Cranberry & White Chocolate Bread & Butter Pudding
- Cooking Time: 1 hr 20 mins
- Serves: 4
A beautiful winter warmer dessert to enjoy over the Christmas holidays.
- 25g softened butter
- 100g white chocolate chopped/ broken into pieces
- 150ml cream
- 150ml milk
- 2 large eggs
- 1 oz caster sugar
- 1 tsp vanilla extract
- 1 small jar Ballymaloe Cranberry sauce
- 7 thick slices of bread (use 9 slices if regular sliced pan)
- 1 tbsp sugar to sprinkle
- Whiskey Cream:
- 250 ml cream
- 25ml whiskey
- Enamel dish (28cm) or similar oven proof dish.
- In a medium saucepan gently warm (do not boil or simmer) the milk, cream, sugar and white chocolate. Stir until the chocolate dissolves then set aside.
- In a separate bowl beat the eggs with the vanilla extract.
- Combine the egg and chocolate cream mixture, stir well, then pass it through a nylon sieve to remove any lumps and place in a jug. Pour 100ml of the white chocolate mixture into a clean bowl, cover and refrigerate (this will become the white chocolate custard tomorrow).
- Using a serrated knife cut off all of the crusts and use for breadcrumbs in stuffing.
- Now butter each slice of bread all the way to the edges.
- Generously slather each slice of buttered bread with Ballymaloe Cranberry Sauce.
- Butter the serving dish then start to assemble by placing two slices of bread cranberry side facing down.
- Place another layer of bread on top again cranberry side down.
- The remaining three slices- cut each slice in half to create 2 triangles, do the same with the remaining two slices. Take these triangles cranberry side facing down and overlap each one to cover the top layer fully.
- Take the remaining chocolate cream and egg mixture and pour it over the bread ensuring full coverage.
- Carefully sprinkle the sugar over the triangles then wrap and refrigerate for 24hrs.
- After 24 hrs… preheat your oven to 180* Conventional.
- Place a bain-marie in the oven half-filled with hot water. (you can use a roasting tray for this).
- Remove the pudding from the fridge. Discard the foil and place CAREFULLY in the bain-marie and bake for 1 hr until deliciously golden brown and fully cooked.
- Just as the pudding is baked, put the remaining custard into a small saucepan and place on a gentle heat. Stirring continuously allows the custard to thicken slightly. This can take up to 10mins. Remove immediately from the heat and place into a warm jug to serve over the pudding.
- The whiskey cream- lightly whip the cream then fold in the whiskey. Jameson is delicious but it will work with whatever your favourite is. Don’t be shy with the measure- adjust according to your taste.
- Once the Ballymaloe Cranberry and white chocolate Bread and Butter Pudding is out of the oven, bring it straight to the table.
- On warm dessert plates serve each portion of delicious pudding with a great big dollop of whiskey cream and lashings of white chocolate custard. Enjoy ever mouthful!