Esta es una exhibición prevé de cómo se va ver la receta de 'Cumberland House Bread Pudding With Whiskey Sauce' imprimido.

Receta Cumberland House Bread Pudding With Whiskey Sauce
by Global Cookbook

Cumberland House Bread Pudding With Whiskey Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 8 lrg Large eggs
  • 2 c. Granulated sugar
  • 1 tsp Salt
  • 5 1/2 c. Lowfat milk
  • 1 tsp Vanilla extract
  • 1/2 lb Stale French bread
  • 4 ounce Butter, melted
  • 1/2 c. Toasted pecans Custard mix, (as above)
  • 8 ounce Butter, melted
  • 2 c. Powdered sugar
  • 2 x Extra large Large eggs
  • 2 Tbsp. Whiskey

Direcciones

  1. Custard Mix: Blend Large eggs, salt and sugar lightly with wire whisk. Add in vanilla and lowfat milk. Blend and strain. Set aside.
  2. Pudding: Break French bread into medium pcs. Add in pecans and melted butter. Arrange in a 9- x 13-inch baking dish. Pour custard mix over bread pcs.
  3. To bake, place the baking dish in a larger pan to creat a double boiler effect. Place a small amount of water in the bottom pan. Bake at 350 F for 50 to 60 min. Test by inserting a knife blade into the center of the pudding.
  4. Whiskey Sauce: Heat butter. Whip in powdered sugar. Mix in Large eggs. Add in whiskey. Serve hot over bread pudding.