- 12 slices of white bread
- 250g butter
- 30g sultanas, soaked in a high
- ABV Belgian Dubbel or Barley
- Wine for at least a week
- 450ml double cream
- 150ml milk
- 2 vanilla pods
- 140g egg yolk
- 175g caster sugar
Bread & Butter Pudding
By Paul Ainsworth
SERVES: 4
PREPARATION: 20mins
COOKING: 60mins
This dish is a true classic that people love by Paul Ainsworth. It reminds Paul of his time spent working with Gary Rhodes.
A name that rolls off the tongue as one of the most famous chefs in Cornwall, Paul is the talent behind two of Padstow’s most applauded eateries – Paul Ainsworth at No.6 and Rojano’s in the Square.
Southampton born, he made his way to Cornwall via the kitchens of Gary Rhodes, Gordon Ramsay and Marcus Wareing. In 2011 he trumped some of the nation’s top chefs when he made it to the final of BBC2’s Great British Menu, and he was awarded his first Michelin star by 2012. Recognised for his unique style of cooking, Paul’s dishes showcase the best Cornish produce sourced from local farmers, fishermen and artisan suppliers.
- 12 slices of white bread
- 250g butter
- 30g sultanas, soaked in a high
- ABV Belgian Dubbel or Barley
- Wine for at least a week
- 450ml double cream
- 150ml milk
- 2 vanilla pods
- 140g egg yolk
- 175g caster sugar
- Place the butter in a pan and bring to the boil, whisking all the time until it turns nut brown. Then pass through a fine sieve, whisk until cool and leave to set at room temperature.
- For the custard, whisk the eggs and the sugar together until pale and light.
- Bring the cream, milk and vanilla to the boil, then pour over theegg and sugar mixture, whisking all the time.
- Bring a pan with water to the simmer, then place the custard mixture in the bowl over the water and cook out until thick – stirring all the time.
- Once the custard is thick and about 75-80C, pass through a fine sieve and leave to cool to room temperature.
- Now butter your bread with the caramelised butter, cut off all the crusts from the bread and cut each slice into 4 triangles.
- Lightly butter a small Pyrex dish and sprinkle some soaked sultanas on the base of the dish.
- Dip the buttered bread triangles into the custard and lay into the dish, forming a single layer of bread with no gaps, then sprinkle some more sultanas on top of the bread.
- Ladle a small amount of custard over this layer, then repeat this bread layer twice more.
- On the third and final bread layer don’t put any sultanas on top, just cover with the remaining custard.
- Place cling film on top and leave at room temperature for at least 12 hours (making this the day before is fine). This helps the custard to really soak into the layers.
- Place the dish inside a deep oven tray and fill the tray with warm water to the height of the bread and butter.
- Place into a preheated oven at 110C and cook for 1 hour, until the custard is nice and thick. You can leave the cling film on top when baking as this will stop the top from drying in the oven.
- To finish and give the bread and butter pudding an amazing texture, sprinkle caster sugar on top and blow torch to caramelise like a crème brûlée.
- Serve with vanilla ice cream for a real treat.
ingredients
method
- Place the butter in a pan and bring to the boil, whisking all the time until it turns nut brown. Then pass through a fine sieve, whisk until cool and leave to set at room temperature.
- For the custard, whisk the eggs and the sugar together until pale and light.
- Bring the cream, milk and vanilla to the boil, then pour over theegg and sugar mixture, whisking all the time.
- Bring a pan with water to the simmer, then place the custard mixture in the bowl over the water and cook out until thick – stirring all the time.
- Once the custard is thick and about 75-80C, pass through a fine sieve and leave to cool to room temperature.
- Now butter your bread with the caramelised butter, cut off all the crusts from the bread and cut each slice into 4 triangles.
- Lightly butter a small Pyrex dish and sprinkle some soaked sultanas on the base of the dish.
- Dip the buttered bread triangles into the custard and lay into the dish, forming a single layer of bread with no gaps, then sprinkle some more sultanas on top of the bread.
- Ladle a small amount of custard over this layer, then repeat this bread layer twice more.
- On the third and final bread layer don’t put any sultanas on top, just cover with the remaining custard.
- Place cling film on top and leave at room temperature for at least 12 hours (making this the day before is fine). This helps the custard to really soak into the layers.
- Place the dish inside a deep oven tray and fill the tray with warm water to the height of the bread and butter.
- Place into a preheated oven at 110C and cook for 1 hour, until the custard is nice and thick. You can leave the cling film on top when baking as this will stop the top from drying in the oven.
- To finish and give the bread and butter pudding an amazing texture, sprinkle caster sugar on top and blow torch to caramelise like a crème brûlée.
- Serve with vanilla ice cream for a real treat.
beer pairing
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