Bread and Butter Pudding with a Praline Ice Cream
is another top recipe we have received from Robert
Hutchinson, Sous Chef at Weston Park, Shropshire.
slices white medium thick bread crusts
salt free butter soft
2 scraped vanilla pods
600ml double cream
175g caster sugar
16 egg yolks
70g ground hazelnuts
the raisins and sultanas overnight in frangelico
or liqueur of choice
a casserole or baking dish.
the dish well and the butter all the bread
the bread in the dish and between each layer
sprinkle some fruit and ground almonds
the milk and cream to the boil with about
1/3 of the sugar.
the rest of the sugar with the yolks pour
the milk and cream onto this and mix well.
the vanilla and pour onto the bread till just
covered, press down lightly add more liquid
with greased foil and bake at 180ºC/350ºF
for about 40mins or till just set.
a dish the same size lightly press the dish
and chill for at least 3hrs.
out to desired shape and reheat on a greased
baking tray in the oven when hot sprinkle
the top with caster sugar and glaze until
golden brown under the grill.
on warmed plates with praline ice cream and
a custard sauce.