Bread and Butter Pudding
6 servings
30 minutes
Bread and butter pudding is a true embodiment of comfort and home warmth in Irish cuisine. Its roots lie in the tradition of using leftover bread, transforming it into a tender and aromatic dessert. The pudding is infused with delightful notes of vanilla, citrus liqueur, and sweet marmalade, creating a harmonious balance of flavors. The airy texture combines with soft pieces of rum-soaked raisins, adding sophistication. This dessert is perfect for leisurely tea times or cozy family evenings, filling the home with the aromas of baked bread and caramelized sugar. It can be served as a standalone treat or with a scoop of creamy ice cream for even greater gastronomic refinement.
1
Put the raisins in a bowl, add the liqueur, mix, and let sit for 30 minutes. Preheat the oven to 160 degrees.
- Grand Marnier liqueur: 1 tablespoon
- Golden raisins: 2 tablespoons
2
Cut the crusts off the bread and spread 1.5 tablespoons of jam. Cut each piece into 4 triangles. Grease a fireproof dish with butter and layer the bread, sprinkling each layer with raisins.
- Stale white bread: 100 g
- Fruit pastille (marmalade): 2.5 pieces
- Golden raisins: 2 tablespoons
3
Beat the eggs, sugar, milk, and vanilla. Pour the mixture over the bread and let it sit for 30 minutes.
- Chicken egg: 2 pieces
- Cane sugar: 2 tablespoons
- Milk: 500 ml
- Vanilla extract: 1 teaspoon
4
Place the mold on a baking tray and fill it halfway with water. Bake for 35-40 minutes. Brush with the remaining jam and let it sit for 10 minutes.
- Fruit pastille (marmalade): 2.5 pieces
