This winter, we're all about warming comfort food - with a naughty twist, of course! This Irish take on the classic Sunday dessert is bound to warm you right up and maybe stop you walking straight.
- 100g of softened butter
- 60g of sultanas
- 5 large eggs
- 1/2 loaf of thick white sliced bread
- 40g of caster sugar
- 300ml double cream
- 300ml of semi-skimmed milk
- 2 drops of vanilla extract
- 5 tbsp of Irish cream liqueur
- 20g demerara sugar
- double cream, to serve if desired
What To Do: (Serves 4)
- Preheat the oven to 180C/Gas Mark 4
- Butter an approximately 1.5L capacity ovenproof dish with 50g of the butter
- Spread the remaining 50g of butter on the bread slices then cut into triangles. Layer the slices of bread with the sultanas to fill the dish.
- Take the egg yolks from 3 of the eggs and combine with the whole egg of the remaining 2.
- Beat the egg yolks, whole eggs and sugar together in a bowl until creamy. Then, beat in the double cream, milk, vanilla extract and Irish cream liqueur.
- Pour this mixture over the bread and press down on the bread slices to ensure the mixture has coated all the bread slices. Sprinkle the demerara sugar over the top.
- Now, place the dish into a larger dish or roasting tray and create a bain-marie. This is done by filling the roasting tray half way up with water.
- Place into the oven and bake for 35-40 minutes, until golden.
- Remove the dish from the bain-marie and leave to stand and cool slightly before serving with an optional dollop of double cream.
Irish cream is going to be easy to come by as it's so close to Christmas so there's no excuse not to make this simple, comforting dessert! Give it a try and let us know in the comments how it came out.
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