Ultimate comfort food and super easy. A good recipe because there are no special ingredients. Everyone has Cointreau around for making Cosmopolitans, right?
Milk and cream.
Cointreau and orange.
Assembled and ready to rest:
Assembled bread pudding.
Served with cream.
I can’t find this recipe online. It’s from Gordon Ramsay’s Family Fare. Here’s what to do:
Bread and Butter Pudding with Cointreau
1/4 c. butter, softened
1/2 large French stick, thickly sliced
1/2 c. golden raisins
2 large egg yolks
2 large eggs
1/3 c. superfine sugar
1-1/4 c. cream
1-1/4 c. milk
4 Tbsp Cointreau
zest of an orange
3 tbsp apricot jam, divided
Grease the sides of a 10″ x 10″ x 3″ ovenproof dish. Spread 1 Tbsp apricot jam over bottom of baking dish.
Spread the bread slices with butter. Arrange the bread in the dish in overlapping layers, sprinkling the raisins between those layers.
Beat the egg yolks, whole eggs and sugar together in a large bowl until creamy, then beat in the cream, milk, Cointreau and orange zest. Slowly pour this mixture over the bread. Press the bread slices down gently with your fingers so they are completely submerged.
Leave to stand for about 20 minutes to allow the bread to soak up the custard. Preheat the oven to 350° F.
Stand the dish in a roasting tin and surround with boiling water to come halfway up the sides of the dish. Bake for 40-50 minutes until golden.
Shortly before this time is up, mix the remaining apricot jam with 1 Tbsp water and heat in a saucepan. Dab this glaze over the surface of the pudding and leave to stand for 15 minutes before serving. The custard will continue to cook and firm up during this time. Serve with cream mixed with Cointreau if desired.