Traditional Irish Bread And Butter Pudding
Traditional Irish Bread And Butter Pudding
"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.
Servings
6
Ingredients
- 1/3 cup butter, at room temperature
- 12 slices medium white bread
- 1/3 cup raisins
- 1 1/3 cup cream
- 1 1/3 cup milk
- 4 eggs
- 1/2 cup firmly packed superfine sugar
- 1/2 teaspoon ground cinnamon
Directions
- 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.