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Bread and Butter Pudding

6 oz. Unsalted Butter (Melted)
12 slices White bread (Crusts Removed)
10 oz. Milk
10 oz. Cream (or 1 pt. milk)
1 tsp. Vanilla Extract
6 eggs
3 oz. Caster Sugar
3 oz. Sultanas
Small Glass Baileys (Optional)You will need an ovenproof dish 3 pints Capacity.
Pre heat the oven to Gas 1, 140C, 275F.Paint the inside of the dish with a little of the butter.
Whisk the eggs, the sugar and the vanilla together and then beat in the milk and the cream (and the Baileys if you are using it).
Dip the bread in the butter and line the bottom of the dish with this.
Sprinkle over some of the sultanas and pour in some of the egg mixture to cover.
Repeat with another layer of bread dipped in butter, sultanas and egg mixture - and so on - finishing with a layer of the buttered bread.
Bake at the set heat for 1 hour.
Serve hot.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef