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Colin's bread & butter pudding with raisins
Colin's bread & butter pudding with raisins
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Prep Time:
45 minutes
Cook Time:
85 minutes
Total Time:
130 minutes
Decadent bread pudding with luscious custard, infused with sherry-soaked fruit for a burst of flavor.
Ingredients:
  • 150g raisins
  • 250ml (1 cup) sherry
  • 150g unsalted butter, at room temperature, plus extra to grease
  • 16 slices day-old sourdough bread
  • 600ml double cream
  • 1 vanilla bean, split, seeds scraped
  • 8 egg yolks
  • 430g (2 cups) caster sugar
  • 60ml (1/4 cup) water
  • Ice-cream, to serve
Instructions:
  • Combine the plump raisins and flavorful sherry in a elegant glass or ceramic bowl. Let it sit for 8 hours or overnight to marinate. Strain the soaked raisins, but don't forget to keep that rich sherry liquid for later use.
  • Butter one side of each bread slice and let them sit aside.
  • Combine the cream, vanilla seeds, and bean in a saucepan and bring to a gentle boil over high heat.
  • Whisk egg yolks and 1 1⁄2 cups of sugar with electric beaters until pale and creamy in a heatproof bowl. Slowly whisk in hot cream mixture until fully combined, then add half of the sherry. Let the mixture cool slightly, then strain the custard through a sieve into a large jug.
  • Line the base of the dish with 4-5 slices of bread, ensuring full coverage. Scatter a generous handful of raisins on top. Layer the remaining bread slices, slightly overlapping. Drizzle three-quarters of the custard over the bread. Sprinkle the remaining raisins evenly. Gently press down the bread to absorb the custard. Pour over the rest of the custard and allow it to soak for 25 minutes. Cover with foil and bake for 1 hour. Uncover and bake for an additional 20 minutes until the custard sets. Let it rest for another 20 minutes before serving.
  • Preheat oven to 150C (130C fan-forced) and grease a 3L (12-cup) ovenproof dish.
  • Prepare a baking tray with baking paper. Combine water and the remaining sugar in a small saucepan over medium-low heat. Boil, then simmer uncovered for 4-5 minutes until a golden caramel forms. Pour the caramel onto the tray and let it cool. Break into pieces and pulse in a food processor until finely crushed.
  • Sprinkle caramel over pudding, then torch to caramelize. Serve with ice cream and drizzle with any leftover sherry, if desired.

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