Bread and Butter Pudding with Boozy Butterscotch

I'm loving these Winter recipes this week!! Is there anything better then bread and butter pudding? It's so easy to make and so delicious! People may think its boring but I don't care, its beautiful and the butterscotch I make to go with it will knock your socks off!

You will need... (8 Serves)
1 loaf of raisin bread, slightly stale (15 or so slices)
70gr lightly salted butter
6 eggs
400ml thin cream
250ml thickened cream
100ml Bailey's Irish Cream (Yeaaahhh!!)
1 tsp vanilla essence/1 vanilla pod
1/2 tsp ground cinammon
1/4 tsp freshly ground nutmeg
150gr caster sugar (I don't want it too sweet, because the butterscotch is super sickly!)
1 cup dried dates, no seeds, roughly chopped (optional)

Method...
1. Preheat oven to 160 degrees celsius (140 fan forced), grease a 2 or 3 litre ceramic baking dish
2. Butter the slices of raisin bread, cut the crusts off then cut in half into triangles. Layer into the baking dish with dates if you are using them.
3. In a large bowl, crack eggs and lightly beat, then add all the other ingredients and whisk well. Pour the egg mixture over the layered bread and set aside for 15 minutes so the bread can absorb the liquid.
4. Cover with foil and place in the oven for 20 minutes. Check that it is beginning to set, then remove the foil and leave in the oven for another 15-20 minutes until its golden brown (you may need to turn up the heat 20 degrees to get a nice colour)
5. Once your pudding is removed from the oven, leave to cool and set for about 5 minutes before serving.

Most expensive Scotch Whisky at $200,000 a bottle... Or you could just use Johnny Walker Red Label ;-)




Butterscotch
You will need...
1 cup brown sugar
1 cup pure cream (thin cream)
1/4 cup butter
1 or 2 nips of Scotch Whisky (what is a ButterSCOTCH without the Scotch??)

Method...
1. Add all ingredients to a heavy based saucepan and bring to the boil.
2. Reduce heat and cook on low for 5 minutes stirring continuously until sauce thickens slightly and coats the back of your spoon. Remove from heat and pour straight over your pudding.



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