Bread and Butter Pudding with Amarula Cream

Bread and Butter Pudding with Amarula Cream


4 people made this

Amarula is a cream liqueur from South Africa and is a wonderful ingredient. You could try this with Baileys or any other cream liqueur you have available.


Serves: 6 

  • For the pudding
  • 100g butter
  • 250g French bread - slightly stale and cut into 1cm slices
  • 50g sultanas
  • 600ml milk
  • 85ml double cream
  • 1 teaspoon vanilla essence
  • 6 large eggs
  • 200g caster sugar
  • 125ml Amarula liqueur
  • For the Amarula cream
  • 150ml Amarula liqueur
  • 310ml double cream

Preparation:40min  ›  Cook:30min  ›  Ready in:1hour10min 

  1. Pre-heat the oven to 180 degrees C.
  2. Use some of the butter to grease a large shallow ovenproof dish. Spread the remaining butter on both sides of each piece of bread.
  3. Place the buttered bread into the dish. (You don't need to be neat and precise about this). Sprinkle the sultanas over the bread.
  4. In a medium saucepan bring the milk, cream and vanilla essence to a boil; watch the saucepan closely to avoid it boiling over.
  5. Meanwhile in a mixing bowl whisk together the eggs and caster sugar.
  6. As soon as the milk/cream mixture comes to a boil remove it from the heat and add it to the eggs/sugar mixture; whisking well as you go. Stir in the Amarula.
  7. Pour the Amarula custard mixture over the bread and allow it to soak for 10 minutes then transfer to the oven.
  8. Bake for about 30 minutes or until it is golden and set with just a slight wobble in the middle. Remove from the oven and let it cool for 10 minutes.
  9. Amarula Cream: Whisk the thickened cream into soft peaks. Add the Amarula liqueur and whisk again back to soft peaks.
  10. Serve the pudding with a big dollop of the Amarula cream.

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