Bread Pudding with Whiskey Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g bauette (s), stale
- 400 ml milk
- 2 egg (s)
- 150 grams sugar
- 75 g sultanas
- 1 vanilla pod (s)
For the sauce:
- 70 grams sugar
- 1 egg (s)
- 7 tablespoon whiskey
- 70 g butter
Print Recipe
Pin Recipe Instructions
- Tear the baguette into small pieces and place in a bowl, pour the milk over it and let it soak for about 15 minutes.
- Beat the eggs with the sugar until thick and creamy, add the sultanas and the pulp of the vanilla pod. Add the egg cream to the bread and stir thoroughly. Pour the mixture into one or more buttered molds and smooth out. Bake in the oven at 180 degrees Celsius in a water bath.
- Whiskey sauce: melt the butter in a water bath, add the sugar and the egg and let it become thick while stirring constantly, gradually adding the bourbon. Remove from the water bath and let cool down lukewarm.
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