Bread pudding with whiskey sauce de Chalapata
BREAD PUDDING WITH WHISKEY SAUCE
from Vegetarian Times
Custardy bread pudding with a bourbon-laced sauce is a New Orleans dessert favorite.
Day-old bread works best here because it absorbs more of the custard before baking.
Serves 8
INGREDIENTS
Bread Pudding
3 large eggs
2 large egg whites
1 cup skim milk
3/4 cup maple syrup
1 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
5 cups cubed day-old whole-wheat sandwich bread (1-inch cubes)
1/2 cup raisins
1/2 cup dried cranberries
Whisky Sauce
1 cup light brown sugar
1/4 cup bourbon
DIRECTIONS
1. Preheat oven to 350°F. Whisk together eggs, egg whites, milk,
maple syrup, vanilla, cinnamon, and nutmeg in large bowl.
Fold in cubed bread, raisins, and dried cranberries,
and let stand 5 minutes to allow bread to absorb custard.
2. Coat 9-inch-square baking pan with cooking spray, then spread bread mixture in pan.
Bake 35 to 40 minutes, or until you can press on center of pudding and
no raw egg mixture rises up. Cool slightly, then cut into 8 squares.
3. To make Whisky Sauce: Combine sugar and ½ cup water in small saucepan.
Bring to a boil over medium-high heat, and boil 2 minutes.
Remove from heat, and stir in bourbon.
Return to heat, and boil 2 minutes more.
Transfer to pitcher, and let cool slightly.
Serve warm Whisky Sauce over Bread Pudding.
Nutritional Information
Per :
Calories 369
Protein 8g
Total Fat 4g
Saturated Fat 1g
Carbs 75g
Choelsterol 80mg
Sodium 198mg
Fiber 3g
Sugar 59g
Source: chalapata
Recette
43597, publiée le
2010-02-22 à 19:28, 181 vues
