Richard’s Bread ‘n’ Butter Pudding Recipe

This is an edited extract from The Good Farm Cookbook by Scott Gooding & Matilda Brown.

My dad was a publican for 40 years and always had his head in a dog-eared cookbook looking for inspiration for daily specials or events. He had a few signature dishes, and his bread ’n’ butter pudding was one of them.

Ingredients

• 3–4 tablespoons unsalted butter, plus extra for greasing
• 6–8 slices of day-old gluten-free or sourdough bread, crusts removed
• 2 cups (300 g) diced peaches (optional)
• 3 large eggs
• 2 cups (500 ml) full-cream milk
• ½ cup (125 ml) thick (double) cream, plus extra to serve
• ¼ cup (45 g) coconut sugar, plus extra for sprinkling
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• A pinch of salt
• ¼ cup (60 ml) Baileys Irish Cream
• ¼ cup (60 ml) Tia Maria

Method

1. Grease a 23 × 23 cm (9 × 9 inch) baking dish with a little softened butter. Butter each slice of bread on one side and cut into triangles.
2. Arrange half of the bread triangles, buttered side up, in a single layer in the bottom of the greased dish. Sprinkle half of the peaches (if using) evenly over the bread. Repeat with the remaining bread and fruit to create two layers.
3. In a separate bowl, whisk together the eggs, milk, cream, coconut sugar, vanilla, cinnamon, nutmeg, and salt. Add the Baileys and Tia Maria and whisk again.
4. Pour the custard mixture evenly over the bread and fruit layers, pressing gently to ensure the bread absorbs the liquid. Sprinkle extra coconut sugar on top.
5. Preheat the oven to 175°C (325°F). Cover the dish with foil and let it rest for 20 minutes.
6. Bake for 30–40 minutes covered, then remove the foil and bake for a further 20–25 minutes or until golden and the custard is set.
7. Remove from the oven and allow to cool slightly. Serve warm with dollops of cream.