Saturday, March 12, 2011

BREAD AND BUTTER PUDDING

We're hard at work on the preparation for tomorrow's big dinner (I hadn't factored in the whole "lose an hour" thing when I first started to plan), and hopefully everything will be delicious as usual.  The table is set and looks lovely, a nice combination of tasteful with a touch of whimsy, and the cooking schedule is in place. We are fairly traditional in serving corned beef with mustard sauce, colcannon, vegetables, Irish soda bread and, though I believe it is traditionally an English dish, we serve Bread and Butter Pudding at the end of our St. Patrick's Dinner every year. Simple in appearance, the taste is sublime.  The recipe we use is from Gary Rhodes' book Rhodes Around Britain.  It's the best I've ever had.  It can also be found in the Bon Appetit, May 1998 issue.


BREAD AND BUTTER PUDDING

1 1/2 cups whole milk 
1 1/2 cups whipping cream 
1 vanilla bean, split lengthwise 
8 large egg yolks 
3/4 cup plus 2 tablespoons sugar

1/4 cup (1/2 stick) unsalted butter, room temperature 
1 1-pound loaf white bread, slices cut 1/2 inch thick, crusts trimmed 
2 tablespoons golden raisins 
2 tablespoons brown raisins

Combine milk and whipping cream in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Whisk egg yolks and 3/4 cup sugar in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Set custard aside.

Butter 9x9x2-inch glass baking dish. Spread 1/4 cup butter over both sides of bread slices. Arrange 1/3 of bread slices in single layer over bottom of prepared dish, trimming to fit. Sprinkle half of golden raisins and half of brown raisins over bread. Cover with another single layer of bread. Sprinkle remaining raisins over. Layer with remaining bread. Discard vanilla bean from custard; pour over bread. Let stand until some custard is absorbed, about 20 minutes.

Position rack in center of oven and preheat to 350 degrees F. Bake pudding until custard thickens and begins to set, about 20 minutes.

Preheat broiler. Sprinkle remaining 2 tablespoons sugar over pudding. Broil until sugar browns, rotating baking dish for even browning and watching closely, about 2 minutes. Let pudding cool slightly. Serve warm.
Rhodes Around Britain (Great Foods)

6 comments:

The Fajdich Times said...

Your Bread and Butter Pudding sounds amazing. I will have to try your recipe sometime. I love St. Patrick's Day and all the food. Today I will be cooking my traditional Corned Beef dinner with all the trimmings. I bake my Corned Beef and last 1/2 hour top it with brown sugar..............it's so good. Happy St. Patrick's week to ya:)

Katie @ This Chick Cooks said...

Just looking at the list of ingredients, I bet this is fabulous!

Wanda Lee said...

Your bread and butter pudding and recipe looks delicious!..,Yum!

Thanks for visiting and joining us for last week's TTTT and also for my 73rd, 'Tuesday Tea For Two', as well..,

Your teatime with teacakes and special tea were both delightful and intriquing. ~ I do so love orange peel dipped in chocolate!

~ (Also, my apologies;I was out of my office and therefore unable to pop by until now).



Have a wonderful week ahead!

Cheers and hugs from Wanda Lee

Wanda Lee said...

Oops!.., I meant to also wish you a happy St. Patricks day next week!

Cheers

~~louise~~ said...

Oh my goodness gracious! What a scrumptious looking bread & butter pudding.

I think it's a wonderful tradition to serve your bread pudding as the grand finale on St. Patrick's Day, or any day for that matter!

Thank you so much for sharing. I'm YOUR newest follower!!!

Meaghan Luby said...

where do you get vanilla beans! i have been scrambling to find some. this looks kickin', by the way! love it, thanks for sharing :)
-meg
@ http://clutzycooking.blogspot.com