Recipe: Joe's bread and butter pudding

Bread Pudding.JPG

Joe Shannon, Executive Head Chef at the Radisson Blue Hotel and Spa, Sligo shares exclusive recipes you can make at home

Serves 4

You will need

75 g butter

12 slices sliced white bread, crust Removed

50g Golden raisins

450ml milk

120ml cream

30ml Irish Cream liqueur

4 eggs

75 g caster sugar

80g White chocolate

1 vanilla stick

½ tsp cinnamon


1. Gather all your ingredients and utensils, generously butter an oven proof dish

2. To make the custard, heat the cream, milk, vanilla seeds and pod, liqueur, chocolate and cinnamon in a pan until it almost comes to the boil. Remove from the heat. While that is heating, whisk together the eggs and sugar in a large heatproof bowl set over a pan of simmering water until you can make a figure 8 with your whisk.

3. Remove from the heat and beat in the cream mixture until well combined, place back onto the heat and stir until mixture coats the back of your spoon. Pass through a sieve and leave to one side

4. Butter the bread on both sides cut into triangles (4 per slice) and arrange a single layer onto your ovenproof dish

5. Sprinkle some golden raisins over the bread and layer another layer of bread on top and sprinkle with golden raisins, continue until all the bread is used

6. Pour 2/3 of the custard onto the bread and leave to soak for about 1hr, then pour the remaining custard onto the bread. Press down firmly.

7. Cover with foil Place in a pre-heated oven 180˚c / 350˚f / gas mark 4 for 30-40 minutes, removing the foil for the last 10 minutes, serve warm with custard, cream or ice cream and enjoy

Woman's Way