Baguette and Butter Pudding Laced with Baileys

recipe

Baguette and Butter Pudding Laced with Baileys

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Gordon Ramsay's bread and butter pudding uses thin slices of French bread to allow the richness of the egg custard to come through. A good splash of Baileys cream liqueur takes this into the ethereal

Ingredients

50g butter, softened
½ large French stick (about 150g, thinly sliced)
60g sultanas or dried cranberries, or a mixture of both
2 large free-range egg yolks
2 large free-range eggs
40g caster sugar
300ml double cream
300ml milk
4 tbsp Baileys cream liqueur, or more to taste
demerara sugar, to sprinkle.
3 tbsp apricot jam

Serves: 6 Preparation: 80 Total Time: 80min

Directions

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Use a large knob of the butter to grease the sides of a 1.5 litre shallow ovenproof dish. Spread the bread slices with the remaining butter. Arrange the bread in the dish in overlapping layers, sprinkling the dried fruit between.
Beat the egg yolks, whole eggs and sugar together in a large bowl until creamy, then beat in the cream, milk and Baileys. Slowly pour this mixture over the bread.
Press the bread slices down gently with your fingers so they are completely submerged.
Leave to stand for about 20 minutes to allow the bread to soak up the custard. Preheat the oven to 180 C
Stand the dish in a roasting tin and surround with boiling water to come halfway up the sides of the dish. (A bain-marie is used to avoid overheating the custard, which otherwise might curdle.) Sprinkle with demerara sugar and bake for 40-50 minutes until golden. Shortly before this time is up, warm the apricot jam until runny.
Dab this glaze over the surface of the pudding and leave to stand for 15 minutes before serving. The custard will continue to cook and firm up during this time. Trickle a little more Baileys over each portion to serve if you like.