Reserve this mixture until you are ready to assemble the pudding. Bring the cream to a boil. This is a first class recipe - with no shrivelled and burnt bits of charcoal to spoil the flavour. Repeat this process with the bread and raisins and finally finish with bread. Beat the eggs lightly in a bowl. Serves 4. And watch videos demonstrating recipe prep and cooking techniques. This pudding is traditional, incredibly easy, and 100% mouth … I have to thank Larkin Warren, a wonderful American chef, for her original recipe, which I have adapted. Delia's Chocolate Bread and Butter Pudding recipe. Grease a 1.7 (3pint) litre pudding basin with butter. In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Sign up for the Recipe of the Day Newsletter Privacy Policy, Panettone Bread Pudding with Amaretto Sauce, Panettone Bread and Butter Pudding Recipe. MMMMM& don't skimp on this step. When it reaches this point take off the fire and add the vanilla essence. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. Butter the bread slices and cut them diagonally. Preheat oven to 170C. Split the vanilla pod, place in a saucepan with the cream and milk and bring to the boil. It's kinda fun! Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish. It's even more delicious served with custard or ice cream. While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. 1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract, 1 cup sugar, plus 1/2 cup for the topping, 12 slices tight crumb white bread (recommended: Pepperidge Farm) crusts removed, 3/4 cup golden raisins, soaked in 3/4 cup Irish whiskey, 3/4 cup Irish whiskey (reserved from pudding). This indulgent rhubarb and custard bread and butter pudding is a glorious mash up of two British puds – buy the pinkest rhubarb you can for maximum colour pop. Butter 1 side of the slices of bread and cut them into triangles. Long soak times will allow the egg mixture to penetrate deep into the bread. I have used a large amount of custard, which gives a lovely soufflé texture to the pudding and the sugar adds a lovely crispy top. 20 %, slices white bread, crusts remove and buttered with. Serve in small portions because … Added to that are the usual ingredients to make the custardy sauce, with the addition of white chocolate for even more … Pour the remaining cream/egg mixture into the dish. INGREDIENTS. Sprinkle over the bread pudding. Photograph: Felicity Cloake. 4 Half fill the roasting tin with boiling water, and place the ovenproof dish into it. The warm egg mixture may now be poured over the bread and cooked straightaway or pour the custard over the pudding then leave it to soak for 20 minutes before cooking as it allows the bread to take on a new texture and have the flavours all the way through. Before you place the bread pudding in the oven, combine a tablespoon of sugar with a 1/2 teaspoon of cinnamon. Older bread will work a lot better than fresh as it will absorb the egg mixture a lot easier and faster. 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