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.
Servings: 8 servings
Calories:
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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.
Supporting Notes
To create stale bread from fresh bread
- Pre-heat your oven to 160°C Fan/180°C/355°F/Gas mark 4.
- Place a cooling rack or grill rack over a large baking sheet.
- Cut your slices of bread into 2 triangles.
- Place the triangles of bread onto the rack over the baking sheet and bake for 5 minutes
- Remove from the oven and turn the slices over and bake for another 5 minutes
- Once the pieces of bread are dry and a little crispy they are ready.
- Remove and leave to cool completely before buttering with your spiced butter.