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		<title>Bailey Bread and Butter Pudding</title>
		<link>https://www.julieolive.co.uk/2018/12/27/bailey-bread-and-butter-pudding/</link>
					<comments>https://www.julieolive.co.uk/2018/12/27/bailey-bread-and-butter-pudding/#comments</comments>
		
		<dc:creator><![CDATA[Julie Olive]]></dc:creator>
		<pubDate>Thu, 27 Dec 2018 14:52:01 +0000</pubDate>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Western]]></category>
		<category><![CDATA[apricot jam]]></category>
		<category><![CDATA[bailey]]></category>
		<category><![CDATA[brioche loaf]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[double cream]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[vanilla extract]]></category>
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					<description><![CDATA[<p>Daughter came home form work the other day with 2 huge loaves of brioches and I was wondering what to do with them. Today I decided to make bread and butter pudding AGAIN!&#160; However I have decided it is going to be a bread and butter pudding with a different – a Bailey bread and &#8230;</p>
<p>The post <a href="https://www.julieolive.co.uk/2018/12/27/bailey-bread-and-butter-pudding/">Bailey Bread and Butter Pudding</a> appeared first on <a href="https://www.julieolive.co.uk">Just Julie</a>.</p>
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<p>Daughter came home form work the other day with 2 huge loaves of brioches and I was wondering what to do with them. Today I decided to make bread and butter pudding AGAIN!&nbsp;</p>



<p>However I have decided it is going to be a bread and butter pudding with a different – a Bailey bread and butter pudding. Adult version of bread and butter pudding. Served with real vanilla bean custard. Happy bellies.</p>



<p><a href="https://web.archive.org/web/20180703003732/https://www.julieolive.co.uk/bailey-bread-butter-pudding/">DECEMBER 18, 2017</a>&nbsp;BY&nbsp;<a href="https://web.archive.org/web/20180703003732/https://www.julieolive.co.uk/author/admin/">ADMIN</a></p>
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<a href="https://www.julieolive.co.uk/wprm_print/bailey-bread-and-butter-pudding" style="color: #333333;" class="wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal" data-recipe-id="266" data-template="" target="_blank" rel="nofollow"><span class="wprm-recipe-icon wprm-recipe-print-icon"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g></svg></span> Print</a>

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<h2 class="wprm-recipe-name wprm-block-text-bold">Bailey Bread and Butter pudding</h2>

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<div id="recipe-266-ingredients" class="wprm-recipe-ingredients-container wprm-recipe-266-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="266" data-servings="0"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Bread</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-name">load Brioche bread</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">apricot jam</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">butter</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Cream Mixture</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">4</span>&#32;<span class="wprm-recipe-ingredient-name">eggs</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">vanilla extract</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1½</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">bailey</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 &#8211; 1½</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">single or double cream</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">½</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">cane sugar</span></li></ul></div></div>
<div id="recipe-266-instructions" class="wprm-recipe-instructions-container wprm-recipe-266-instructions-container wprm-block-text-normal" data-recipe="266"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Bread</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-266-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Butter and spread jam onto the bread. Then arrange the slices onto your baking dish.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Cream mixture</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-266-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Beat the eggs mixture. Add in the vanilla extract, bailey and cream.</div></li><li id="wprm-recipe-266-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Pour the mixture all over the prepared buttered bread and let it soak. At this stage you can let it soak overnight covered with cling film in the fridge overnight.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">To Bake</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-266-step-2-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Bake in oven 180C for 35 to 40 minutes. It is better to serve warm.</div></li><li id="wprm-recipe-266-step-2-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Optional  &#8211; You can soak raisins with rum overnight and add to your bread and butter pudding. Normally raisins are added but my husband do not like raisins.</div></li></ul></div></div>
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<div id="recipe-266-notes" class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">You can use different jam, different butter, different combination of anything you like. After baking the top crust of the bread with be crunchy and nice. In UK bread and butter pudding is usually part of school children diet. Enjoy. p/s Please adjust the Cream in proportion to your bread. If you use more bread then need to add a bit more cream or bailey or full cream milk of eggs.</span></div></div>
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	<p>The post <a href="https://www.julieolive.co.uk/2018/12/27/bailey-bread-and-butter-pudding/">Bailey Bread and Butter Pudding</a> appeared first on <a href="https://www.julieolive.co.uk">Just Julie</a>.</p>
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