IRISH BREAD AND BUTTER PUDDING
Bread puddings are a favorite dessert in Ireland, especially among Irish children. This dish is delightfully simple to make yet very delicious and satisfying.
Provided by Sommer Clary
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spread bread slices out on a cutting board and leave out for a few hours to stale a bit.
- Preheat oven to 350 degrees. In a small bowl, combine the sugar, cinnamon, nutmeg and salt, set aside.
- Spread butter evenly over the six slices of bread (one side only-not both!), and cut the slices in to fourths.
- Spray a round 8 or 9 inch baking dish with non-stick cooking spray. Arrange the cut bread slices around in the pan to make somewhat of a spiral pattern , keeping the buttered side up and the cut edges facing the same direction.
- Sprinkle the raisins evenly over the top, followed by the cinnamon/sugar mixture.
- Whisk the eggs and milk together in a bowl and pour over the bread. Allow to sit for 15 minutes so that the bread can absorb the liquid.
- Bake for about 30 minutes, or until the top is golden brown. Serve warm. If desired, sprinkle some powdered sugar for garnish. In Ireland, they like to pour a bit of cream on top.
BAILEY'S IRISH CREAM BREAD PUDDING
Make and share this Bailey's Irish Cream Bread Pudding recipe from Food.com.
Provided by Irmgard
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees.
- Butter one 2-quart casserole dish.
- Prepare a water bath for the 2-quart casserole dish by placing a larger dish with water in the oven.
- Place bread cubes in the 2-quart casserole dish.
- Beat together the eggs, sugar, and vanilla.
- Slowly add the scalded milk and Bailey's Irish Cream.
- Pour over the bread.
- If desired, sprinkle with brown sugar, nutmeg, and raisins.
- Place the casserole in the water bath and bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean.
- Server either hot or chilled.
- When You take the pudding out of the oven, if the pudding seems to be dry, you can sprinkle some Bailey's over the top to help make it moist.
Nutrition Facts : Calories 493.4, Fat 15.9, SaturatedFat 8.7, Cholesterol 163.9, Sodium 387.6, Carbohydrate 66.5, Fiber 1.6, Sugar 35.7, Protein 12.7
IRISH BREAD AND BUTTER PUDDING
this recipe was sent to me by an internet friend from ireland, thanks r2d2! we tried it tonight, and everyone had seconds!!!
Provided by chez patty
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- 1 x 8 inch pottery or china dish.
- Butter the bread and arrange four slices, buttered side down ,in a single layer in the dish. Sprinkle the bread with nutmeg and half sultanas. Arrange another layer of bread, buttered side down, over the fruit, and sprinkle the remaining nutmeg and sultanas on top. Cover with the remaining bread, again buttered side down.
- In a bowl, whisk eggs, add cream , milk , vanilla , sugar . Pour the mixture over the bread through a fine sieve. Sprinkle the granulated sugar over the top and let it stand, covered loosely at room temperature for at least one hour, or chill overnight.
- Place in a bain-marie ... the water should go halfway up the sides of the baking dish and bake in the middle of the oven ( 180c /350f/ gas 4) for about one hour until the top is crisp and golden. Serve warm with whipped cream.
Nutrition Facts : Calories 548.6, Fat 32.8, SaturatedFat 19.2, Cholesterol 206.8, Sodium 331, Carbohydrate 57.2, Fiber 1.7, Sugar 33.1, Protein 8.9
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