It is delicious and easy to make. My family always makes me make one for Christmas and such things, which gets a bit tired as I think I can make many other nice things, e.g. french toast or sausage rolls.
The recipe is also available on my brother-in-law's recipes web page http://recipes.had.co.nz/275/bread-and-butter-pudding
And the final thing is not to underestimate the time to let it stand after cooking, the longer the better.
ALSO IF YOU LIKE THIS, VOTE IT BEST !!
Step 1: The Fixings and Tools
1 or 2 large baguettes (one day old is best as it soaks up the liquid better)
2/3 cups dried cranberries (Trader Joe's has a pack for cheap)
1/3 cup apricot jam
3 large egg yolks
4 large eggs
3 T caster sugar or white sugar
400ml double cream/heavy whipping cream
5 tbsp Baileys (but I like a duck load, the more the better I say, my wife says different)
demerara or brown sugar
Large baking dish
Step 2: Rehydrate
Step 3: Cut and Butter Stuff
Butter the bits of bread.
Make a single layer of bread in the dish, then spread the JAM!! and add a liberal layer of berries.
Add another layer of buttered bread.
Step 4: Custard
Add the white sugar and whisk until creamy.
Step 5: Cream and Milk
Step 6: Saturation
It is also the time to decide if you have made enough custard. The liquid level should be at least submerging a third or so of the top layer of bread. Pressing the bread down helps. If you don't have enough just mix some more up with the same approximate proportions of ingredients.
While it is sitting now is a good time to pre-heat your indoor fire to 180C or 350F.
Sprinkle berries and brown/demerara sugar on the top and send it to the oven !
Step 7: The Oven
Cook 40-50 mins.
Step 8: Final Step
Now, EAT IT!!!
Note: It shouldn't tast eggy at all. It should be sweet, velvety with a nice vanillery hint from the bailey's with caramely brown sugar on top.