Bread and Butter Pudding Recipe

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Bread and Butter Pudding
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Ingredients
14
Count
Nutrition
879
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Pudding:
  3. In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture. This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mixture until you are ready to assemble the pudding.
  4. To assemble the pudding:
  5. Butter 1 side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream. MMMMM& don't skimp on this step.
  6. 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. Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour.
  7. Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch (This is REALLY fun!) to crystallize the sugar on the top of the pudding. A little bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve with the whiskey tea sauce.
  8. To make the sauce:
  9. While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove-not spicy hot) and a perfect accompaniment to the creamy sweet pudding.
  10. MMMMMMMMMMMMMMMMM&MMMMMM&.MMM!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 878.57 Kcal (3678 kJ)
Calories from fat 484.94 Kcal
% Daily Value*
Total Fat 53.88g 83%
Cholesterol 470.3mg 157%
Sodium 162.77mg 7%
Potassium 456.98mg 10%
Total Carbs 63.46g 21%
Sugars 51.94g 208%
Dietary Fiber 1.52g 6%
Protein 14.06g 28%
Vitamin C 8.3mg 14%
Vitamin A 0.3mg 9%
Iron 2.5mg 14%
Calcium 139mg 14%
Amount Per 100 g
Calories 165.23 Kcal (692 kJ)
Calories from fat 91.2 Kcal
% Daily Value*
Total Fat 10.13g 83%
Cholesterol 88.45mg 157%
Sodium 30.61mg 7%
Potassium 85.94mg 10%
Total Carbs 11.93g 21%
Sugars 9.77g 208%
Dietary Fiber 0.29g 6%
Protein 2.64g 28%
Vitamin C 1.6mg 14%
Vitamin A 0.1mg 9%
Iron 0.5mg 14%
Calcium 26.1mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.8
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar

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