Coffee bread and butter pudding

Photo by Duncan Harris via Creative Commons licence
Photo by Duncan Harris via Creative Commons licence

If you’re entertaining over the Christmas period, how about this bread and butter pudding made with our favourite ingredient – coffee? It’s lighter than Christmas pudding, and makes a great standby for Boxing Day.

To serve 4, you’ll need:

  • 250ml milk
  • 100ml single cream (well, it is Christmas!)
  • 150ml strong fresh coffee
  • 4 tablespoons sugar
  • 100g butter, softened (it must be butter not margerine)
  • 4 tablespoons coffee liqueur, such as Tia Maria or Kahlua
  • 4 free range eggs, well beaten
  • 6 slices white bread, crust on (doesn’t matter if it’s slightly stale)
  • 150g raisins

What to do:

Heat the milk, cream and coffee together in a pan over a low heat (the milk mustn’t boil). Whisk in the sugar, and let the mixture cool a little. Stir in the coffee liqueur and whisk in the eggs, stirring until completely combined.

Thickly butter the bread, then cut it into triangles. Butter a two-pint dish, and lay a layer of bread triangles along the bottom, with all the points facing the same way. Sprinkle some raisins and a tablespoon of sugar over the bread, then add another layer. Continue until you’ve used all the bread or filled the dish, whichever comes sooner! Scatter any spare raisins over the top and sprinkle over the remaining sugar.

Carefully pour the coffee/milk liquid over the bread. Cover the dish loosely and put it in the fridge for an least an hour to soak up the liquid – you can leave it overnight if you like. When you’re ready, take the dish out of the fridge and leave it to come up to room temperature. In the meantime, preheat the oven to 180 degrees Celsius. Bake the pudding for around 20 to 25 minutes, or until risen and golden.

Serve with extra cream, ice cream or leftover brandy sauce.

For the best in commercial coffee machines and coffee supplies, visit our main website at www.rijo42.co.uk.

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