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Darina Allen’s Bread and Butter Pudding
From Darina Allen’s Ballymaloe Cooking School Cookbook by Darina Allen - (Pelican Publishing Company 2002)
Adapted by StarChefs
Yield: 6 Servings
Butter the bread and arrange 4 slices, buttered side down, in a single layer in a 1x8 inch baking pan. Sprinkle the bread with the nutmeg and half the raisins. Arrange another layer of the bread, buttered side down, over the fruit and sprinkle the remaining nutmeg and raisings on top. Cover with the remaining bread, again buttered side down.
In a bowl, whisk the eggs with the heavy cream, milk, vanilla extract, sugar, and a pinch of salt. Pour the mixture over the bread through a fine strainer. Sprinkle the sugar over the top and let the mixture stand, covered loosely, at room temperature for at least one hour.
Preheat the oven to 350°F. Place the baking dish in a larger baking pan, and fill the larger baking pan with water until it is halfway up the sides of the smaller baking pan. Bake the pudding in the middle of the oven for about 1 hour or until the top is crisp and golden. Serve warm, sprinkled with granulated sugar. The pudding would also be good with whipped cream.