breadpudding

A cold night at home and husband requests a baked sweet dessert. But he doesn’t want anything spongy. A browse through the cupboards and I realise I don’t have a lot to work with. My eye catches the leftover bread and an idea starts to develop.

Combining my favourite winter ingredients – whisky and comfort dessert, this bread and butter pudding is a spin on a classic English dessert.

1/2 loaf of Kitke or 6 – 8 slices of white bread with the crusts removed
6 eggs
2 tbsp. sugar
500ml buttermilk (or in my case, 500ml milk with a dash of vinegar)
60ml whisky
1 tsp vanilla
1 tsp cinnamon
6 preserved figs
Preheat your oven to 180 degrees
Whisk your eggs and sugar together.
Add the buttermilk, whisky, vanilla and cinnamon.
Whisk until all ingredients are combined.
Tear your bread into large pieces and place in your oven proof dish.
Pour the milk mixture over the bread insuring all the pieces are covered.
Slice your figs into 4 pieces per fig.
Scatter the figs over the top of your bread mixture.
Bake in the oven for 30 – 35 minutes until light brown.