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Chocolate and Whisky Bread Pudding
Ingredients
| 250 ml | milk |
| 250 ml | double cream |
| 1 tbsp | vanilla extract |
| 30 ml | whisky |
| 50 g | white chocolate chips |
| 2 medium | eggs, yolks only |
| 50 g | caster sugar |
| 5 slice(s) | white bread, buttered |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Preheat oven to 200°C.
Combine milk, cream, whisky and vanilla in a pan and cook over medium heat. Stir chococlate in and keep stirring until melted.
In a bowl, whisk together the yolks and the sugar until creamy.
Pour the milk over the yolk mixture and whisk well. Return to the heat and stir until thickened.
Place the buttered bread into a baking dish. Pour over the chocolate mixture and bake for 15 minutes or until set.
Combine milk, cream, whisky and vanilla in a pan and cook over medium heat. Stir chococlate in and keep stirring until melted.
In a bowl, whisk together the yolks and the sugar until creamy.
Pour the milk over the yolk mixture and whisk well. Return to the heat and stir until thickened.
Place the buttered bread into a baking dish. Pour over the chocolate mixture and bake for 15 minutes or until set.
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