OK, I admit it...

[miss_s_b]

... the reason I posted bread for last week's challenge is because I knew if push came to shove and I was really busy I could just C&P this:

Extremely Boozy Bread and Butter Pudding

This serves 4 and is about 750kcals per portion

Equipment:

• Deep lasagne dish or similar that holds at least 2 pints and has a flat bottom
• Oven
• Balloon whisk
• Mixing bowl
• Measuring jug because baileys doesn't come in pints

Ingredients:

• 6 thick or 8 medium slices of bread
• Some butter
• Some dried fruit - Suggestions: sultanas, chopped dried apricots, dried cherries. You need enough to have a reasonable amount distributed through the pudding; Christ alone knows what that is in grams, I always look and say "that's about enough".
• Some booze to soak the dried fruit in - a whisky or a brandy is best, but if you're using cherries for the fruit, and you can get it, kirsch is amazing
• Optional nuts, but not in our household with nut allergic people.
• 3 eggs
• 1 pint of Baileys or equivalent Irish Cream concoction - Tesco's own brand one is quite good.
• Nutmeg/cinnamon/mace/vanilla extract to taste.
• NB: you don't need any sugar because baileys is full of it

Method:

• Soak the dried fruit in the booze for as long as you can stand it before you absolutely must have pudding. Overnight is best, but I can never last that long.
• Drain the fruit and save the booze for future soaks. Or drink it. Whatever.
• Pre heat the oven to 180 electric/160 fan/Gas 4.
• Butter all the bread as if you were making sandwiches with it.
• Cover the bottom of the lasagne dish with bread, butter side down. You may need to cut the bread up so it fits in the dish; that's fine.
• Sprinkle soaked fruit over the layer of bread, then add another layer of bread, butter side up this time.
• Keep layering fruit and bread til is level with the top of the dish, and make sure you sprinkle some fruit on top.
• In your mixing bowl whisk together your baileys, eggs and whatever spices etc you are using.
• Pour it over the bread & butter slowly so it soaks in.
• Stick it in the oven for 40 minutes or so till it's golden brown and risen.
• Eat immediately, it won't keep.

Comments

[el_staplador]

Heh - mine would have been bread and butter pudding if I'd been cooking any night this week, but the savoury version that's basically cheese sandwiches in custard. Maybe with ham...

[miss_s_b]

Oooo that sounds right up my alley!