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