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Bread Pudding with Whiskey Sauce

2014-10-02

Recipe Info

  • Prep Time : 20m
  • Cook Time : 50m
  • Ready In : 1:10 h

It is important to allow enough time for the egg mixture to soak the bread thoroughly; otherwise the bread cubes will float on top, leaving a layer of custard on the bottom when the dish is cooked.

Ingredients

  • about 170g stale french bread, in 2cm cubes
  • 450ml milk
  • 2 eggs
  • 225g caster sugar
  • 1 tbsp vanilla essence
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • 55g butter or margarine,melted and cooled slightly
  • 85g raisins
  • FOR THE SAUCE
  • 2 egg yolks
  • 115g butter or margarine
  • 225g sugar
  • 85ml bourbon or Irish whiskey

Method

Step 1

Preheat a 180°Coven. Grease an 20cm baking dish.

Step 2

Put the bread cubes in a bowl with the milk and squeeze the bread with your hands until well saturated.

Step 3

With an electric mixer on high speed,beat the eggs with the sugar until pale and thick. Stir in the vanilla, cinnamon, nutmeg, butter or margarine and raisins.

Step 4

Add the soaked bread cube mixture and stir well to mix. Let stand 10 minutes.

Step 5

Transfer the mixture to the prepared baking dish. Bake until firm and a knife inserted in the middle comes out clean, 45-50 minutes. Let it cool slightly in the dish, set on a wire rack.

Step 6

Meanwhile, make the sauce.With an electric mixer, beat the egg yolks until thick and pale.

Step 7

Melt the butter or margarine and sugar in a saucepan. Pour the butter and sugar mixture over the egg yolks, beating constantly, until well thickened. Stir in the whiskey.

Step 8

Serve the warm pudding from its baking dish. Pass the hot whiskey sauce separately.

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