Free Issue! Try Saltscapes Magazine before you buy. Download Now

Comfort food, with an Irish twist

One dish that has remained a favourite and always has a place at the end of the holiday table is Bread & Butter Pudding. Mom would use whatever bread we had in the house and layer the generously buttered slices and plump soaked raisins in a casserole dish. It was always served hot out of the oven with a big scoop of French vanilla ice cream and a hefty drizzle of real Canadian maple syrup. I’ve tweaked Mom’s recipe slightly to add some complexity to this beautifully simple classic; I hope you can enjoy this recipe and create your own favourite memories with your family this holiday season.

Recipe

Tom Emmott is the in-store chef at Sobeys Mill Cove in Bedford, NS.

Other Stories You May Enjoy

10th Annual Recipe Contest Winners

IT’S ONE OF my favourite times of the year, something I always look forward to, and wouldn’t miss for anything. For our annual recipe contest I go on the road with some of the amazing ladies from...

Chef Profile: Chris MacAdam, Shediac, NB

Originally from Cape Breton, chef Chris MacAdam trained in Calgary at the Southern Alberta Institute of Technology, graduating in 2001. He has worked at numerous fine-dining establishments,...

Cooking with Love

Glenora Inn's chefs John Haynes and Tracy Wallace share a passion. He was in Grade 5 when John Haynes of Antigonish, NS, complained to his mother that there were no cookies in the house. "There are lots...