Baileys bread and butter pudding

pud (1)It is around this time of year that I allow myself to buy the first bottle of my favourite winter treat, Baileys. For those who don’t know Baileys is an alcoholic drink which is a buttery blend of whisky, cream and vanilla. I.love.cream and have often made a “pasta sauce” by just tipping 150ml of double cream over some salmon and spaghetti so its it’s no wonder that I have to strictly monitor my Baileys consumption.

Now that I work 9-5 I like to come home and pour myself a glass over ice as if i’m a terribly rich word-weary gentleman trying to wind down from my work stresses when really I’m just a 21 year old student looking for a sugar fix. They ran out of small bottles in the supermarket so I had to buy a HUGE bottle which weighed about as much as my little brother and so I used some to make this baileys bread and butter pudding. This is a really quick and easy comforting dessert, I have used a Panettone bread which already contains dried fruit and lots of flavour but this can be substituted for a plain brioche with a  handful of raisins and sultanas.

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Baileys bread and butter pudding
Serves 8
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Prep Time
15 min
Cook Time
1 hr
Total Time
15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
15 min
Ingredients
  1. 4 eggs
  2. 200ml Baileys
  3. 300ml double cream
  4. 200ml milk
  5. 75g golden caster sugar
  6. 50g butter
  7. 1 large Panettone (or a large plain brioche and a handful of raisins and sultanas)
  8. 2 tsp ground cinnamon
Instructions
  1. 1. Set the oven to 180°C
  2. 2. Half fill a large deep roasting tray with boiling water and place in oven
  3. 3. Whisk together the Baileys, caster sugar,milk,cinnamon and cream until smooth.
  4. 4. Roughly slice the bread into half inch thick slices and spread with butter. Arrange in a roughly 30 cm wide dish.
  5. 5. Pour the cream and Baileys mixture over the bread.
  6. 6. Place the dish in the hot water in the roasting dish in the oven for 45 minutes.
  7. 7. Keep a close eye on the pudding, if the bread begins to burn cover the top with tin foil for the remaining time.
  8. 8. The creamy mixture will set into a light custard and the bread should be soft and gooey on the inside of the pudding and a little crunch on top.
Truly Scrumptious Blog http://trulyscrumptiousblog.com/

Comments

    • amyalt says

      I’d never actually eaten bread and butter pudding before it’s one of those things that I thought I didn’t like- I was very wrong !

  1. says

    Amy, I LOL’d at this post and the Baileys weighing as much as your little brother – love it!!! This sounds absolutely fantastic and indulgent! I’m so in. I’ve never thought to use Baileys as a sauce, but girl…now you’ve got me to thinkin’!

  2. says

    I don’t usually drink alcohol, but I do love me some cold Bayleys when it’s winter too! That stuff is glorious!! I can only imagine how awesome it must be in bread pudding. Dessert perfection, I guess ;)
    Have a lovely week, Amy :D

  3. says

    I just bought some baileys to use for a hot chocolate bar at our christmas party but I have plenty left! I may need to make some bread pudding – this looks delicious!

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