Bonus
  • Steps
  • Tips
 
  • Irish Bread-and-Butter Pudding
    1. Step 1 of 5: Irish Bread-and-Butter Pudding

      Add cream to a heavy sauce pan and add vanilla beans. Heat.

    2. Step 2 of 5: Irish Bread-and-Butter Pudding

      Separate the egg yolks into a bowl. Add sugar and whisk. Whisk 1/3 of the egg mixture into the cream mixture. Then whisk cream mixture into the remaining egg mixture; whisk. Pour entire custard mixture back into the pan.

    3. Step 3 of 5: Irish Bread-and-Butter Pudding

      Butter each slice of bread with Irish butter. Prepare the drunken raisins by soaking them in whiskey.

    4. Step 4 of 5: Irish Bread-and-Butter Pudding

      Layer buttered bread in a buttered baking dish. Ladle custard over the bread, then add drunken raisins. Add another layer of bread. Bake in a water bath covered with aluminum. Bake at 350 degrees for 25 to 30 minutes.

    5. Step 5 of 5: Irish Bread-and-Butter Pudding

      Steep Irish tea bags with lemon, cinnamon and the reserved whiskey used with the raisins. Spoon over each piece of bread pudding to serve. Enjoy.

    1. Tip 1 of 4: Irish Bread-and-Butter Pudding

      A vanilla bean is recommended but vanilla extract will work fine too.

    2. Tip 2 of 4: Irish Bread-and-Butter Pudding

      To use a vanilla bean, slice it open and remove beans from inside. Add them to the cream mixture.

    3. Tip 3 of 4: Irish Bread-and-Butter Pudding

      Whisking during this process is very important to make sure the eggs don't cook in the hot cream and become lumpy.

    4. Tip 4 of 4: Irish Bread-and-Butter Pudding

      To create a water bath, place the baking dish in a larger baking dish and add water to the larger dish. Cover the both dishes with aluminum to create a steaming affect.

  Play

Irish Bread-and-Butter Pudding

Pudding:
2 cups heavy cream
1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract
1 cup sugar, plus 1/2 cup for the topping
8 egg yolks
12 slices tight crumb white bread (recommended: Pepperidge Farm) crusts removed
1 stick butter, room temperature
3/4 cup golden raisins, soaked in 3/4 cup Irish whiskey

Whiskey Tea sauce:
4 tea bags
4 cups boiling water
3/4 cup Irish whiskey (reserved from pudding)
2 tablespoons sugar
2 cinnamon sticks
2 cloves
1/2 lemon, juiced

Share This Video

Secrets of a Restaurant Chef

Irish Bread-and-Butter Pudding

Counter Bread and Butter Pudding's sweetness with a tea-and-whiskey sauce.

Irish Bread-and-Butter Pudding

Pudding:
2 cups heavy cream
1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract
1 cup sugar, plus 1/2 cup for the topping
8 egg yolks
12 slices tight crumb white bread (recommended: Pepperidge Farm) crusts removed
1 stick butter, room temperature
3/4 cup golden raisins, soaked in 3/4 cup Irish whiskey

Whiskey Tea sauce:
4 tea bags
4 cups boiling water
3/4 cup Irish whiskey (reserved from pudding)
2 tablespoons sugar
2 cinnamon sticks
2 cloves
1/2 lemon, juiced

More from Secrets of a Restaurant Chef