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.
- 4 eggs
- 200ml Baileys
- 300ml double cream
- 200ml milk
- 75g golden caster sugar
- 50g butter
- 1 large Panettone (or a large plain brioche and a handful of raisins and sultanas)
- 2 tsp ground cinnamon
- Set the oven to 180°C
- Half fill a large deep roasting tray with boiling water and place in oven
- Whisk together the Baileys, caster sugar,milk,cinnamon and cream until smooth.
- Roughly slice the bread into half inch thick slices and spread with butter. Arrange in a roughly 30 cm wide dish.
- Pour the cream and Baileys mixture over the bread.
- Place the dish in the hot water in the roasting dish in the oven for 45 minutes.
- Keep a close eye on the pudding, if the bread begins to burn cover the top with tin foil for the remaining time.
- 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.