Having access to a kitchen for three whole weeks (heaven!), I was baking bread regularly and needed to come up with a creative way to use up the stale ends. I found this recipe in "Cook's Kitchen Handbook & 500 Basic Recipes" by Carole Clements and friends*.
Ingredients:
Pudding:
Putting it all together:
Pudding:
Cut the bread into small cubes and set aside.
In a large mixing bowl, whizz together the eggs, sugar, milk, vanilla, and cinnamon until frothy and well-combined. Pour the liquid carefully over the bread and smoosh together with clean hands to make sure the bread is well soaked.
Cover and let this sit in the fridge for at least an hour, smooshing it a few more times so that all of the bread absorbs as much liquid as possible.
Pre-heat oven to 180°C and grease a bread pan (big enough to hold the mixture, der!).
Bake for 60 to 75 minutes, or until you see no liquid when you press the bread in the middle of the pan.
Sauce:
About 10 minutes before the pudding is due to be taken out of the oven, melt the butter in a saucepan. Add the sugar, whiskey, water, salt, and nutmeg, and cook this mixture until the sugar dissolves.
Beat the eggs in a bowl and then slowly add a bit of the hot whiskey mixture, whisking as you go. Once tempered, add the egg mixture to the whiskey mixture and return to the heat.
When a boil is reached, cook for one minute, then remove from the heat.
To serve, cut a square of bread pudding and cover it with whiskey sauce, making sure both are warm.
Footnotes:
* No affiliation with Dymocks or Carole Clements, however, if they wanna send me cookbooks, I won't complain.
** We used Hellyer's Road 15-Year-Old Single Malt. Again, no affiliation, but if they want to send me a bottle.....
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| Image stolen from keyingredient.com |
Ingredients:
Pudding:
- 170-200g old bread (no crust)
- 3 eggs
- 2 cups granulated sugar
- 4 cups milk
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup butter
- 2 cups granulated sugar
- 30ml whiskey**
- 1 tsp salt
- 1/2 teaspoon nutmeg
- 2 eggs
Putting it all together:
Pudding:
Cut the bread into small cubes and set aside.
In a large mixing bowl, whizz together the eggs, sugar, milk, vanilla, and cinnamon until frothy and well-combined. Pour the liquid carefully over the bread and smoosh together with clean hands to make sure the bread is well soaked.
Cover and let this sit in the fridge for at least an hour, smooshing it a few more times so that all of the bread absorbs as much liquid as possible.
Pre-heat oven to 180°C and grease a bread pan (big enough to hold the mixture, der!).
Bake for 60 to 75 minutes, or until you see no liquid when you press the bread in the middle of the pan.
Sauce:
About 10 minutes before the pudding is due to be taken out of the oven, melt the butter in a saucepan. Add the sugar, whiskey, water, salt, and nutmeg, and cook this mixture until the sugar dissolves.
Beat the eggs in a bowl and then slowly add a bit of the hot whiskey mixture, whisking as you go. Once tempered, add the egg mixture to the whiskey mixture and return to the heat.
When a boil is reached, cook for one minute, then remove from the heat.
To serve, cut a square of bread pudding and cover it with whiskey sauce, making sure both are warm.
Footnotes:
* No affiliation with Dymocks or Carole Clements, however, if they wanna send me cookbooks, I won't complain.
** We used Hellyer's Road 15-Year-Old Single Malt. Again, no affiliation, but if they want to send me a bottle.....