If you are a follower of my blog, you most probably would have noticed that I love cooking with my Le Creuset Buffet Casserole. (See here, here, here and here just to name a few examples.)
While I usually use the buffet casserole for cooking, it can also be used baking.
Cast iron is great for baking because of its unique ability to keep things hot on its entire surface, and this means that whatever you are baking will bake evenly.
And today I am going to show you how to bake this super delicious Bread and Butter Pudding using the Brandy Custard I made a week or so ago.
The heady combination of bread, a rich brandy custard and golden raisins is one that is very hard to resist!
The great thing about serving Bread and Butter Pudding, especially for festivals like Christmas, is that it can be made in advance – simply bake it just before serving! This means that you can spend more time (1) tending to other dishes; and (2) catching up with your family and friends!
Alcohol evaporates when cooked, so I have no problems serving this to my kids, but if you are concerned, simply substitute the brandy custard with a normal custard.
I baked my own raisin loaf for this recipe but you can use any raisin bread you like. In fact if you have some brioche, it will be fabulous for making pudding!
Let me show you how to make this delectable dessert.
Remove the crust from the bread and cut into squares.
Place the bread in a big bowl.
Drizzle melted butter on the bread, toss then pour the brandy custard onto the bread.
Use a spatula to mix, making sure that all the bread is coated with the custard. Allow the bread to soak up the custard.
Transfer the bread and custard into a 26cm Le Creuset Buffet Casserole. Scatter the raisins on the pudding. If you like, you can also sprinkle on some demerara sugar.
Bake at 180°C for 50-60 minutes, or until the top is golden brown.
Serve warm.
Enjoy!
- 1 loaf (450g) raisin bread
- 125ml butter, melted
- 500ml brandy custard
- 1/4 cup golden raisin
- Demerara sugar (optional)
- Remove the crust from the bread and cut into squares.
- Place the bread in a big bowl.
- Drizzle melted butter on the bread, toss then pour the brandy custard onto the bread.
- Use a spatula to mix, making sure that all the bread is coated with the custard. Allow the bread to soak up the custard.
- Transfer the bread and custard into a 26cm Le Creuset Buffet Casserole. Scatter the raisins on the pudding. If you like, you can also sprinkle on some demerara sugar.
- Bake at 180°C for 50-60 minutes, or until the top is golden brown.
- Serve warm.
