Ingredientes para Big John's Bread Pudding With Whisky Sauce
- 6 cups cubed stale bread
- 2 large eggs
- 3/4 cup granulated sugar
- Vanilla
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter
- 2 cups whole milk
- 1/2 cup chopped pecans
- 1 cup crushed pineapple (drained)
- 1/2 cup shredded coconut
- 1 large egg yolk
- Powdered Sugar
- 2 tablespoons whiskey
- 2 teaspoons vanilla extract
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Cómo preparar Big John's Bread Pudding With Whisky Sauce
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 2 large eggs, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- Add 2 cups whole milk and 1/4 cup melted unsalted butter to the egg mixture. Whisk until well combined.
- Stir in 1 cup crushed pineapple (drained), 1/2 cup shredded coconut, and 1/2 cup chopped pecans.
- Place 6 cups cubed stale bread (day-old bread is ideal) in a large, well-greased 9x13 inch baking pan.
- Pour the egg mixture evenly over the bread, ensuring all pieces are moistened. Let stand for 15 minutes to allow the bread to absorb the custard.
- Bake for 35-40 minutes, or until the pudding is set and golden brown, and a knife inserted into the center comes out clean.
- While the pudding bakes, prepare the sauce: In a small saucepan, combine 1/4 cup unsalted butter and 1/4 cup granulated sugar over medium heat.
- Cook, stirring constantly, until the butter is melted and the sugar is dissolved.
- Remove from heat and whisk in 1 large egg yolk and 1 teaspoon vanilla extract.
- Slowly whisk in 2 tablespoons of your favorite whiskey.
- The sauce will thicken slightly as it cools. Serve warm whisky sauce over the warm bread pudding.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
194g
Fat
94g
Carbs
47g
