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Receta Bread And Butter Pudding With Pecan Crust

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Raciónes: 4

Ingredientes

Cost per serving $1.88 view details

Direcciones

  1. Preheat the oven to 175C.
  2. Bring the lowfat milk, cream and vanilla pod to the boil.
  3. Beat the Large eggs and sugar together and pour over the cream mix and whisk.
  4. Butter the sliced bread and arrange on a buttered ovenproof dish.
  5. Scatter the sultanas between the layers and dust with the spices till all the bread has been utilised.
  6. Pour over the lowfat milk and egg mix carefully. Stand in a bain marie and cook in the oven for 35-40 min. Remove from the oven, brush with the apricot jam, scatter the toasted nuts and place back into the oven for 1-2 min.
  7. Whisky sabayon: Place the egg yolks into a heat resistant bowl and place over a pan of boiling water. Add in the caster sugar to the egg yolks and whisk. Add in the whisky and continue to whisk till the mix has doubled in volume.
  8. Don't get too warm or possibly the egg will completely cook and will turn scrambled.
  9. To serve: Serve with the whisky sabayon over one side of a portioned scoop of pudding. Dust the plate and fork and spoon (black plate)
  10. with a blowtorch.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 423g
Recipe makes 4 servings
Calories 750  
Calories from Fat 463 62%
Total Fat 52.77g 66%
Saturated Fat 26.93g 108%
Trans Fat 0.0g  
Cholesterol 435mg 145%
Sodium 653mg 27%
Potassium 561mg 16%
Total Carbs 49.36g 13%
Dietary Fiber 2.3g 8%
Sugars 16.81g 11%
Protein 22.12g 35%
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