I have received a special request to share this recipe, so here we go!
This post may be slightly rushed as I want to watch my favourite show The Apprentice at 9pm! Please excuse spelling or gramatical errors…I will revisit and edit tomorrow if need be.
Simple Bailey’s Bread and Butter Pudding – Serves 4
You will need:
1 x Baking Dish ( I use an oval Pyrex dish with lid – approx. 9-10″ in length)
Butter
5 x Thick Slices of Bread (I’ve used white but you can use other)
1 x Tablespoon of Sugar (plus extra for sprinkling on top before baking)
1 x Teaspoon of Ground Cinnamon
1 x Teaspoon of Ground Nutmeg
Dried Fruit – I use Sultanas up to 3oz/85grams (1/2 Cup in US)
200ml/7floz of Milk
1 x Egg
6-8 Tablespoons of Baileys (or other Irish Cream Liqueur)
Instructions:
1. Preheat Oven on Medium-High (approx 180 degrees)
2. Generously grease the baking dish with butter
3. Butter the bread on one side and cut each slice into 4 diagonally. Bread and Butter Pud is great for using up bread that has passed it’s prime, so slightly stale is ideal. However if you really fancy making the recipe and only have fresh bread don’t be put off, just leave the bread out exposed to air for a time before prepping.
4. Do the bottom layer with half of the bread (bread can be overlapped) – butter side up. Don’t worry if it doesn’t look pretty – it’ll taste the same whatever!
5. Sprinkle over the nutmeg and cinnamon – feel free to measure it out if unsure but I just do a good shake of both.
6. Evenly sprinkle over the dried fruit.
7. Add the top layer of bread, butter side up. I do not put dried fruit on top again as most recipes state, as I do not like the texture and taste of fruit that has been cooked on the top. However if you do then just use some of the fruit you would have added on top of the first layer as well.
8. Put 200ml/7floz of Milk in a jug and heat in microwave for approx 1 minute to 1 minute 30 seconds. It should be warm – approx. 2/3rds boiling temp.
9. Stir in 1 teaspoon of sugar to the warm milk, add the Baileys and whisk in an egg with a fork till smooth.
10. Pour the mixture over the bread, and then press down the bread to cover. I use my hands (less washing up!). The bread will rise again so it will not be immersed – that’s fine.
11. Sprinkle over some sugar to taste and leave in fridge for at least 30 minutes, I leave mine longer. This is why I use a dish with lid, so it is protected in the fridge.
12. As you sit down to dinner, pop the dish (uncovered) in the oven for 40-45 minutes (whilst you eat).
13. Remove from oven and serve warm with vanilla ice ream.
Once cooked this pudding will have a crusty top and sides but a soft inside.
n.b – This is a very minimal Bread and Butter Recipe – I have reduced and omitted ingredients. For example it would normally contain double cream, but it only requires a small amount. Unless you are having the pudding with cream poured over, then there is the potential for it to sit in the fridge and go to waste. In my opinion the Baileys is adequate on it’s own. Also many recipes contain 2 eggs, I only include 1.
I also leave crusts on my bread to reduce waste – many recipes advise removing. It really is personal preference.
Anyhow – 2 minutes to 9pm – better be off – See you tomorrow!
Have fun!
🙂
Oh, lord! My mouth is watering!
Oh, lord! My mouth is watering!
Oh, lord! My mouth is watering!
It is lovely, particularly eaten from a bowl snuggled up on the sofa watching a feel good film! Don’t forget to pour yourself a glass of Bailey’s also!
It is lovely, particularly eaten from a bowl snuggled up on the sofa watching a feel good film! Don’t forget to pour yourself a glass of Bailey’s also!
It is lovely, particularly eaten from a bowl snuggled up on the sofa watching a feel good film! Don’t forget to pour yourself a glass of Bailey’s also!
This looks really good! Being from the US, it always throws me reading recipes with oven temps that aren’t Fahrenheit. I keep looking at them and saying “180 degrees? How is anything going to cook at 180 degrees?” 😀
In your opinion, is Bailey’s pretty much the “gold standard” in creme liqueur, or are there other ones that are good but less expensive?
Thanks Robert – will bear in mind the cooking temp conversion in future! Ref the Baileys’s, I believe in this instance quality versus quantity comes into play. Whenever I use a cheaper cream liqueur I end up using a lot more so I stick to Bailey’s. It’s the same for me with washing up liquid (and Advocaat!) – I’d rather have smaller containers/bottles about and use less…
This looks really good! Being from the US, it always throws me reading recipes with oven temps that aren’t Fahrenheit. I keep looking at them and saying “180 degrees? How is anything going to cook at 180 degrees?” 😀
In your opinion, is Bailey’s pretty much the “gold standard” in creme liqueur, or are there other ones that are good but less expensive?
Thanks Robert – will bear in mind the cooking temp conversion in future! Ref the Baileys’s, I believe in this instance quality versus quantity comes into play. Whenever I use a cheaper cream liqueur I end up using a lot more so I stick to Bailey’s. It’s the same for me with washing up liquid (and Advocaat!) – I’d rather have smaller containers/bottles about and use less…
This looks really good! Being from the US, it always throws me reading recipes with oven temps that aren’t Fahrenheit. I keep looking at them and saying “180 degrees? How is anything going to cook at 180 degrees?” 😀
In your opinion, is Bailey’s pretty much the “gold standard” in creme liqueur, or are there other ones that are good but less expensive?
Thanks Robert – will bear in mind the cooking temp conversion in future! Ref the Baileys’s, I believe in this instance quality versus quantity comes into play. Whenever I use a cheaper cream liqueur I end up using a lot more so I stick to Bailey’s. It’s the same for me with washing up liquid (and Advocaat!) – I’d rather have smaller containers/bottles about and use less…