A great version of an old style favourite with some new twists to make extra special and worthy of any occasion
Pre heat oven to 180°c
Into a saucepan put the following
300ml of cream
300ml of milk
Heat gently, when it is just reaching boiling remove from heat and put on one side to cool slightly.
Meanwhile beat together in a bowl
100g of Caster sugar with 4 eggs until thick.
Then whisk into this mixture 1 tablespoon of Irish Whiskey or Dark Jamaican Rum and the cooling milk/cream from the saucepan.
For the bread and butter part use a French Stick, cut into thick rounds, about 1cm thick - butter each side of each piece of bread (or margarine) then arrange in buttered oven proof dish so that they are leaning and overlapping and it is the crusty edge that sticks up. Between the slices put up to 10 sliced fresh peaches, the juicer the better so that it is all layered. (If you want to make it even richer sprinkle with raisins and/or chopped nuts such as pecans). Gently pour the cream mixture over the pudding to soak into the bread. Preferably, let stand awhile before baking in oven for 40minutes+. It is good to singe the top but not burn it! It should be crispy and golden brown!
You can make a sauce to serve with by simply heating together
150ml of cream with a tablespoon of Irish Whiskey and a tablespoon of caster sugar - thicken with a little cornflour and water paste and you have lovely rich sauce
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