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Jane’s Patisserie’s Irish Cream Bread and Butter Pudding
Introduction from Jane Dunn
This recipe is glorious – utterly scrumptious, but so incredibly simple to make, and it is without a doubt one of my family and friends’ favourites. This is probably more towards a classic bread and butter pudding than I have ever made before, as I always love my twists with recipes, but it is still quite classically Jane, with a few added extras: Irish cream liqueur, brioche, chocolate and more … because why not?! It’s gooey, it’s heavenly.
Ingredients
Method
Start by prepping your ingredients. I slice my bread 2cm (¾in) thick and then in half to make the slices shorter. Spread a small amount of butter onto each piece of bread, then place in a large baking dish, overlapping the slices slightly. Sprinkle over your raisins and chocolate chips.
In a jug, whisk together your eggs, cream, milk, Irish cream liqueur and the caster sugar. Pour over the bread evenly. Sit the pudding in the fridge for 20–30 minutes.
Preheat the oven to 180ºC/160ºC fan.
Sprinkle over the brown sugar and bake in the oven for 35–40 minutes, or until cooked through. You want it to be nice and golden on top and perfectly stodgy.
Notes
Best served fresh; lasts 2 days in the fridge
You can use stale bread, croissants or any other bread you want.
I used original Irish liqueur, but you can use a flavoured one if you prefer.
You can use all chocolate chips, or all raisins.
Reviews
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