Whiskey Bread and Butter Pudding
"For ZWT Australia
Serve with ice cream"
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 8 slices white bread
- 2 tablespoons butter
- 3 tablespoons brown sugar
- 1⁄4 cup raisins, chopped
- 3 eggs
- 1 1⁄2 cups warm milk
- 1 teaspoon vanilla sugar
- 1⁄2 teaspoon mixed spice
- 3 eggs, lightly beaten
- 1⁄2 cup fine sugar
- 120 g butter, melted
- 3 tablespoons whiskey
directions
- Grease 4 ovenproof serving bowls.
- Cut crusts off the bread, spread the butter over the slices and cut each into 4 triangles.
- Place four triangles into each serving bowl, sprinkle with some brown sugar and the raisins.
- Place remaining triangles on top and sprinkle with the rest of the sugar. Whisk the eggs, add the warm milk and vanilla sugar, whisk again and pour the mixture over the bread.
- Sprinkle with mixed spice.
- Place bowls on a baking tray and bake for 15 - 20 minutes at 220°C (425°F) in preheated oven.
- To make whisky sauce, beat eggs and sugar until light and fluffy.
- While still beating add hot butter and whisky. Pour over pudding.
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Reviews
-
Wonderful bread pudding, and I love that it's in individual servings. My largest oven safe ramekins (8 oz) made a perfect fit, leaving just enough room for a scoop of ice cream. I used a biscuit cutter to make bread rounds instead of cutting into triangles, which fit nicely in the bowls. We don't care for raisins, so I subbed some chopped pecans, otherwise, I stuck to the recipe as written, and it is just wonderful. These would make a great alternative to French toast for breakfast, too.
