Darina Allen’s Bread and Butter Pudding
Allen’s Ballymaloe Cooking School Cookbook by Darina Allen
- (Pelican Publishing Company 2002)
Adapted by StarChefs
Yield: 6 Servings
- 12 slices good quality white bread, crusts removed
- ½ stick (1/4 cup) sweet butter
- 1 teaspoon nutmeg
- 1 cup golden raisins
- 4 large eggs, beaten lightly
- 1 pint heavy cream
- 1 cup milk
- 1 teaspoon vanilla extrtact
- ¾ cup superfine sugar
- pinch of salt
- 1 Tablespoon granulated sugar to garnish
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.