Ingrédients pour Whiskey Bread And Butter Pudding
- 6 slices white bread
- 100g butter
- 1/4 cup brown sugar
- 8 tablespoons raisins
- 2 large eggs and 1 large egg yolk
- 200ml warm milk
- 1 teaspoon vanilla sugar
- 1/2 teaspoon mixed spice
- 25g caster sugar
- 2 tablespoons whiskey
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Comment préparer Whiskey Bread And Butter Pudding
- Preheat oven to 220°C (425°F). Grease 4 (approximately 1 cup capacity) ovenproof serving bowls.
- Cut crusts off 6 slices of bread (about 1 inch thick). Spread 50g of softened butter evenly over the bread slices. Cut each slice into 4 triangles.
- Place 4 bread triangles into each serving bowl. Sprinkle 1 tablespoon brown sugar and 2 tablespoons raisins over each bowl.
- Arrange the remaining bread triangles on top and sprinkle with the remaining brown sugar.
- In a medium bowl, whisk together 2 large eggs, 200ml warm milk, and 1 teaspoon vanilla sugar until light and frothy.
- Pour the egg mixture evenly over the bread in each bowl, ensuring the bread is well soaked.
- Sprinkle 1/2 teaspoon mixed spice over each pudding.
- Place the bowls on a baking tray and bake for 15-20 minutes, or until golden brown and set.
- **To make the Whiskey Sauce:** In a small bowl, whisk together 1 large egg yolk, 25g caster sugar until pale and creamy.
- Gradually whisk in 50g melted hot butter and 2 tablespoons whiskey, continuing to whisk until smooth and emulsified.
- Once the bread pudding is cooked, carefully remove from oven and let stand for a few minutes before serving. Drizzle generously with the whiskey sauce and serve warm with vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
172g
Fat
118g
Carbs
24g
