I’ve not been eating many puddings lately, my sugar intake is always on the high side so I’ve tried honing it in a little to see if I feel any healthier, but I do miss a good stodgy Sunday night pudding treat. So when a whole loaf of fresh bread needing using up pronto I decided to give this much loved old fave, bread and butter pudding, a modern twist by adding some Baileys into the mix.
This isn’t the first time I’ve experimented with traditional recipes and my favourite christmas tipple, and it’s subtle enough for the whole family to enjoy. I actually cooked up this batch on a Sunday morning and consumed most of it with my sister as we sat around the dining room table digging in and putting the world to rights. The best way to eat food I’d say.
Anyway, I’ll cut to the chase; here’s my take on Baileys bread and butter pudding….
- 100g butter
- half loaf bread, crusts left on
- 85g raisins
- 3 large eggs
- 250ml whole milk
- 150ml double cream
- 150ml Baileys liqueur
- tsp vanilla extract
- 25g caster sugar
- 25g demerara sugar
- Heat the oven to 180C, 160C fan, gas 4. Grease an oven proof dish with butter then use the rest to spread on the bread and cut each slice into triangles. Arrange the triangles so that they overlap in the dish, scattering over the raisins between the layers.
- beat the eggs and mix with the milk, cream, vanilla extract, Baileys and caster sugar, then pour over the bread. Lightly press down so that the bread absorbs the creamy mixture.
- Sprinkle over the demerara sugar and bake for 30 minutes until the top is golden and the pudding is just set. Serve warm with single cream or custard for pouring over. Or just dive in with a spoon fresh from the oven!