18 slices of white slice pan ( crusts removed )
4 eggs
110g Butter
500ml cream
200g caster sugar
20ml Vanilla Flavouring
1 tsp Cinnamon
As much Raisins as you like.
Method
We serve this straight out of the oven each morning for Breakfast. It is a guest favourite. My Mother Nuala first started the tradition and we have continued it to this day. Usually one would find Bread and Butter Pudding on a dessert menu, but we find it goes equally well for Breakfast.
Butter 6 slices of white slice pan and place into a casserole dish.
Sprinkle caster sugar, raisins and cinnamon over the slices of bread.
Butter your next 6 slices and again sprinkle the caster sugar, raisins and cinnamon.
For the last layer butter another 6 slices and sprinkle just the caster sugar and cinnamon.
Crack 4 eggs into the cream and lightly whisk.
Add the vanilla flavouring and again give a light whisk.
Pour the mixture over the 3 layers of bread in the casserole dish.
Make sure that all the bread is submerged in the cream mix.
Place into the oven at 200C (190C Fan)/400F.
Place a small tray of hot water onto the other shelf in the oven. (This will keep the pudding moist and prevent the bread and butter pudding from drying out.)
Bake for 30 to 35 minutes until the crust is golden brown.
Serve with some stewed rhubarb and a scoop of natural yogurt, to make the perfect breakfast treat.
