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Receta Bread Pudding, Cajun With Hot Whiskey Sauce
by Global Cookbook

Bread Pudding, Cajun With Hot Whiskey Sauce
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Ingredientes

  • 1 1/2 loaf French Bread -- Crusts Removed
  • 3 lrg Large eggs
  • 2 c. Lowfat milk
  • 1/3 c. Vanilla Extract
  • 1 1/2 c. Sugar
  • 3 Tbsp. Cinnamon
  • 3/4 tsp Cinnamon
  • 2 3/4 tsp Nutmeg -- Freshly Grated
  • 3/8 c. Raisins
  • 2 lrg Bananas -- Mashed
  • 3/4 c. Unsalted Butter -- Cut Into Pcs
  • 1 c. Unsalted Butter
  • 1 1/2 c. Sugar
  • 1/2 c. Scotch Whiskey
  • 2 lrg Large eggs -- Beaten Slightly

Direcciones

  1. In a large bowl, let bread soak in 4 c. of water for 5 min. Transfer bread to a colander. Press out as much water as possible. Arrange in well buttered baking pan (13-x-9-x-2"). In a large bowl whisk together Large eggs, lowfat milk and vanilla.
  2. Whisk in sugar, 3/4 tsp. of cinnamon and 3/4 tsp. of nutmeg. Pour over bread mix. Add in raisins and bananas to bread mix. Stir to combine well.
  3. Smooth top of pudding. Dot with butter. Sprinkle with remaining cinnamon and nutmeg. Bake in the middle of preheated 350 degree oven for 1 hour and 15 min.
  4. Warm Whiskey Sauce: In a high-sided saucepan heat butter over moderate heat. Add in sugar. Cook mix, stirring constantly, for 2 min or possibly till bubbly. Remove pan from heat. Stir in whiskey gradually. Cook over low heat till sugar is dissolved. Stir 1/4 c. of the mix into the Large eggs. Stir Large eggs in mix. Stir sauce over low heat for 10 seconds, or possibly till thickened.
  5. Makes 3 c..