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fRENCH fOOD fRIDAY...Baguette & Butter Pudding


Bonjour mes belles,

 I am in the food for making a favourite recipe of mine and it is a great way to use up left over pieces of baguette. It is delicious hot or cold......

 Baguette & Butter Pudding

Ingredients

  • One Large Baguette
  • Butter
  • Sultanas or Dried Cranberries, or Both
  • 4 Large, Free Range Eggs
  • Caster Sugar
  • Double Cream
  • Milk
  • Demerara Sugar
  • Apricot Jam
  • Baileys Adjust Quantities to Taste

Method

Serves: 2
  1. Grease an Oval Dish.
  2. Thinly Slice the Baguette and Butter on both sides. Layer the bread in the dish, sprinkling with the Dried Fruit between Layers.
  3. 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!)
  4. Beat until smooth and creamy.
  5. 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.
  6. Sprinkle with Demerara sugar and bake in an oven at about 150C for 40-50 minutes.
  7. 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! 

Bon appetit,  Leeann x
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Comments

  1. Seawashed28 February 2014 at 01:28

    Oh my goodness does this look amazing. I wish I could have milk products because I would definetly make this! But I am lactose intolerant. One of my favorite things to have with tea is toasted bread and apricot jam.

    ReplyDelete
  2. Burlap Luxe28 February 2014 at 08:53

    Yum, will have to make this.
    Always leave here inspired.

    Xx
    Doré

    ReplyDelete
  3. Karena28 February 2014 at 21:02

    Oy yes, I am making this over the weekend! Yum!
    xoxo
    Karena
    An Invitation to the Garden

    ReplyDelete
  4. Notes From ABroad1 March 2014 at 01:19

    Oh I love bread pudding / baguette pudding ! Tomorrow I am going to try to make a Chocolate Orange Quick Bread.
    Then we can all get together for tea :)
    besos, C

    ReplyDelete
  5. Jeanette4 March 2014 at 02:15

    Yum--it sounds wonderful====just wondering about 2 eggs in recipe----you say two yoke---then you say two complete eggs----just wondering!!? would love to make it could you let me know

    ReplyDelete
    Replies
    1. Fabulously French6 March 2014 at 20:52

      Bonjour Jeanette to make the custard you use 2 egg yolks plus 2 complete eggs (whites and yolks).

      Hope that you like it as much as we do :-)

      Leeann

      Delete
  6. Jeanette6 March 2014 at 23:34

    Thank you so much for answering----cant wait to make it. Always enjoy your post BUT look forward to Fridays----they are sooooo good---THANK YOU AGAIN
    Jeanette ( Adelaide --South Australia )

    ReplyDelete

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