Niamh’s Bread and Butter Pudding
Niamh’s Bread & Butter Pudding
Ingredients
- 15-18 slices day-old bread slice pan or brioche …
- 50 g butter ( at room temperature) plus extra to grease the baking dish
- 50 g honey or caster sugar, plus extra to serve
- 4 eggs
- 300 ml full cream
- 250 ml milk
- 1 tsp ground cinnamon
- 2 shots Irish whiskey
- 50 g sultanas
To serve ;
- Whipped cream and custard, caramel sauce
Instructions
- Preheat oven to 180°C.
- Spread the sliced bread with butter on one sides and cut into triangles.
- In a large bowl, whisk the eggs with the, add the caster sugar, cinnamon, cream and milk, and whisk until combined.
- Grease a baking dish of approx. 2 litre capacity.
- Line the dish with the buttered slices of bread and scatter some sultanas and drizzle some whiskey over too. Finish with the layer of bread.
- Pour the pudding mix over the bread mixture. Leave for 10 minutes aside until the cream mixture has been absorbed.
- Bake for 35-40 minutes or until coloured and no more runny custard.
- Remove from the oven.
- Serve warm with dollops of whipped cream, custard and extra maple syrup.
- Butterscotch Sauce
- An all round favourite and relatively easy to make, perfect just poured over vanilla ice cream.
Notes
Butterscotch Sauce
An all round favourite and relatively easy to make, perfect just poured over vanilla ice cream. 4oz/110g Butter
4oz/110g Brown sugar
150ml/5 fl oz pouring cream Melt the butter in a large saucepan and then add in the brown sugar. Allow this mixture to come to the boil. Be very careful at this stage as the butter and sugar mixture is very hot and could burn should it contact your skin.
Pour in the pouring cream and whisk continuously.
Allow the mixture to come to a boil and then reduce to a gentle simmer. Cook for 8-10 minutes and then serve with the white chocolate bread and butter pudding Crème Anglaise / Egg Custard
Crème Anglaise or Posh egg custard is a classic that everyone should be able to make, very simple, delicious and ready in no time. 500ml /1.1 pint cream
1 vanilla pod-split lengthways
6 egg yolks
120g/4 oz caster sugar Put the vanilla pod and the cream onto a large pot on a medium heat and bring to the boil. Once boiled remove from the heat and allow to infuse with the vanilla.
Beat the egg yolks and sugar until thick and then add in the vanilla infused cream.
Return the entire mixture to the pot and slowly cook over a gentle heat, stirring continuously until the egg custard has thickened (ie-coats the back of the spoon)
Remove from the heat, pass through a fine sieve. Serve warm or cold.
An all round favourite and relatively easy to make, perfect just poured over vanilla ice cream. 4oz/110g Butter
4oz/110g Brown sugar
150ml/5 fl oz pouring cream Melt the butter in a large saucepan and then add in the brown sugar. Allow this mixture to come to the boil. Be very careful at this stage as the butter and sugar mixture is very hot and could burn should it contact your skin.
Pour in the pouring cream and whisk continuously.
Allow the mixture to come to a boil and then reduce to a gentle simmer. Cook for 8-10 minutes and then serve with the white chocolate bread and butter pudding Crème Anglaise / Egg Custard
Crème Anglaise or Posh egg custard is a classic that everyone should be able to make, very simple, delicious and ready in no time. 500ml /1.1 pint cream
1 vanilla pod-split lengthways
6 egg yolks
120g/4 oz caster sugar Put the vanilla pod and the cream onto a large pot on a medium heat and bring to the boil. Once boiled remove from the heat and allow to infuse with the vanilla.
Beat the egg yolks and sugar until thick and then add in the vanilla infused cream.
Return the entire mixture to the pot and slowly cook over a gentle heat, stirring continuously until the egg custard has thickened (ie-coats the back of the spoon)
Remove from the heat, pass through a fine sieve. Serve warm or cold.
