Baileys Bread and Butter Pudding

Baileys Bread and Butter Pudding

  • MAKE IT IN:

    20 min preparation time
    30 minutes cooking time

  • SHARE WITH FRIENDS:

    Serves 8

  • SERVE IN:

    2L oven proof dish

  • ALCOHOL:

    0.25 standard drinks per serve

Ingredients:

  • 150ml Baileys Original Irish Cream Liqueur
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  • 100g butter, softened plus extra for greasing
  • 6 thick slices crusty white farmhouse bread, crusts left on
  • 85g sultanas or golden raisins3 large eggs
  • 250ml whole milk
  • 150ml double cream
  • 25g golden caster sugar
  • 25g demerara sugar single cream or custard, to serve

Mix It Up

  1. Pre-heat oven to 180C/160C fan.
  2. Butter the bread and cut each slice into triangles. Arrange the triangles so that they overlap in the dish, and scatter over the sultanas or raisins between the layers.
  3. Lightly beat the eggs and mix with the milk, cream, Baileys Irish Cream and caster sugar.
  4. Pour over the bread, then lightly press down with a potato masher so that the bread absorbs the creamy mixture.
  5. Sprinkle over the demerara sugar and bake for 30 minutes until the top is golden and the pudding is just set.
  6. Serve warm with single cream or custard for pouring over.