The total calorie content of the dish is approximately 1,720 calories. This is an estimate and will vary depending on the specific products and brands used. The dish serves 3 people, with 2 slices per person, which works out to around 573 calories each.
Bread and Butter Pudding with Whisky and Apricot Jam
Traditional bread and butter pudding made indulgent with cream and whisky.
Ingredients
- 5-6 plain white bread slices
- unsalted butter for spreading on the bread
- apricot jam
TO GREASE THE DISH
- 1 tbsp unsalted butter
- 1 tbsp white caster sugar
- 1 tsp cinnamon
FOR THE CUSTARD
- 200 ml milk
- 100 ml double cream
- 5 tbsp white caster sugar
- 2 tbsp whisky
- 2 medium-sized eggs
- ½ tsp nutmeg
- 1 tsp cinnamon
- 1 tsp vanilla extract or 1 sachet vanilla sugar
Instructions
- Prep the Dish & Bread: Preheat oven to 170°C. Melt butter with sugar and cinnamon; brush the bottom of a baking dish (approx. 30 x 17 cm). Slice the bread, butter one side, and cut into triangles if desired.
- Layer with jam: Arrange half the bread slices, buttered side up, in the dish. Spread with apricot jam. Add a second layer in the same way. For the top layer, use only butter.
- Make custard mixture: Heat milk and cream gently. Stir in sugar, cinnamon, nutmeg, vanilla, and whisky. Remove from the heat and let cool slightly. In a separate bowl, whisk the eggs. Slowly add the warm milk mixture to the eggs, whisking constantly.
- Soak the bread: Pour half the custard over the bread. Let it absorb briefly, then pour the rest. Press gently to help absorption. Let it sit for 10-15 minutes until fully soaked but not floating.
- Bake for 25-30 minutes, until the top is golden and the custard is just set. Optionally, dust with icing sugar before serving.
- Serve warm, plain or with cream, custard, or ice cream.
Notes
