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  • Classic Bread And Butter Pudding With Whisky Sauce

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    Classic Bread And Butter Pudding With Whisky Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 8 x thick slices white bread, (crusts removed) Butter
    • 100 gm sultanas or possibly currants
    • 4 x Large eggs
    • 50 gm sugar
    • 1 x lemon, Zest of
    • 700 ml lowfat milk
    • 1 dsh vanilla essence
    • 1 Tbsp. brown sugar Cream to serve, if not using the whisky sauce
    • 1 c. sugar
    • 2 Tbsp. water
    • 2 x Large eggs
    • 1/4 c. whisky
    • 100 gm butter
    • 1/4 c. cream

    Directions

    1. Bread and Butter Pudding:Lightly grease a large ovenproof dish with butter.
    2. Butter the bread and stack into the oven dish.
    3. Sprinkle with the sultanas.
    4. Blend together the Large eggs, sugar, lemon zest, lowfat milk and vanilla essence till smooth.
    5. Pour over the bread and leave to soak for 5 min.
    6. Sprinkle with the brown sugar and bake at 160 C for 45 min till golden brown and risen.
    7. Whisky Sauce:Place the sugar and water into a saucepan and heat gently till the sugar dissolves.
    8. Beat this syrup into the whisky and Large eggs.
    9. Transfer to a clean saucepan, add in the butter, and cook over a low heat, stirring continuously till the sauce thickens.
    10. Stir in the cream and serve.

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