Recipe by Snowbunny Andorra
I was looking for a light and fluffy bread and butter pudding to finish a heavy meal. I'm not averse to the heavier, stodgy version for a cold winter night, but this one needed to be a little more sophisticated. After some searching, this is the one I tried and it will be the one I stick to in the future. Really light, almost soufflé-like in its consistency.
- 100 g dried apricots, finely sliced
- 50 g sultanas
- 75 ml whiskey
- 300 g rustic bread, 2 days old, sliced and crusts removed
- 50 g butter, softened
- 600 ml whole milk
- 400 ml whipping cream
- 1 vanilla pod, slit in half lengthways
- 6 -7 eggs
- 50 -100 g caster sugar
- 50 g sliced almonds
FOR THE SAUCE
- 200 g unsalted butter, melted
- 75 g caster sugar
- 2 egg yolks
Directions See How It's Made
- Place the apricots, sultanas and whiskey in a bowl and put aside for four hours to allow them to macerate.
- Pre-heat the oven to 130°C.
- Butter the bread on both sides and place in a bowl, letting the slices overlap. Arrange some of the macerated fruit between the layers and sprinkle the rest on top.
- Whisk the sugar and eggs together (7 eggs if they're small-medium, 6 if they're large or extra large).
- Slice the vanilla pod lengthways and scrape out the seeds into a pan with the milk and cream. Chop the pod husk into 1-inch chunks and also place that in the pan.
- Gently bring to the boil then remove the chunks of pod (these can be rinsed and dried then put in a jar with sugar to make vanilla-infused sugar).
- Bring the pan back to the boil and then pour it over the egg and sugar mix, whisking as you pour.
- Pour the custard over the bread, ensuring you soak it all thoroughly then allow to rest for 10 minutes. Sprinkle the top with the flaked almonds.
- Place the bowl in a bain-marie filled with boiling water (to the level of the custard) and bake gently for 35-45 minutes, until the custard has set.
- Meanwhile, make the sauce by whisking the egg yolks and sugar, with 1tbsp of the whiskey over a pan of simmering water, until the eggs have cooked.
- Remove from the heat and beat in the melted butter a little at a time.
- Once the butter has been absorbed, add whiskey to taste and serve drizzled over the bread and butter pudding.