Spicy Bread Pudding
easy
75 mins
75 mins
Ingredients
- 1/2 fresh tin loaf white bread (250 g)
- 200 g Pecans (2 cups)
- 440 g brown sugar (2 cups)
- 150 ml milk (2/3 cup)
- 1 tin(s) (340 g; 7,5 % fat) condensed milk (1 1/2 cups)
- 2 TEASPOONS Tabasco
- 5 Eggs (size M)
- 50 g Butter
- 75 ml Bourbon whiskey (1/4 cup)
- 7-10 Tbsp Raspberries
- 7-10 Tbsp Grease
Directions
- 1
Cut bread into cubes (approx. 1.5 x 1.5 cm). Roughly chop the nuts. Roast in a pan without fat while turning, remove. Put bread in a large bowl, add 220 g brown sugar. Mix milk, condensed milk, 1 1/2 teaspoon tabasco and eggs with the whisk of the hand mixer. Pour over the bread and mix
- 2
Leave to stand for about 15 minutes, stirring several times. Then mix in half the nuts. Pour the mixture into a greased baking dish, smooth it down and spread the rest of the nuts evenly on top. Add 1/2 tsp Tabasco drop by drop. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes
- 3
In the meantime, melt butter in a pot for the icing, add 220 g sugar and whiskey, bring to the boil and simmer for about 4 minutes. Take the bread pudding out of the oven and pour the icing over it. Cut the pudding into pieces. Arrange on plates decorated with raspberries as desired
- 4
Waiting time approx. 15 minutes
Nutrition Facts
880 kcal
99 g
42 g
17 g
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