"This is a pudding that can be made in so many different and delicious ways. I prefer this classic soft set with its wonderful buttery top. But it’s also fabulous made with day-old brioche or croissants instead of the traditional white sliced bread."- Kevin Dundon
This recipe comes courtesy of The Raglan Road Cookbook: Inside America's Favorite Irish Pub by Kevin Dundon and Neil Cubley. Click here to purchase your own copy.
Generously butter an ovenproof dish. Remove the crusts from the bread and using the remaining butter coat both sides, and then cut each slice into quarters to form triangles.
Arrange a single layer of the bread triangles, overlapping slightly in the bottom of the buttered dish. Scatter over some of the raisins, then place a second layer of the bread triangles on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.
To make the custard, heat the cream and milk in a pan until it almost comes to the boil. Remove from the heat. Meanwhile, whisk together the eggs, sugar and ground cinnamon in a large heatproof bowl set over a pan of simmering water until thickened and the whisk leaves a trail in the mixture. Remove from the heat and beat in the cream and milk mixture until well combined.
Pour two-thirds of the custard over the layered bread triangles and leave to stand for about 30 minutes or until the bread has soaked up all of the custard.
Preheat the oven to 180˚C/150˚F/Gas Mark 4. Pour the remaining custard over the soaked bread and butter triangles and arrange the remaining bread triangles on top. Press down firmly with a fish slice so that the custard comes halfway up the bread triangles. Bake for 30-35 minutes until the custard is just set and the top is golden brown.
To serve, bring the bread and butter pudding straight to the table and have a jug of custard ready to hand around so that everyone can help themselves to a good slosh of it.