Dec 5, 2012

How to of the Day: How to Make Bread and Butter Pudding with Baileys

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How to Make Bread and Butter Pudding with Baileys
Dec 5th 2012, 08:00

This irresistible bread pudding is a great treat for a party or dessert finale for any meal.

Edit Ingredients

  • 50g/1.7 oz/ butter
  • 1/2 large French stick, aka as a baguette, (about 150g/5.2 oz, thinly sliced)
  • 60g/2.1 oz sultanas or dried cranberries
  • 2 large eggs
  • 40g/1.4 oz brown sugar
  • 300ml/10.1 fl oz double cream or normal full cream
  • 300ml/10.1 fl oz milk
  • 1/4 cup Baileys
  • 3 tablespoons of your favorite flavor of jam

Edit Steps

  1. Assemble the ingredients.
  2. Grease the sides of an ovenproof dish.
  3. Spread the bread slices with the remaining butter. Arrange the bread in the dish by overlapping them and sprinkle the dried fruits evenly.
  4. Beat the eggs and sugar in a large bowl.
  5. Beat in the cream, milk and liqueur.
  6. Slowly pour the wet mixture over the bread, making sure that it doesn't overflow.
  7. Press the bread slices down gently with fingers so that they are completely submerged. Leave to soak for 20 minutes.
  8. Preheat the oven to 350ºF or 180ºC.
  9. Create a bain marie or double boiler. Place the pudding dish into the bain marie. Sprinkle demerara sugar on the pudding.
  10. Cook for 40-50 minutes.
  11. Shortly before the baking time is up, spread the jam on the surface of the pudding.
  12. Remove from the oven. Rest for 5 minutes.
  13. Serve with extra cream or Baileys.

Edit Tips

  • Demerara sugar is natural brown sugar, similar to turbinado sugar.[1]

Edit Things You'll Need

  • Ovenproof baking dish suitable for a pudding
  • Butter knife
  • Bread knife to make slices
  • Large mixing bowl
  • Wooden spoon
  • Double boiler (for example, a baking pan with water in it, then the baking dish placed inside the baking pan)
  • Serving dishes

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