BAILEYS BREAD AND BUTTER PUDDING
1 cup raisins, soaked in ½ cup BAILEYS IRISH CREAM overnight
6-8 croissants, cut into cubes (it’s best to use day-old croissants)
2 cups full cream milk
¼ cup BAILEYS IRISH CREAM
3 large eggs, beaten
¼ cup caster sugar
60 g unsalted butter, melted
Butter for greasing
Place raisins into a small bowl and pour over the BAILEYS IRISH CREAM. Give it a mix, then cover with cling wrap and allow them to soak overnight.
Preheat the oven to 180°C and lightly grease a baking dish with butter and set it aside. In a large bowl add the milk, BAILEYS IRISH CREAM, eggs, sugar, butter, salt, and give it all a good whisk until well combined. Add the soaked raisins (including any liquid) and give it one final stir.
Throw in the cubed croissants, and using your hands, massage the custard mixture into the croissants. Allow this all to soak for 20 minutes, then pour it all into the greased baking dish and pop it in the oven for 20 minutes, remove and cover loosely with foil then return to the oven for a further 20 minutes, or until the custard is set (with a slight wobble) and the edges are golden in colour. Remove from the oven and allow it to rest for 5 minutes.
Serve warm with vanilla bean ice cream, cream or custard. Enjoy