Brandy and raisin bread and butter pudding recipe

33 ratings Rate
  • Serves 8
  • 2hr 25mins to prepare, 1hr 5mins to cook
  • 391 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
HE WFBREADBUTTERPUDDING

Place the raisins into a small cup and pour over the brandy. Cover with cling film and place in the microwave for 2 minutes on high. Remove and set aside. Grease an ovenware dish measuring approximately 22cm x 30 cm with a little butter or margarine. Put the milk, cream and vanilla pod into a saucepan. Bring to a simmer, then turn off the heat, and then leave to cool for 10 minutes. Whisk the eggs together with the sugar until well mixed, and then remove the vanilla pod from the milk mixture. Add the milk and the cream into the egg mixture and whizz together to combine. Pour about 1 cm of this egg mixture into the base of the ovenware dish.

Butter the bread on one side only and arrange in overlapping rows inside, butter side down on top of the egg mixture. Pour the remaining egg mixture over the bread triangles, add the soaked raisins and leave for 2 hours. NB ( It may appear too much mixture so add more after an hour you will find as it absorbs into the bread you will find space in the ovenware dish!) Pre-heat the oven to 180C/ 350 F/ Gas mark 4. Place in a roasting tin and fill halfway with water to make a bain marie.

Cook for 45–50 minutes until golden brown and set. Put the apricot jam and water into a small glass dish. Cover with cling film and melt in the microwave for 1 minute. (This is very hot so be careful). Using a pastry brush glaze the top with apricot jam. Return to the oven for a final 5 minutes for a crispy topping. 

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more Dessert recipes

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 50g raisins
  • 3 tbsp brandy
  • 300ml milk
  • 570ml single cream
  • vanilla pod, halved
  • 30g slightly salted butter
  • 6 slices of wheat free bread, cut into triangles
  • 5 eggs
  • 100g caster sugar
  • 2 tbsp apricot jam, to glaze
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 1632kj 391kcal 20%
  • Fat 22g 31%
  • Saturates 12.6g 63%
  • Sugars 23g 26%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 34.5g Protein 9.8g Fibre 0.7g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.