Irish Coffee Bread & Butter Pudding
When it comes to desserts, very little beats a thick, creamy bread and butter pudding. While the classic version may have been a family-friendly, post-roast staple when I was little, this particular Irish Coffee recipe certainly packs more of a grown-up punch than your usual pud.
With a tot of Irish whiskey and a splash of strong fresh coffee mixed into the custard, this recipe is the perfect way to pep up a traditional sweet with a boozy, indulgent twist.
Ingredients (serves 6-12):
- ½ farmhouse loaf (slightly stale is best)
- Lightly salted Butter
- 75g milk chocolate chips
- 75g raisins
- 4 medium Eggs
- 200 ml Double Cream
- 200 ml Whole Milk
- 150 ml strong fresh coffee (cooled in fridge)
- 50ml Irish whiskey
- 2 drops vanilla extract
- 50 g Caster Sugar
- 50 g Light Brown Sugar
Method (50 mins):
Step 1: Grease an oven-proof casserole dish with butter, then slice the bread into 2cm thick slices and lightly butter each slice on one side.
Step 2: Once buttered, cut each slice diagonally into triangles. Lay half of the slices neatly into the casserole dish, slightly overlapping, then sprinkle half of the choc chips & raisins on top
Step 3: Place the remaining bread slices on top as a second layer, then sprinkle over the remaining choc chips & raisins
Step 4: In a jug, whisk together your eggs, cream, milk, vanilla extract, caster sugar and coffee, whisky, until smooth & fully combined
Step 5: Pour the coffee & cream mixture over the top of your sliced bread, making sure every slice is covered!
Step 6: Preheat the oven to 180C/160C fan/360F/Gas 4. While your oven heats up, place your casserole dish in the fridge – ideally leave for 30 minutes to let the custard soak in
Step 7: When your oven is hot, take your pudding out of the fridge, sprinkle over the brown sugar, then bake in the oven for 35-40 minutes, or until golden-brown and crisp and the pudding slightly puffed up.
Step 8: Serve warm, pour over an extra splash of double cream and grab a glass of whisky – Sláinte!
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