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Baguette and Butter Pudding Laced With Baileys

A community recipe by

Not tested or verified by Nigella.com

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Introduction

From Gordon Ramsey's 'Just Desserts'

From Gordon Ramsey's 'Just Desserts'

Ingredients

Serves: 2

Metric Cups
  • 1 large baguette
  • 1 butter
  • 1 sultanas (or dried cranberries)
  • 4 large eggs
  • 1 caster sugar
  • 1 double cream
  • 1 milk
  • 1 demerara sugar
  • 1 apricot jam
  • 1 baileys
  • 1 large baguette
  • 1 butter
  • 1 golden raisins (or dried cranberries)
  • 4 large eggs
  • 1 superfine sugar
  • 1 heavy cream
  • 1 milk
  • 1 turbinado sugar
  • 1 apricot jam
  • 1 baileys

Method

Baguette and Butter Pudding Laced With Baileys is a community recipe submitted by BlondeEmma and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Grease an Oval Dish.
  • Thinly Slice the Baguette and Butter on both sides. Layer the bread in the dish, sprinkling with the Dried Fruit between Layers.
  • Make a custard using 2 egg yolks, 2 complete eggs, 150g caster sugar, 300ml Milk, 300ml Double Cream and 4tbsp Baileys (or more to taste!)
  • Beat until smooth and creamy.
  • Pour the Custard over the bread and press down lightly with your fingers, so that the bread is submerged. Leave to soak for 15-20mins.
  • Sprinkle with Demerara sugar and bake in an oven at about 150C for 40-50 minutes.
  • Heat The apricot jam and brush over the baked dessert. Leave to stand for 15 minutes as the custard will keep cooking as it cools. Yummy!

  • Grease an Oval Dish.
  • Thinly Slice the Baguette and Butter on both sides. Layer the bread in the dish, sprinkling with the Dried Fruit between Layers.
  • Make a custard using 2 egg yolks, 2 complete eggs, 150g superfine sugar, 300ml Milk, 300ml heavy cream and 4tbsp Baileys (or more to taste!)
  • Beat until smooth and creamy.
  • Pour the Custard over the bread and press down lightly with your fingers, so that the bread is submerged. Leave to soak for 15-20mins.
  • Sprinkle with turbinado sugar and bake in an oven at about 150C for 40-50 minutes.
  • Heat The apricot jam and brush over the baked dessert. Leave to stand for 15 minutes as the custard will keep cooking as it cools. Yummy!

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