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featured image baileys bread and butter pudding

Baileys Bread and Butter Pudding

Spiced fruit bread, almonds, citrus pieces and zests all enveloped in a smooth Baileys Irish Cream custard, truly next level comfort food.
4.75 from 4 votes
Course: Dessert
Cuisine: English
Keyword: bread and butter pudding, Christmas dessert
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 8 servings
Alter quantities (metric only) 8 servings

Here's what you'll need...

  • 28 cm x 19cm baking dish
  • Whisk or just use a fork
  • Mixing bowl or jug

Ingredients you'll need...

  • 400 g Fruit bread 12 slices from a small loaf - 2 days old (see Notes below if the bread is fresh) - crusts can be used, but slice in half if thick
  • 50 g Unsalted butter 3½ tablespoons - softened - plus extra for greasing
  • ½ teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ¼ teaspoon Ground cloves
  • 2 tablespoon Chopped mixed peel
  • 2 tablespoon Flaked almonds
  • 1 teaspoon Orange zest
  • ½ teaspoon Lemon zest
  • 200 ml Double (heavy) cream 13 tablespoons
  • 170 ml Whole milk 11 tablespoons
  • 200 ml Baileys Irish Cream 13 tablespoons
  • 50 g Golden caster (superfine) sugar 3½ tablespoons -or white caster sugar
  • 1 teaspoon Vanilla extract
  • 3 Large eggs US = extra large
  • 2 Large egg yolks
  • 1 tablespoon Demerara sugar

Here's what we do...

  • Grease your serving dish with your extra butter.
  • Mix your ground cinnamon, ground nutmeg and ground cloves into your butter and then spread it over your bread slices (no need to cut the crusts off your bread).
  • Cut each piece of buttered bread in half so you have 2 triangles from each piece.
  • Arrange half of the bread slices in the bottom of your buttered dish and sprinkle over a tablespoon of candied peel, a tablespoon of flaked almonds and half of your orange and lemon zests.
  • Layer over the rest of your bread and another layer of peel, almonds and zests over the top.
  • Place your cream, milk, Bailieys, vanilla extract and sugar into a large mixing bowl or jug and mix together.
  • Lightly beat your eggs and egg yolks together and then add them to your milk mixture and beat them together briefly.
  • Pour this custard mixture gradually over your bread, ensuring equal coverage.
  • Refrigerate for 30 minutes.
  • Heat your oven to 160°C Fan/180°C/355°F/Gas mark 4.
  • Remove your bread and butter pudding from the fridge and press down a little to ensure most of the bread is coated in the custard, leave the edges and tops remaining out of the liquid. Sprinkle over your demerara sugar.
  • Bake in the centre of your oven for 30-35 minutes until golden all over.
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Supporting Notes

To create stale bread from fresh bread

  1. Pre-heat your oven to 160°C Fan/180°C/355°F/Gas mark 4.
  2. Place a cooling rack or grill rack over a large baking sheet.
  3. Cut your slices of bread into 2 triangles.
  4. Place the triangles of bread onto the rack over the baking sheet and bake for 5 minutes
  5. Remove from the oven and turn the slices over and bake for another 5 minutes
  6. Once the pieces of bread are dry and a little crispy they are ready.
  7. Remove and leave to cool completely before buttering with your spiced butter.

Make Your own Notes on this Recipe here...