bread-butter-pudding

This is the recipe that Gill made on the Travel Channel’s “Taste of California”. A decadent version of the traditional English Bread and Butter pudding, this includes a splash of sherry and two cups of whipping cream.

Ingredients:

2 Cups Whipping cream
2 Cups Milk
1 Vanilla bean
Pinch salt
1 Cup golden raisins
¼ Cup sherry or Madeira for soaking
Boiling water to cover
Butter
½ Loaf of French bread
6 Eggs
1 Cup sugar
2 Table spoons Marmalade
Shake of Powdered sugar

Method:
Bring cream, milk, vanilla bean and salt to a boil. Take off the heat and let sit for an hour for flavors to infuse.

Put the golden raisins in a small bowl with the sherry or Madeira and just cover with boiling water.

Lightly grease a large oven proof dish with butter. Slice French bread into thin slices and butter. Lay slices, overlapping edges, into buttered dish.

In a large bowl whisk the eggs and sugar together. Remove the vanilla bean from the cooled cream and milk mixture then pour slowly into the eggs and sugar while continuing to whisk.

Drain the raisins and scatter over the bread. Pour custard mixture slowly over the bread.

Place the dish in a bain marie (a larger pan filled with boiling water) and place in oven preheated to 350° F for approximately 45 minutes until custard is set. Remove from oven.

Heat marmalade in microwave for about 20 seconds to thin consistency. Brush over top of cooked pudding then sprinkle with powdered sugar.

Serve while hot as a dessert or, for breakfast, with maple sugar bacon.

Bon Appetit!