Whisky Bread and Butter Pudding

Name: Whisky Bread and Butter Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: Butter to grease; 325 mL (11fl oz) each whole milk and double cream; 150 g (5oz) plain chocolate, chopped; 1 large egg, plus 5 large egg yolks; 75 g (3oz) caster sugar; 50 mL ml-75ml (2-3fl oz) whisky; 300 g (11oz) sliced white bread, cut into quarters diagonally; 25 g (1oz) toasted hazelnuts, chopped; 1 1/2 tbsp demerara sugar; Icing sugar to dust; Cream or ice cream, to serve

A dash of whisky really livens up this pud. If you’re baking for kids, use 75ml more whole milk or double cream instead.

By The GH Kitchen TeamPublished: 09 September 2011

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whisky bread and butter pudding with chocolate and toasted hazelnuts

Preparation Notes: plus soaking

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Yields:

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Cal/Serv:

616

Ingredients

Butter to grease
325 ml (11fl oz) each whole milk and double cream
150 g (5oz) plain chocolate, chopped
1 large egg, plus 5 large egg yolks
75 g (3oz) caster sugar
50 ml ml-75ml (2-3fl oz) whisky
300 g (11oz) sliced white bread, cut into quarters diagonally
25 g (1oz) toasted hazelnuts, chopped
1 1/2 tbsp demerara sugar
Icing sugar to dust
Cream or ice cream, to serve

Directions

1. Step 1
  Lightly grease a 2.5 litre (4⅓ pint) ovenproof dish. Pour milk and cream into a pan and bring just to the boil. Take off the heat and add chocolate. Stir until melted and smooth.
2. Step 2
  Beat together egg, yolks and caster sugar. Gradually add chocolate mixture, beating well after each addition. Stir in whisky, then strain through a sieve into a jug.
3. Step 3
  Arrange bread neatly in the prepared dish, overlapping the slices. Sprinkle some hazelnuts between the slices, then pour over most of the chocolate mixture. Press down lightly on the bread, then leave to soak for 20min. Pour over the rest of the liquid.
4. Step 4
  Preheat oven to 170°C (150°C fan) mark 3. Scatter demerara sugar and remaining hazelnuts on top. Bake for 30-35min until the custard is just set. Dust with icing sugar and serve with cream or vanilla ice cream.
  
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Per Serving:

Calories: 616
Total carbs: 57 g
Sugars: 29 g
Total fat: 38 g
Saturated fat: 20 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time