Cranberry & White Chocolate Bread & Butter Pudding
- Cooking Time: Make over 2 days: Day 1 - 1 hour 20 minutes; Day 2 - 1 hour (Preheat the oven to 180°C/350°F/Gas Mark 4)
- Serves: 4
- Allergens: Eggs, dairy, gluten
Using Ballymaloe Cranberry Sauce, this wonderful winter warmer of a dessert is a treat for all the family. White chocolate & cranberries are the perfect partners for contrasting flavours – the white chocolate is creamy and decadent, while the sharp yet sweet cranberries add some surprising notes! Serve with some homemade whiskey cream to really lap up this luxurious dessert!
- 7 thick slices of bread (9 slices if using regular sliced pan)
- Ballymaloe Cranberry Sauce
- 100g white chocolate chopped/broken into pieces
- 25g softened butter
- 150ml cream
- 150ml milk
- 2 eggs (large)
- 1oz caster sugar
- 1 tsp vanilla extract
- 1 tbsp sugar (for sprinkling)
- For your Whiskey Cream:
- 250ml 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 through a nylon sieve to remove any lumps, then 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).
- Cut all the crusts off your bread (handy to keep for stuffing!)
- Butter each slice of bread all the way to its edges.
- Generously slather each slice of buttered bread with Ballymaloe Cranberry Sauce.
- Butter your serving dish, then start to assemble by placing two slices of bread cranberry sauce-side down.
- Place another layer of bread on top, again cranberry-side down. If using regular sliced pan, repeat with another 2 slices.
- Cut each of the remaining 3 slices in half, to create a total of 6 triangles. Take these triangles, cranberry-side down and overlap to cover the top layer fully.
- Take the remaining white chocolate cream and egg mixture and pour it over the bread, coating it fully.
- Sprinkle your sugar over the top and refrigerate, covered in foil, for 24 hours.
- After 24 hours... Preheat the oven to 180°C/350°F/Gas Mark 4.
- Place a bain-marie in the oven, half-filled with hot water (you can also use a roasting tray for this).
- Remove the pudding from the fridge. Discard the foil, place carefully in the bain-marie and bake for 1 hour until deliciously golden brown and fully cooked.
- As the pudding reaches perfection, put the remaining custard into a small saucepan and place on a gentle heat. Stir continuously to allow the custard to thicken slightly. This can take up to 10 minutes. Remove immediately from the heat and place into a warm jug to serve with your pudding.
- For the whiskey cream: Lightly whip the cream, then fold in your whiskey of choice. Don't be shy with your measure! Adjust according to your personal taste.
- Serve your White Chocolate & Cranberry Bread & Butter Pudding with a great big dollop of whiskey cream and an equally generous measure of your homemade white chocolate custard. Enjoy every mouthful!