White Chocolate Bread and Butter Pudding with Baileys Custard Sauce

A tasty way to use up leftover pastries/brioches paired with a rich baileys custard sauce.

5 from 1 vote

Prep Time 20 mins

Cook Time 40 mins

Course Baked goods, Dessert

Cuisine Baking, Dessert

Preheat your oven to 150°c or 300°f. Grease a shallow baking dish, I used a 20cm x 30cm rectangular dish. (8inches x 12inches).
Cut the pastries into small cubes with a bread knife and add to a large mixing bowl. Add in your pecans and white chocolate chips.
In a measuring jug or another bowl, lightly whisk together the sugar, egg yolk and cream.
Add this egg mix onto your pastries and mix together so everything is fully coated.
Pour all of this into your greased baking dish and pop into the preheated oven for 40 minutes. I like to increase the heat up to 160°c or 320°f for the last 10 minutes to get a nice golden coloured top.

In a saucepan, add the cream, sugar and vanilla extract. Heat on a medium heat, whisking occasionally until the cream comes to a gentle boil.
Temper your egg yolks by adding in a splash of the hot cream to the egg yolks. Whisk quickly and then add the egg mix back into the saucepan.
Turn the custard sauce down to low and slowly heat, whisking constantly. Keep stirring the mix until it starts to thicken. You can check it's ready by dipping a spoon into the custard, if if coats the back of the spoon it's ready.
Take off the heat and whisk in Baileys.
Pour through a sieve into a bowl and cover the surface with clingfilm or parchment and allow to cool.

Keyword Anglaise recipe, Baileys recipe, Bread and butter pudding, Custard sauce recipe, Easy recipe, Leftovers recipe, Nuts, Pecan, White chocolate