The list of ingredients includes 15 pieces of white bread, 100g of salted butter, which must be softened, 50g of dried raisins, a pair of large eggs, 3 yolks of eggs, 60g of confectioners’ sugar, 2 tablespoons of vanilla essence, 300ml of Baileys Irish Cream, 300ml of cream, 4 tablespoons of light, soft brown sugar and vanilla ice cream for serving.
Firstly, pre-heat your oven to a temperature of 185°C. Cut off the crusts from your bread slices and spread the entirety of the slices with softened butter. After that, slice the bread into triangular shapes. Reserve some butter for greasing your oven-safe baking dish or pot. A shallow frying pan, with diameter 20 cm and height 8 cm, would also work well for this recipe.
The next step involves placing the triangular bread pieces in the bottom of your baking dish and scattering a layer of raisins on top. Keep doing this till all the bread has been used and the baking dish is full. In a different bowl, beat the eggs, additional egg yolks and icing sugar together.
Blend the vanilla extract, Baileys and cream in a small cooking pot over a gentle heat until just warmer than the temperature of your hand. Whisk this into the egg mixture until it is smooth, then pour over the layered bread in the baking tray.
Allow the mixture to rest for half an hour at room temperature then sprinkle with the light brown sugar. Bake for approximately 45 minutes at 185°C until it has risen and has a wobbly texture.
Allow the baked dish to cool for another half an hour then serve warm scoops of it complemented with a spoonful of vanilla ice cream.