Candice Brown’s Tiramisu Bread and Butter Pudding with Baileys Cream
Candice Brown has found a way to combine the best bits of two classic desserts, tiramisu and bread and butter pudding, to create a boozy, custardy showstopper.
From the book
Why have tiramisu or bread and butter pudding when you can have both together? These are two really retro puds that I’ve combined to make this delightful hot and stodgy dessert. I’ve kept the sponge fingers in there as they offer a different texture to the bread. Don’t worry if you can’t get hold of them though, just use extra bread or even try toasting a few slices.
|1 tsp||vanilla bean paste|
|2||eggs, plus 1 egg yolk|
|30g||light soft brown sugar|
|250ml||triple shot espresso|
|175g||sponge fingers (ladyfingers)|
|50g||unsalted butter, softened, plus extra for greasing|
|1||small loaf of sliced white bread|
|100||dark chocolate chips|
|For the Baileys Cream (optional):|
You will need: a 30 x 25cm ovenproof dish.
To make the custard, heat the milk, 500ml cream and vanilla bean paste in a saucepan over a medium heat.
Put the eggs, egg yolk and light soft brown sugar in a bowl and mix together until the mixture starts to turn pale.
When the milk and cream mixture is just about simmering, pour it into the eggs and sugar in one steady stream, whisking constantly. Return the mixture to the saucepan over a low heat, mixing constantly until the custard starts to thicken very slightly.
Mix together the espresso and the Tia Maria and soak the sponge fingers in the mix.
Spread the butter over the sliced bread and cut each slice in half to form two triangles.
Grease a 30 x 25cm ovenproof dish with butter and add a row of bread triangles followed by a row of the coffee-soaked sponge fingers and so on, so you have a dish full of alternating rows of bread and sponge fingers. Sprinkle over the chocolate chips, then pour over the custard. If the custard has thickened up too much, you can mix in some more milk. Give the bread little bit of a push down so the custard gets in between all the layers. Set aside for 1 hour to allow it to really soak in.
Preheat the oven to 160°C fan (180°C/350°F/Gas Mark 4).
Sprinkle over the demerara sugar and bake for 25–30 minutes until golden brown and bubbling.
Remove from the oven and set aside for 10 minutes while you make the cream.
Put the mascarpone, cream and Baileys in a bowl and mix together until you have a thick dropping consistency.
Serve a big wedge of the bread and butter pudding, topped with a dollop of the Baileys cream and a dusting of cocoa powder.