A timely repost for the freezing weather that has descended upon us! The frosty, dark evenings are the perfect excuse to make this most comforting of deserts.
This is the good stuff, perfect winter comfort food for this delightful weather. Crisp and golden on top, soft and fluffy in the middle with a luschious caramel sauce poured over and pooling on the plate. I have nothing more to say except to urge you to try this, you will be happy you did.
I used one pack of Juvela white bread rolls. http://www.juvela.co.uk/product/fresh-white-rolls/. I find them to be great for French toast and bread puddings, anything that involves bread that needs to be soaked in custard. This bread is firm and will stand up to the soaking where a softer bread may disintegrate in to the custard. If you are making this with a thinly sliced GF bread you can cut the soaking time.
Bread & Butter Pudding
1 pack Juvela GF white rolls (five rolls) or your GF bread of choice
I tablespoon whiskey
75 grams of sugar
275 ml of milk
60 ml of double cream
I tablespoon of sugar
1. If you are using the Juvela rolls then trim the top and bottom to expose the crumb for better custard absorbtion. Cut the rolls in half.
2. Butter each halved roll and then spread marmalade on half of the sliced rolls.
3. Sandwich the halved rolls back together using one buttered half and one spread with marmalade.
4. Butter the top and bottom of each sandwich.
5. Cut the sandwiches in half and arrange in a buttered oven proof dish
6. If you are using the rolls use a skewer or cake tester to poke some holes so the custard will penetrate the bread. If you are using sliced bread you can skip this step.
7. In a bowl whisk together the eggs, milk, cream, sugar and whiskey.
8. Pour the custard over the bread and leave to sit for at least a half an hour while you pre- heat your oven to Gas 4 /180c/ 350.
9. If using the Juvela rolls you should leave your pudding to sit for at least an hour, basting the bread with the custard from the bottom of the dish very now and then. This is because these rolls are quite dense and you do not want the inside of your pudding to be dry.
10. Just before you pop the pudding in the oven sprinkle the tablespoon of sugar over the top
11. Bake for 35 to 40 minutes until the pudding has puffed up and is golden brown
Whiskey Caramel Sauce
2/3 cup of sugar
2 tablespoons of water
1.2 cup of double cream
Pinch of salt
I tablespoon of whiskey
1. Put the sugar and water in a heavy bottomed pot over a medium heat gwently swirling the pan until the sugar dissolves
2. Cook without stirring or swirling until the sugar syrup turn a medium golden caramel, this should take about five minutes.
3. Remove the pot from the heat and add the cream, the caramel will bubble up and then seize so return the pot top the heat and stir until the caramel dissolves and you have a smooth sauce.
4. Stir in the salt and the whiskey and pour in to a warmed jug. The caramel will thicken as it cools so if you want to pour it use it straight away. If you need to make it in advance you can rewarm the sauce to pouring consistency.
Serve this pudding in warmed bowls or plates with the caramel sauce and either pouring or whipped cream.