Salted caramel whiskey bread and butter pudding

Bread and butter pudding is one of my favourite things. Super easy to make.


100g/3½oz raisins

120ml/4fl oz Irish whiskey

400g/14oz unsalted butter, at room temperature, plus extra for greasing

5 large eggs

480ml/16fl oz double cream

225g/8oz granulated sugar

½ tsp ground cinnamon

¼ tsp ground nutmeg

1 tsp vanilla extract

8–9 slices of firm white bread, crusts left on

For the salted caramel whiskey sauce

110g/scant 4oz unsalted butter, cubed

225g/8oz granulated sugar

2 tsp sea salt

600ml/20fl oz double cream


In a medium mixing bowl, combine the raisins and whiskey, and leave to soak for an hour.

Butter a 22cm square non-reactive baking dish. In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg and vanilla to make a custard. Spread one side of each slice of bread with butter. Cut the slices in half diagonally and arrange half the bread in the bottom of the prepared baking dish, overlapping the slices. Drain the raisins, reserving the whiskey, and sprinkle half over the bread. Repeat with the remaining bread and raisins. Pour the custard over the bread and let it soak for 30 minutes.

Preheat the oven to 200C/400F/gas mark 6. Place the baking dish in a large pan. Add enough hot water to come halfway up the sides of the dish. Bake for 50–60 minutes, or until the pudding is set and the top is golden. Remove the baking dish from the water bath and leave to cool slightly on a wire rack.

To make the salted caramel whiskey sauce, melt the butter in a small saucepan over a medium heat. Whisk in the sugar, salt and cream, and the whiskey from the raisins. Reduce the heat and simmer for 10 minutes, or until the sauce thickens. Serve warm with the sauce spooned over the top of the pudding.

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