About this recipe:I saw a recipe for this ages ago and always planned on making it myself. I couldn't find the original recipe so had to improvise. I was really pleased with the results, and so were the rest of the family. Amarula is a cream liqueur from Southern Africa and it's easily available. I guess you could try this with Baileys or any other cream liqueur you can get your hands on
Use some of the butter to grease a large, shallow ovenproof dish. Use the rest to butter both sides of each piece of bread. Place the buttered bread into the dish - you don't need to be neat and precise about this and can pretty much just throw it all in. Sprinkle the raisins over the bread.
In a medium saucepan, bring the milk, cream and vanilla extract to the boil - watch the pan closely to avoid it boiling over! Meanwhile, in a mixing bowl whisk together the eggs and caster sugar. As soon as the milk/cream comes to the boil, remove it from the heat and add it to the eggs/sugar, whisking well as you go. Now stir in the Amarula.
Pour the Amarula custard mixture over the bread and allow it to soak for 10 minutes, then transfer to the oven. Bake for about 30 minutes, or until it is golden and set, with just a slight wobble in the middle. Remove from the oven and let it cool for 10 minutes.
While the pudding cools, make the Amarula cream by whisking the double cream into soft peaks. Now add the Amarula liqueur and whisk again back to the soft peaks stage.
Serve the pudding with a big dollop of the Amarula cream.