Salted Caramel Bread & Butter Pudding
Watch Clodagh Make This Here
Serves 6
INGREDIENTS:
100g raisins
5 large eggs
480ml double cream
225g granulated sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp vanilla extract
8 to 9 slices firm white bread, crusts left on
400g Irish butter at room temperature
Salted Caramel Sauce
110g unsalted Irish butter, cut up into pieces
225g granulated sugar
1 dessert spoon sea salt
600ml cream
METHOD:
1. Pre-heat the oven to 200oC/400F/Gas 6
2. Butter a 9-inch square nonreactive baking dish.
3. In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg, and vanilla to make a custard. Spread one side of each slice of bread with butter. Cut the slices in half diagonally and arrange half the bread in the bottom of the baking dish, overlapping the slices. Sprinkle half of the raisins over the bread. Repeat with the remaining bread and raisins. Pour the custard over the bread and let it soak for 30 minutes.
4. Place the baking dish in a large baking pan. Add enough hot water to come halfway up the sides of the dish. Bake for 50 to 60 minutes, or until the pudding is set and the top is golden. Remove the baking dish from the water bath and let cool slightly on the wire rack.
5. To make the salted caramel sauce: In a small saucepan over medium heat, melt the butter. Whisk in the sugar, sea salt and cream. Reduce the heat to low and simmer for 10 minutes, or until the sauce thickens. Serve the pudding warm with the salted caramel sauce spooned over each portion.
