5 hrs 5 mins
4 hrs 30 mins
Snowbunny Andorra's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Place the apricots, sultanas and whiskey in a bowl and put aside for four hours to allow them to macerate.
- 2Pre-heat the oven to 130°C.
- 3Butter 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.
- 4Whisk the sugar and eggs together (7 eggs if they're small-medium, 6 if they're large or extra large).
- 5Slice 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.
- 6Gently 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).
- 7Bring the pan back to the boil and then pour it over the egg and sugar mix, whisking as you pour.
- 8Pour 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.
- 9Place 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.
- 10Meanwhile, 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.
- 11Remove from the heat and beat in the melted butter a little at a time.
- 12Once the butter has been absorbed, add whiskey to taste and serve drizzled over the bread and butter pudding.
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Nutritional Facts for Bread and Butter Pudding
Serving Size: 1 (280 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1019.5
- Calories from Fat 650
- Total Fat 72.2 g
- Saturated Fat 40.5 g
- Cholesterol 427.5 mg
- Sodium 460.8 mg
- Total Carbohydrate 71.9 g
- Dietary Fiber 3.7 g
- Sugars 42.3 g
- Protein 18.2 g
The following items or measurements are not included: