Bread & Butter Pudding has been a staple in many Irish homes for donkey’s years. Like a lot of traditional dishes, this recipe came about as a way to use up leftover, day-old bread. Use a good pastry brush that doesn’t shed, use it to brush the pudding dish generously with butter. Enjoy this hearty dessert for St. Patrick’s Day or any time of year!
Ingredients
¾ pint (354ml/12floz) milk
¼ teaspoon ground cinnamon
4 tablespoons sugar
6 thin slices white bread or (Pound Cake)
¼ cup (2oz/60g) butter, softened
3 large eggs
¼ cup (1¼ oz/45g) raisins
Directions
1. Whisk together the eggs, sugar, cinnamon and milk in a large bowl. Set aside.
2. Meanwhile, spread the slices of bread with almost all of the butter, and grease the dish with the rest. Cut off the crusts and cut each slice of bread into triangles. Lay the triangles, butter side up in the dish. Scatter the raisins between the slices.
3. Pour the custard over the bread soaking every slice. Set it aside to absorb for 15 minutes.
4. Bake the pudding at 350oF (180oC) for about 1 hour or until the pudding has risen and is golden in color. Serve immediately. Top with freshly whipped cream and enjoy!
