Traditional Irish Bread And Butter Pudding
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1/3 cup butter, at room temperature
  • 12 slices medium white bread
  • 1/3 cup raisins
  • 1 1/3 cup cream
  • 1 1/3 cup milk
  • 4 eggs
  • 1/2 cup firmly packed superfine sugar
  • 1/2 teaspoon ground cinnamon
Directions
  1. Generously butter an ovenproof dish. Remove the crusts from the bread and using the remaining butter coat both sides, and then cut each slice into quarters to form triangles.
  2. Arrange a single layer of the bread triangles, overlapping slightly in the bottom of the buttered dish. Scatter over some of the raisins, then place a second layer of the bread triangles on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.
  3. To make the custard, heat the cream and milk in a pan until it almost comes to the boil. Remove from the heat. Meanwhile, whisk together the eggs, sugar and ground cinnamon in a large heatproof bowl set over a pan of simmering water until thickened and the whisk leaves a trail in the mixture. Remove from the heat and beat in the cream and milk mixture until well combined.
  4. Pour two-thirds of the custard over the layered bread triangles and leave to stand for about 
30 minutes or until the bread has soaked up all of the custard.
  5. Preheat the oven to 180˚C/150˚F/Gas Mark 4. Pour the remaining custard over the soaked bread and butter triangles and arrange the remaining bread triangles on top. Press down firmly with a fish slice so that the custard comes halfway up the bread triangles. Bake for 30-35 minutes until the custard is just set and the top is golden brown.
  6. To serve, bring the bread and butter pudding straight to the table and have a jug of custard ready to hand around so that everyone can help themselves 
to a good slosh of it.