Whiskey Bread and Butter Pudding
(Serves 8 to 10)
sliced pan - white bread
80g butter, at room temperature
Large measure of Irish whiskey
the sultanas in the whiskey overnight.
Generously butter an ovenproof dish. Remove the crusts from the
bread and butter both sides, then cut each slice into quarters.
Arrange a single layer of bread triangles on the bottom of the
ovenproof dish, with bread slightly over lapping. Sprinkle some
of the soaked sultanas on the bread and then start another layer
of buttered bread triangles over these. Sprinkle the remaining
sultanas on top. Keep aside enough butter bread for a top layer.
Press down gently with spatula.
Set aside and make the custard. Heat the milk and cream in a saucepan
until it almost comes to the boil, remove from heat. Whisk the
eggs and castor sugar together in a mixing bowl until a creamy
pale mixture. Pour the boiled liquid into mixing bowl with egg
mixture and mix well until frothy. Allow the custard to stand
for a few minutes, and then skim off the froth.
Pour two-thirds of the custard over the layered bread and sultanas
and leave to stand until the bread has soaked up all the custard
- approx 30 minutes.
Pre-heat oven to 180°. Pour the remaining custard over the
soaked bread and arrange top layer of bread triangles. Press down
firmly with a spatula so that the custard comes at least halfway
up the top layer of bread. Bake in oven for 30 to 35 minutes or
until the top is golden brown.
Can be served on its own, or with whipped cream, vanilla sauce
or ice cream.
© 2009 FoodFriends. All rights reserved :: DISCLAIMER ::Email: firstname.lastname@example.org
Concept & Design by Adrian
Cheah, Neo Sentuhan Sdn Bhd