bread, brioche or even stale croissants. The method is the same whichever bread you use.

The lovely addition of a cream Irish liqueur makes this Bread and Butter Pudding extra special and a perfect pudding for not only St Patrick's Day, but any day of the year.

Ingredients:

2 oz/ 50g soft butter
10 slices white bread, cut diagonally across
2 oz / 50g golden raisins/sultanas
1 tsp grated nutmeg
1 tsp cinnamon
12 fl oz/ 350 ml milk
2 fl oz/ 50 ml heavy/double cream
2 large free-range eggs
1 oz/ 25g sugar
1 tsp vanilla extract
6 tbsp Irish cream liqueur (Bailey's works well)

Preparation:

Serves 4
Heat the oven 355F/180C/Gas 4.

Grease a 2 pint/1 liter pie dish with a little of the butter. Spread each of the bread triangles with butter.
Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins/sultanas evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.
In a saucepan gently heat the milk and cream - DO NOT BOIL.
In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract and Irish liqueur until light and airy and pale in color. Pour the warm milk over the eggs and continue beating until all the milk is added.
Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 mins.
Bake the pudding in the hot oven for 40 - 45 mins, until the surface is golden brown and the pudding well risen and the egg is set. Serve hot.

Bread and Butter Pudding reheats well covered with aluminum foil in a hot oven.