November 30, 2019
Baileys Bread & Butter Pudding!
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A delicious Baileys bread & butter pudding that’s perfect for the festive season – Baileys, brioche, chocolate, raisins and more!
Bread and butter pudding
Oh hey bread and butter pudding.. it’s been a while! To be fair, it’s only been on my blog once so far, and in hot cross bun form, so this is probably more of a classic. Just with an alcoholic kick of Baileys!
So! This is a luxurious and delicious pudding that is guaranteed to satisfy your delicious and alcoholic puddings of dreams, that is ideal for the colder winter months of the year.
Baileys bread and butter pudding
I decided a while ago that I wanted to post a bread & butter pudding for winter this year, but as it was getting closer and closer to Christmas, and I got a little carried away with buying some Baileys when it was on offer, I thought I would combine the two!
This is probably more towards a classic bread and butter pudding then I have ever made before, as I always love my twists with recipes, but it is still quite classically Jane with a few added extras. Baileys, brioche, chocolate and more.
Brioche
So, in my opinion, a classic bread and butter pudding uses bog standard bread, butter and then eggs, cream/milk and raisins with some sugar. This may be different to your classic version, but that’s what I imagine!
For this beauty, I decided to make it more luxurious and use brioche. Brioche is still bread, but its a more indulgent version, with a sweeter and more delicious taste. Basically, the perfect bread for a pudding like this!
The filling
For the custard mixture, I would normally use eggs, cream, milk and a touch of sugar, and this is no different… but this time, I’ve added Baileys. An equal mix of cream, milk and Baileys makes a delightful concoction, and then an even better custard with the eggs and sugar.
As I mentioned earlier, I always think that bread and butter pudding classically involves raisins or similar, and I have done no different here. However… as I know a lot of my readers are not the biggest raisin fans, so I went for half raisin, half chocolate chip. You can use all raisins, or all chocolate chips – it’s up to you!
Prep, make then bake!
I prep my Baileys bread & butter pudding by slicing and lightly buttering my bread, and swirling it into my dish. I sprinkle over my raisins and chocolate chips. Then, I whisk together my eggs, cream, milk, baileys and sugar and pour it over.
I finish it off with a sprinkle of light brown sugar to get some caramelising in the oven, but this is optional! And then, I let it sit in the fridge for 30 minutes or so to really soak up the baileys custard goodness whilst the oven heats up, and then I bake!
This beauty really is best served warm, and on the day of making, but it can be reheated easily once. An extra drizzle of cream, some custard, or a small drink of baileys on the side… it’s up to you! ENJOY!!!
Baileys Bread & Butter Pudding!
Ingredients
- 400 g brioche loaf
- unsalted butter
- 75 g raisins
- 75 g chocolate chips
- 4 medium eggs
- 200 ml double cream
- 200 ml whole milk
- 200 ml Baileys
- 50 g caster sugar
- 50 g light brown sugar
Instructions
- Start by prepping your ingredients. I slice my bread into 2cm thick slices, and then also in half to get them to be shorter!
- Spread a small amount of unsalted butter onto each piece of bread, and then put the bread into your dish.
- Sprinkle on your raisins and chocolate chips!
- In a jug, whisk together your eggs, cream, milk, baileys and sugar!
- Pour over the bread evenly.
- Sit the pudding in your fridge whilst your oven heats up - for 20-30 minutes!
- Preheat your oven to 180C/160C Fan.
- Sprinkle over the brown sugar, and bake in the oven forr 35-40 minutes, or until baked. You want it to be nice and golden on top, and perfectly stodgy.
- Enjoy!
Notes
- For this recipe I did my shopping at Sainsburys by chance - I bought the brioche loaf, and so on from there!
- I used the original baileys, but you can use any flavour you fancy!
- You can use all raisins, or all chocolate chips.
- This is best served on the day of baking when it's fresh, but can easily be reheated once!
- Serve with cream, ice cream, custard or more!
ENJOY!
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J x
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Lovely & moist, a great find to use up Christmas leftovers. We used semi-skimmed milk but worked just as well.
Please can you tell me what the red juice is in the pictures? I’m wondering if its something good that I can add to an already perfect recipe
It’s just the pattern on the plate x
Great recipe, can this be stored and reheated
What size dish please and can you remember the stockist?
Its from habitat, a while ago!
Could you use panettone? Never made bread and butter pudding and we had a panettone for Christmas and wondered if it would work for this recipe? Thanks
Yes absolutely! Enjoy! x
Best Bread and butter pudding recipe ever.
Could I swap cream for sour cream ?
Could I prep or cook this ahead and freeze x
Yes absolutely you can! Enjoy! x
hi Jane,
if I do 300ml Baileys and 100 milk, will it ruin it? 😉 thank you. Eva
What size of dish please
I made this for St. Patrick’s Day, it was sooo good! The brioche and the custard gave it a really rich flavour and texture. I’ll definitely make this again.
Hi Jane. I don’t drink alcohol. What can I substitute the Baileys with or can I omit it entirely?
You can use more double cream instead x
Hello, I’m hoping you’re still replying n here, i wanted to prep this tonight for Christmas day do you think that will be okay? so prep tonight, put in the fridge and bake tomorrow?
Yes that would be fine!
Unsure if you’re still answering messages on this recipe but do you think this would work if I used lactofree products?
Looks great, I love following your recipes
Whilst I haven’t tried it, I don’t see why it wouldn’t work!
This was amazing! I did half quantities for my husband and myself, I had thirds (!) and there’s still half a pudding left off tonight. The original recipe must make monster pud 🙂
I used brioche rolls rather than a list as it was all I could get. I would do the same again as the rolls give more edges to crisp up on top – the best bit!!
I would recommend scattering the choc chips/raisins between the layers of bread as you go, rather than leaving it all to the end, otherwise they will all end up on the top of your pudding. Another tip is not to put any raisins on the very top, unless you like them charred!
Would definitely make this again, once the scales have recovered.
Thanks for a great recipe!
Absolutely amazing and so easy to make. Definitely one to make again
I made this last week, absolutely to die for and so easy to make.
So glad you liked it!
I am planning to use this for Christmas… can I pre make and freeze?
Don’t ‘do’ bread & butter pudding but I thought I’d give it a try….used Vanilla Baileys and cinammon chips instead of chocolate….OH MY WORD!!!!! Loved it! Even my dad loved it and was eating it out of the dish!!!
Hi Jane please can you tell me what size dish you used and how many portions does it make
Dishes can vary so greatly in size that I didn’t specify. I believe mine was roughly 10″ diameter. Portions are noted on the recipe.
Good afternoon Jane, just a quick question could you use panatone?
Yes you could!