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Bread and Butter Pudding (Anne Burrell) Recipe

Bread and Butter Pudding (Anne Burrell) Recipe

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Ingredients:

Serving

2 cups heavy cream
1 vanilla bean, split and seeds scraped
1 cup sugar, plus 1/2 cup for the topping
8 egg yolks
12 slices tight crumb white bread (recommended: pepperidge farm) crusts removed
1 stick butter, room temperature
3/4 cup golden raisins , soaked in 3/4 cup irish whiskey
4 tea bags
4 cups boiling water
3/4 cup irish whiskey (reserved from pudding)
2 tbsp sugar
2 cinnamon sticks
2 cloves
1/2 lemon, juiced

Directions:

Preheat the oven to 325 degrees F.
Pudding:
In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture. This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mixture until you are ready to assemble the pudding. Discard the vanilla bean.
To assemble the pudding:
Butter 1 side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream. MMMMM... don't skimp on this step.
Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish. Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour.
Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch (This is REALLY fun!) to crystallize the sugar on the top of the pudding. A little bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve with the whiskey tea sauce.
To make the sauce:
While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove-not spicy hot) and a perfect accompaniment to the creamy sweet pudding.
MMMMMMMMMMMMMMMMM...MMMMMM....MMM!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	878.57 Kcal (3678 kJ)
Calories from fat	484.94 Kcal
		% Daily Value*
Total Fat	53.88g	83%
Cholesterol	470.3mg	157%
Sodium	162.77mg	7%
Potassium	456.98mg	10%
Total Carbs	63.46g	21%
Sugars	51.94g	208%
Dietary Fiber	1.52g	6%
Protein	14.06g	28%
Vitamin C	8.3mg	14%
Vitamin A	0.3mg	9%
Iron	2.5mg	14%
Calcium	139mg	14%

Amount Per 100 g
Calories	165.23 Kcal (692 kJ)
Calories from fat	91.2 Kcal
		% Daily Value*
Total Fat	10.13g	83%
Cholesterol	88.45mg	157%
Sodium	30.61mg	7%
Potassium	85.94mg	10%
Total Carbs	11.93g	21%
Sugars	9.77g	208%
Dietary Fiber	0.29g	6%
Protein	2.64g	28%
Vitamin C	1.6mg	14%
Vitamin A	0.1mg	9%
Iron	0.5mg	14%
Calcium	26.1mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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