I did a poll and asked if you’d like this Bread & Butter Pudding or some Valentines Treat ideas for today’s Cake Monday. Looks like romance is out the door in favour of some comfort food this week, with almost 3:1 preferring Raspberry Bread & Butter Pudding.
I don’t blame you, at the moment there’s nothing nicer than cuddling up in front of the fire with a bowl of this, some custard or cream drizzled over the top and a good movie on the TV….it’s down to simple pleasures these days I’m afraid!!!
Raspberry Bread & Butter Pudding
Comfort food with a little twist….adding in some fresh / frozen raspberries and spreading a really good quality raspberry jam on the bread before baking, turns this into something a little bit special.
I like to use a sliced pan for this but try go for a good local loaf baked in one of the smaller bakeries (I used a crusty sliced loaf from Fields of Skibbereen). They are less doughy & dense and even though you will be trimming the slices, the loaves tend to have nice darker crusts too.
150g fresh raspberries (punnet) or 200g frozen raspberries
150g caster sugar
12 slices of bread, crusts removed
300ml single cream
400ml whole milk
4 free range eggs
1.5 tsp vanilla extract
2 tbsp granulated sugar, for sprinkling
1. Sprinkle 2 or 3 tablespoons from the caster sugar over the fruit and leave in a bowl to one side.
2. Preheat oven to 180C. Lightly butter the bread on both sides and spread the raspberry jam on one side. Place 3 or 4 slices buttered side down, enough to cover the base of the dish. You may need to cut slices to fit but keep off-cuts for further layers.
3. Scatter half the fruit over the base then continue to layer up alternating between the bread and fruit. I like to finish the top with slices that I’ve cut into triangles (see image below).
4. To make the soaking custard, place the milk and cream in a small saucepan and slowly bring to the boil. While you wait for it to boil, whisk the eggs, vanilla and remaining caster sugar in a large bowl until light and fluffy. Just as the milk & cream reaches the boil, slowly pour it over the egg and sugar mix, whisking continuously as you do it.
5. Pour the custard mix over the bread slices and allow to soak for approx 10 minutes. Scatter with the granulated sugar before placing in the preheated oven. Bake for 40-45 minutes until golden and lightly puffed.
6. Serve warm with fresh custard, whipped cream or vanilla ice cream. Berries on the side are good too!