
Bread & Butter Pudding with Whiskey Sauce
1h 55m
A delicious way to use leftover bread. Here, we make it even more delicious with a creamy whiskey sauce.
Try substituting the blueberries with other berries of your preference or even dried fruit.
Preheat the oven to 180 °C
Cut 10 slices of stale bread into medium pieces
Melt 50 g of butter in a saucepan over medium heat and cook until brown
Lower the heat, add 650 ml of whole milk, and whisk to combine
Add 125 g of muscovado sugar, 5 g of cardamom powder, and 5 g of cinnamon powder. Whisk to dissolve
Add 4 g of vanilla sugar and whisk it
Remove the saucepan from the stove
Generously grease a baking dish with butter
Transfer the bread to the baking dish
Evenly distribute 50 g of raisins
Evenly distribute 250 g of blueberries
Add 3 cracked eggs to the brown butter and milk mixture while whisking. Continue to whisk until fully incorporated
Pour the liquid mixture over the bread
Gently press the bread down so that it evenly absorbs some of the mixture
Bake for 45m until the pudding is set in the middle and the bread is deep brown
Melt 220 g of butter in a saucepan over medium heat. Remove from heat
Transfer the butter to a bowl and add 2 eggs
Add 480 g of powdered sugar and blend on low speed until it is dissolved
Gradually add 130 ml of whiskey while blending. The whiskey sauce is ready
Sprinkle powdered sugar to taste over the pudding
Plate a slice of the pudding and top it with the whiskey sauce to taste
Garnish with edible flowers to taste. The bread & butter pudding with whiskey sauce is ready
Enjoy it as a dessert or as a delicious afternoon treat.
Yield 10 portions
Edible Flower
to garnish
Bread & Butter Pudding
Stale Bread
10 slicesBlueberry
250 gRaisins
50 gVanilla Sugar
4 gMuscovado Sugar
125 gCardamom Powder
5 gCinnamon Powder
5 gPowdered Sugar
to tasteWhole Milk
650 mlEgg
3Butter
50 gButter
to grease
Whiskey Sauce
Whiskey
130 mlPowdered Sugar
480 gButter
220 gEgg
2
Equipment
Kitchen Scale
Whisk
Hand Blender