Baguette and Butter Pudding Recipe

Ingredients

• 4 tablespoons butter, softened
• 5 ounces baguette, thinly sliced (about half a baguette)
• 6 1/2 tablespoons golden raisins
• 2 extra-large egg yolks
• 2 extra large eggs
• 3 1/2 tablespoons granulated sugar
• 1 1/4 cups heavy cream
• 1 1/4 cups milk
• 4 tablespoons Baileys Irish Cream (or any cream liqueur, or add more to taste)
• 1 tablespoon demerara sugar (for sprinkling)
• 3 tablespoons apricot jam

Instructions

1. Grease the sides of a 1.5 litre shallow baking dish with 1 tablespoon of the butter.
2. Spread the remaining butter on both sides of the baguette slices.
3. Arrange the buttered bread in the dish, layering them and sprinkling the golden raisins in between.
4. In a bowl, beat together 2 egg yolks, 2 whole eggs, and 3 1/2 tablespoons granulated sugar until the mixture is creamy.
5. Add 1 1/4 cups heavy cream, 1 1/4 cups milk, and 4 tablespoons of Baileys Irish Cream to the egg mixture, and beat until well combined.
6. Pour the custard mixture over the arranged bread, ensuring all slices are soaked.
7. Gently press the bread down so it is fully submerged in the liquid.
8. Let the dish stand for about 20 minutes to allow the bread to absorb the custard mixture.
9. Preheat your oven to 350F (180C, Gas Mark 4).
10. Place the baking dish in a roasting pan and pour boiling water into the pan until it reaches halfway up the sides of the baking dish.
11. Sprinkle the top with 1 tablespoon demerara sugar and bake for 45-50 minutes, or until golden brown.
12. While it’s baking, warm 3 tablespoons of apricot jam until it’s runny.
13. Once baked, remove the pudding from the oven and dab it with the warm jam.
14. Let the pudding sit for 15 minutes before serving to firm it up.