Bread and Butter Pudding
- ½ cup unsalted butter
- 18 slices white bread, crusts removed
- 1/3 cup Grand Marnier
- 1 ½ tablespoons raisins
- 1 ½ tablespoons mixed citrus peel
- 1 ½ tablespoons apricot conserve
- 6 whole eggs
- 4 egg yolks
- 100gm sugar
- 2 cups milk
- 2 cups cream
- Brown sugar for dusting
Preheat the oven to 150°C.
Cut the bread to fit the bottom and sides of 6 individual ramekins and cut 6 rounds to act as tops. Butter all bread on one side and line the ramekins with the butter side out.
Sprinkle the bread lining the ramekins with Grand Marnier. Place a portion of raisins, mixed peel and apricot conserve in each ramekin. Beat the eggs, sugar, milk and cream with a whisk until thoroughly combined, then ladle custard mixture evenly into each ramekin.
Allow the ramekins to rest for 5 minutes, allowing the bread to soak up the custard.
Top up each ramekin and place a bread lid on each, butter side up. Dust with brown sugar and place in a roasting dish. Pour hot water into the dish until it is halfway up the outside of the ramekins. Bake until the custard is set, for approximately 35 minutes.
Run a knife around the inside of the ramekin and carefully remove the bread puddings. Serve with Crème Anglaise and a quenelle of whipped cream.
The puddings may be prepared a day in advance and refrigerated.
To reheat, place in a water bath and heat in 150°C oven.
Wine match by John Hawkesby
Dessert wine: 2008 Waimea Late Harvest Riesling