Bread-and-Butter Pudding
Ingredients
- 3 ounces raisins
- 4 tablespoons amaretto or Cointreau
- 4 ounces unsalted butter, softened, divided
- 12 slices white bread, crusts removed
- 9 egg yolks
- 6 ounces super-fine sugar, divided
- 1 vanilla pod
- 5 ounces milk
- 15 ounces double cream
- 1 cups fresh berries
- 3 ounces sliced almonds, toasted
- raspberry coulis, for serving
- vanilla ice cream, for serving
- salted caramel sauce, for serving
Instructions
- The night before, soak the raisins in the amaretto or Cointreau and leave at room temperature.
- Heat the oven to 350°.
- Grease a 3-pint casserole dish with some of the butter. Use the rest to butter the bread, then cut the bread—8 pieces cut into triangles, 4 into cubes.
- In a bowl, whisk together the egg yolks and 5 ounces of the super-fine sugar.
- Split the vanilla pod, place it in a pan with the milk and cream, then bring to a simmer.
- Slowly pour into the egg yolks—stirring constantly.
- Scrape the seeds from the vanilla pod into the custard and discard the pod.
- Place the cubed bread in the bottom of the prepared dish, then top with the raisins and soaking liquid.
- Sprinkle in the berries, then finish with the remaining bread slices arranged on top of the fruit.
- Pour the warm egg mixture over the bread—making sure all of the bread is coated. Leave to soak for 20 minutes.
- Place the casserole dish in the oven in a roasting tray ¾ full of hot water. Cook for about 30 minutes.
- Remove from the oven and sprinkle with the remaining super-fine sugar.
- Place the casserole dish back in the oven under the broiler until the sugar starts to caramelize.
- Top with the sliced almonds and serve with the coulis, ice cream or caramel sauce, if desired.
