Bread and Butter Pudding
- 2/3 cup golden raisins
- 1/2 cup Irish whiskey
- 6 eggs
- 2 cups heavy cream
- 1 cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 8-9 slices of firm white bread, sliced diagonally
- 8 oz unsalted butter, room temperature
Place raisins and whiskey in a small bowl and let rest for one hour. Drain.
Grease an 8"x8" baking dish.
In a large bowl, beat together eggs, cream, sugar, cinnamon, nutmeg and vanilla extract. Set aside.
Brush each bread slice with butter. Arrange half of the bread at the bottom of prepared baking dish, overlapping. Sprinkle half the raisins on the bread. Repeat with the remaining bread and raisins. Pour the custard on the bread and let soak for 30 minutes.
Meanwhile, preheat oven to 400°F.
Place the baking dish on a deep baking pan and pour water so that it reaches half way of the baking dish. Place in the oven and bake until the pudding sets and the top is golden brown, about 40-50 minutes. Remove from the water bath and let cool.