Recipes, Desserts

Traditional Irish Bread and Butter Pudding

My traditional Irish Bread and Butter Pudding recipe was a staple in my home growing up. Enjoy this hearty dessert for St. Patrick's Day or any time of year!

Bread & Butter Pudding has been a staple in many Irish homes for donkey's years. My mum made this exact recipe for us growing up. Like a lot of traditional dishes, this recipe came about as a way to use up leftover, day-old bread.

Growing up in Ireland, I'm used to eating hearty, comforting desserts like puddings. Due to our cold weather and dark days dishes like Bread & Butter Pudding were a good way to warm you up. I might be biased or just nostalgic but I think my Mammies' Bread & Butter Pudding recipe is the best I have ever tasted. I just love how the warm cinnamon/egg mixture combines with the buttery bread when it bakes. 

I baked my Pudding in a beautiful white Le Creuset Heritage Cover Square Casserole dish. It was nice and deep which gives you a lot of soft pudding.

A good pastry brush that doesn't shed is my Mason Cash Pastry Brush. I used it to brush my pudding dish generously with butter.

I served my pudding in a Tag Ivory Sonoma Rimmed Bowl. I'm happy to add these to my collection of treasures because the neutral tone means they fit in anywhere.

As always pride and place in my kitchen is a John Boos Chopping Board. Add it to your wish list if you haven't already, it's life changing. Considering I'm tight on kitchen space, this board gives me a whole new surface to work on.

Top your Irish Bread & Butter Pudding with freshly whipped cream or even ice cream if you like. I hope you enjoy my Bread & Butter Pudding for St. Patrick's Day or anytime of year. Hopefully it will warm your heart and home like it did mine.

Traditional Irish Bread and Butter Pudding

theinspiredhome.com
INGREDIENTS

¾ pint (354ml/12floz) milk

¼ teaspoon ground cinnamon

4 tablespoons sugar

6 thin slices white bread

¼ cup (2oz/60g) butter, softened

3 large eggs

¼ cup (1¼ oz/45g) raisins

DIRECTIONS

1. Whisk together the eggs, sugar, cinnamon and milk in a large bowl. Set aside.

2. Meanwhile, spread the slices of bread with almost all of the butter, and grease the dish with the rest. Cut off the crusts and cut each slice of bread into triangles. Lay the triangles, butter side up in the dish. Scatter the raisins between the slices.

3. Pour the custard over the bread soaking every slice. Set it aside to absorb for 15 minutes.

4. Bake the pudding at 350oF (180oC) for about 1 hour or until the pudding has risen and is golden in color. Serve immediately. Top with freshly whipped cream and enjoy!

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