Baguette And Butter Pudding Recipe

Name: Baguette And Butter Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter, softened; 5 ounces baguette, thinly sliced (about half a baguette); 6 1/2 tablespoons golden raisins; 2 extra-large egg yolks; 2 extra large eggs; 3 1/2 tablespoons granulated sugar; 1 1/4 cups heavy cream; 1 1/4 cups milk; 4 tablespoons Baileys Irish Cream (or any cream liqueur, or add more to taste); 1 tablespoon demerara sugar (for sprinkling); 3 tablespoons apricot jam

Servings: persons

4 tablespoons butter, softened
5 ounces baguette, thinly sliced (about half a baguette)
6 1/2 tablespoons golden raisins
2 extra-large egg yolks
2 extra large eggs
3 1/2 tablespoons granulated sugar
1 1/4 cups heavy cream
1 1/4 cups milk
4 tablespoons Baileys Irish Cream (or any cream liqueur, or add more to taste)
1 tablespoon demerara sugar (for sprinkling)
3 tablespoons apricot jam

1
NB The instructions are edited and the comments in brackets are mine.
2
Grease the sides of a 1.5 litre shallow baking dish with some of the butter (I use a Le Creuset oval dish).
3
Spread the bread slices with the remaining butter (I spread on both sides, sometimes using a little more butter than he suggests).
4
Arrange the bread in the dish in overlapping layers, sprinkling the dried fruit in between.
5
Beat the egg yolks, whole eggs and granulated sugar together until creamy.
6
Beat in to the mixture the cream, milk and liquer.
7
Pour the mixture over the bread.
8
Press the bread slices down gently so they are completely submerged.
9
Let stand for about 20 minutes so that the bread can soak up the custard mixture.
10
Preheat the oven to 350F (180C, Gas Mark 4).
11
Put the dish in a roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dish, to prevent the custard from overheating and curdling.
12
Sprinkle with demerera sugar and bake for 45-50 minutes until golden.
13
Warm the jam so that it is runny.
14
Remove the pudding from the oven and dab it with the jam. Let it stand for 15 minutes before serving so it firms up. (I take it our of the bain marie but Gordon is unclear on that point).

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons butter, softened, 5 ounces baguette, thinly sliced (about half a baguette), 6 1/2 tablespoons golden raisins, 2 extra-large egg yolks, and more.

Yes, Baguette And Butter Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baguette And Butter Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions