Cakes & Bakes: Boozy bread and butter pudding

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Home made boozy bread and butter pudding | H is for Home

The secret to this boozy bread and butter pudding is all about getting soaked. No, not in the getting drunk sort of way!

Buttering slices of bread

Slicing buttered slices of bread into triangles

You need to soak the currants for a few hours or even overnight in the alcohol. Melt the butter in the microwave for a few seconds before spreading it on the bread with a pastry brush so that it soaks in. Allow the bread to soak up the custard liquid for half an hour before putting the dish in the oven – ‘soaked’ in a bain-marie.

soaked currants sprinkled on to bread slices

glass measuring jugs of beaten eggs and milk, sugar and lemon zest

I like using slices from a stale Warbies Toastie loaf. If you want to be fancy you can substitute the bread for panettone, brioche, challah, hot cross buns if it’s Easter time or stollen if it’s Christmas.

bread sprinkled with custard mix, currants and lemon zest

bowl of boozy bread and butter pudding with cream

The results were a delicious, warming, comforting pudding – perfect for the chilly autumn and winter months.

Caribbean hot pepper sauce
Yields 2
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
  1. 9 Scotch bonnet peppers
  2. 4 cloves garlic (I used one mini bulb of Italian Malvi Cervati garlic that comes in a woven basket from Lidl)
  3. 60ml / 2 fl oz / ¼ cup distilled malt vinegar
  4. 1tsp mustard powder
  5. 1tsp saltCaribbean hot pepper sauce ingredients
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  1. Remove only the stalks from the peppers
  2. Put all the ingredients into a mini food processor and pulse for about 10 seconds
  3. Decant into small, sterilised glass jars
  4. That's it!
Adapted from The multi-cultural cuisine of Trinidad & Tobago and the Caribbean
H is for Home Harbinger