Bread and Butter Pudding

March 24, 2014

in British,Cremes & Custards,Recipes

Bread and Butter Pudding

In all honesty, I had actually planned on sharing this recipe with you last week. But you know, things happen; like b-days and what not.

I thought it would be fitting dessert for St. Patrick’s day, unfortunately reality took place and so… I’m a week too late.

On an unrelated yet coincidental note… it turns out, bread pudding happens to be one of Joey’s favorite desserts. [Insert ‘bad mom’ comment here]. I seriously had no idea, all this time I was under the impression anything cookie dough was his favorite, that is until I shared a couple of pics yesterday. Thanks social media…

He of course made sure to join us for dinner last night and needless to say got his fill of bread pudding.

Bread and Butter Pudding
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pudding, Custard
Cuisine: British
Serves: 12
Ingredients
Pudding
  • 2½ cups heavy whipping cream
  • 2 teaspoons vanilla bean paste
  • 1¼ cup + ¼ cup granulated sugar
  • 9 egg yolks
  • 16 slices rustic white bread, crusts removed
  • 1 stick butter, room temperature
  • ¼ teaspoon freshly grated nutmeg
Irish Coffee Sauce
  • 1½ cups brewed coffee
  • ¼ cup irish whiskey
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla
Directions
  1. Preheat oven to 325 degrees F.
  2. Line a muffin tin with cupcake liners.
  3. In a medium saucepan bring heavy cream, ¾ cup sugar, vanilla, and nutmeg to a boil over low heat.
  4. In a small bowl whisk together egg yolks and ½ cup of sugar, set aside.
  5. Remove heavy cream mixture off of heat and pour about ½ a cup of the mixture into the egg yolks, whisk to combine and temper the egg yolks.
  6. Pour egg yolk mixture back into the heavy cream and whisk to incorporate, set aside.
  7. Butter one side of each slice of bread then cut into cubes/squares.
  8. Fill cupcake liners with bread cubes, then pour custard equally over each.
  9. If needed, press bread cubes down into custard to help absorb the liquid.
  10. Place muffin tin inside a larger pan filled ⅔ of the way up with hot water, cover entire thing with aluminum foil and bake for 1 hour.
  11. Remove pan from water bath, allow to cool for 10-15 minutes, sprinkle tops of puddings with remaining sugar and caramelize with a blow torch (be careful not to blowtorch the cupcake liners.
Irish Coffee Sauce
  1. In a small saucepan bring coffee, irish whiskey, sugar and vanilla to a boil, reduce heat and simmer until sauce has reduced to half.
  2. Pour sauce over muffins and serve.

 

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