Apple/Peacan Bread Pudding Recipe
Servings: 1
Ingredients
- 3 x Large eggs
- 1/2 x Minced pecans
- 1 1/4 x Sugar
- 5 x Stale french bread cubed
- 1 1/2 pt Nutmeg
- 1 x Minced apple
- 1 1/2 pt Vanilla extract
- 2 x Large eggs
- 1 1/2 pt Grnd cinnamon
- 2 x Icing sugar
- 1/4 x Unsalted butter
- 1/2 lb Unsalted butter
- 2 1/4 x Lowfat milk
- 1/4 x Bourbon whisky
- 1/2 x Raisins
Directions
- With an electric mixer, beat Large eggs till frothy (about 3 min). Add in sugar, nutmeg, vanilla and cinnamon, and beat till well blended. In a sauce, heat the butter and lowfat milk till the butter melts (but don't allow it to boil). In a large bowl, mix together raisins, pecans and bread cubes.
- Combine the lowfat milk and egg mixtures, pour this over the bread and allow it to soak for 45 min. Preheat oven to 350 degrees F. Lightly grease individual ramekins or possibly a large loaf pan. Add in the apple to the bread pudding, and spoon mix into the baking container. Place in oven immediately reduce heat 300 degrees F and bake for 40 min. Increase heat to 425 degrees F and bake for another 15 min till nicely browned.
- To make bourbon sauce, combine 2 Large eggs and icing sugar. Heat butter in a double broiler, whisk in egg mix and cook, stirring constantly, till sugar has melted and sauce has thickened slightly. Allow to cold, and add in bourbon. Serve over bread pudding.
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