Bread pudding with whisky sauce

Recipe from: 8/6/1998 12:00:00 AM
Ingredients 17
Servings 8
Time

Ingredients

  • PUDDING
  • 300
    ml
    thin cream
  • 300
    ml
    milk
  • 1
    vanilla pod or 5 ml (1 t) vanilla essence
  • 125
    ml
    castor sugar
  • 4
    extra-large eggs, whisked
  • 15
    ml
    whisky
  • 5
    ml
    ground cinnamon
  • 16
    slices French bread, or white bread slices cut into 16-18 triangles
  • 50
    ml
    soft butter
  • 125
    ml
    seedless raisins
  • 50
    g
    pecan nuts, coarsely chopped
  • WHISKY SAUCE
  • 10
    ml
    cornflour
  • 300
    ml
    thin cream
  • 65
    ml
    castor sugar
  • 65
    ml
    whisky
 

Method

50 min
 
Preheat the oven to 180 ºC and spray or lightly butter a shallow ovenproof dish. Pour the cream and milk into a fairly shallow saucepan. Halve the vanilla pod if using, lengthways, scrape out the seeds and add the pod and seeds to the saucepan. Slowly heat the cream and milk until it just begins to boil, remove from the heat, cover and leave for 10 minutes. (If using vanilla essence the last step may be omitted. Heat the cream and milk until just below boiling point, add the vanilla essence and continue as described.) Beat the castor sugar and eggs until light and fluffy and beat in the hot milk mixture. Stir in the whisky and half the cinnamon. Butter the bread slices on both sides and arrange in the shallow oven dish so the slices overlap slightly. Sprinkle the raisins and nuts on top and pour over the milk mixture so each slice absorbs the mixture. Leave for 10 minutes, sprinkle with the remaining cinnamon and bake for 45-50 minutes until the egg custard has set and the top is nicely browned and crisp. Meanwhile make the sauce by blending the cornflour with a little of the cream to form a runny paste. Add the remaining cream, sugar and whisky and stir over low heat. Simmer for 2-3 minutes until the sauce thickens slightly. Serve hot with the pudding. Serves 8.
 

Read more on: starch  |  bake
 

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