Coffee Caramel Bread & Butter Pudding

Arctic Iced Coffee

Comfort food at its best, this recipe uses lots of shortcuts so can be done in a jiffy, all without compromising on taste!

  • 45g butter
  • 10 slices raisin bread
  • 3 free-range eggs
  • 300ml double cream
  • 1 carton Arctic Iced Caramel Coffee
  • 3 tbsp demerara sugar
  • Butter the raisin bread and cut the slices in half, diagonally. Lay the slices in an ovenproof baking dish so that the corners overlap.
  • Beat the eggs in a bowl or large jug with the cream and Arctic coffee until well combined. Pour all over the bread.
  • Preheat the oven to 180C/Fan 160/Gas 4, and allow the pudding to soak while the oven heats.
  • Sprinkle the sugar, thickly, over the top and bake for 35-40 minutes so that the centre of the pudding has a wobble, but there's no runny liquid.
  • Serve with extra pouring cream.
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