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Name: Bread And Butter Pudding with Pecan Crust
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 6 Eggs; 1/4 ts Grand clove; 1/4 ts Cinnamon; 60 g Pecan nuts; crushed and; 3 Mint leaves to decorate; 500 ml Heavy Cream; 1 Vanilla pod; split; 1/2 oz Icing sugar; 500 ml milk; 60 g Softened butter; 250 g Caster sugar; 8 sl White bread; 30 g Sultanas; soaked; 40 g Apricot jam

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INGREDIENTS

6 Eggs
1/4 ts Grand clove
1/4 ts Cinnamon
60 g Pecan nuts; crushed and
3 Mint leaves to decorate
500 ml Heavy Cream
1 Vanilla pod; split
1/2 oz Icing sugar
500 ml milk
60 g Softened butter
250 g Caster sugar
8 sl White bread
30 g Sultanas; soaked
40 g Apricot jam

INSTRUCTIONS

MMMMM-----------------------WHISKY SABAYON---------------------------- 4 Egg yolks 50 g Caster sugar 6 tb Whisky Preheat the oven to 175C. Bring the milk, cream and vanilla pod to the boil. Beat the eggs and sugar together and pour over the cream mix and whisk. Butter the sliced bread and arrange on a buttered ovenproof dish. Scatter the sultanas between the layers and dust with the spices until all the bread has been utilised. Pour over the milk and egg mixture carefully. Stand in a bain marie and cook in the oven for 35-40 minutes. Remove from the oven, brush with the apricot jam, scatter the toasted nuts and place back into the oven for 1-2 minutes. Whisky sabayon: Place the egg yolks into a heat resistant bowl and place over a pan of boiling water. Add the caster sugar to the egg yolks and whisk. Add the whisky and continue to whisk until the mix has doubled in volume. Do not get too hot or the egg will completely cook and will turn scrambled. To serve: Serve with the whisky sabayon over one side of a portioned scoop of pudding. Dust the plate and fork and spoon (black plate) with a blowtorch. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Bread And Butter Pudding with Pecan Crust

6 Eggs
1/4 ts Grand clove
1/4 ts Cinnamon
60 g Pecan nuts; crushed and
3 Mint leaves to decorate
500 ml Heavy Cream
1 Vanilla pod; split
1/2 oz Icing sugar
500 ml milk
60 g Softened butter
250 g Caster sugar
8 sl White bread
30 g Sultanas; soaked
40 g Apricot jam

MMMMM-----------------------WHISKY SABAYON----------------------------      4    Egg yolks     50 g  Caster sugar      6 tb Whisky   Preheat the oven to 175C.    Bring the milk, cream and vanilla pod to the boil.    Beat the eggs and sugar together and pour over the cream mix and  whisk.    Butter the sliced bread and arrange on a buttered ovenproof dish.  Scatter the sultanas between the layers and dust with the spices  until all the bread has been utilised.    Pour over the milk and egg mixture carefully. Stand in a bain marie  and cook in the oven for 35-40 minutes. Remove from the oven, brush  with the apricot jam, scatter the toasted nuts and place back into  the oven for 1-2 minutes.    Whisky sabayon: Place the egg yolks into a heat resistant bowl and  place over a pan of boiling water. Add the caster sugar to the egg  yolks and whisk. Add the whisky and continue to whisk until the mix  has doubled in volume.    Do not get too hot or the egg will completely cook and will turn  scrambled.    To serve: Serve with the whisky sabayon over one side of a portioned  scoop of pudding. Dust the plate and fork and spoon (black plate)  with a blowtorch.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (640g)
Recipe Makes: 4 servings

Calories: 1306
Calories from Fat: 677 (52%)

Amt Per Serving		% DV

	Total Fat 75.2g	100 %
	Saturated Fat 34.6g	173 %
	Monounsaturated Fat 24.7g
	Polyunsanturated Fat 7.2g
Cholesterol 1707.2mg		525 %
Sodium 1033.9mg		36 %
Potassium 668mg		18 %
Total Carbohydrate 107.2g		32 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 105.7g
Protein 54g		77 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1306

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