Bread And Butter Pudding With Pecan Crust Recipe

• 500 ml Lowfat milk
• 500 ml Double cream
• 1 x Vanilla pod, split
• 6 x Large eggs
• 250 gm Caster sugar
• 8 slc White bread
• 60 gm Softened butter
• 30 gm Sultanas, soaked
• 40 gm Apricot jam
• 1/4 tsp Cinnamon
• 1/4 tsp Grand clove
• 60 gm Pecan nuts, crushed and toasted
• 1/2 ounce Icing sugar
• 3 x Mint leaves to decorate
• 4 x Egg yolks
• 50 gm Caster sugar
• 6 Tbsp. Whisky

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.
7. Stand in a bain marie and cook in the oven for 35-40 min.
8. Remove from the oven, brush with the apricot jam, scatter the toasted nuts and place back into the oven for 1-2 min.
9. Whisky sabayon: Place the egg yolks into a heat resistant bowl and place over a pan of boiling water.
10. Add in the caster sugar to the egg yolks and whisk.
11. Add in the whisky and continue to whisk till the mix has doubled in volume.
12. Don't get too warm or possibly the egg will completely cook and will turn scrambled.
13. To serve: Serve with the whisky sabayon over one side of a portioned scoop of pudding.
14. Dust the plate and fork and spoon (black plate)
15. with a blowtorch.

vanilla, eggs, sugar, bread, butter, cinnamon, clove, nuts, icing sugar, decorate, egg yolks, sugar, whisky

Taken from cookeatshare.com/recipes/bread-and-butter-pudding-with-pecan-crust-91383 (may not work)