Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Alan Coxon

Bread and Peanut Butter Pudding with Bourbon Sabayon


Serves 4

Ingredients

  • 50g peanut butter (softened with hot water or melted butter)
  • 6 slices of white bread, 1 cm thick and at least a day old
  • 25g sultanas or diced bananas soaked in bourbon
  • 60ml double cream
  • 275ml full-fat milk
  • ¼ tsp ground nutmeg
  • 3 eggs
  • 75g caster sugar
  • 50g crushed, unsalted peanuts
  • 1 level tbsp demerara sugar

For the Sabayon

  • 4 medium free-range eggs, separated
  • 50g caster sugar
  • 8 tblsp bourbon

Method

  1. Spread peanut butter onto bread and lay slices in a well-buttered baking dish or moulds, overlapping them. Sprinkle sultanas or bananas between layers.
  2. Warm milk and cream together in a pan, then add nutmeg. In a bowl, whisk eggs and sugar until light and fluffy, then add milk mix.
  3. Pour some of the mixture over bread and leave to soak for two minutes, then add more mixture. Sprinkle peanuts and brown sugar over top, and bake in a pre-heated oven at 180 degrees celsius for 35 minutes.
  4. To make the Sabayon, heat yolks in a bowl over a pan of boiling water. Whisk in caster sugar. Add bourbon and continue to whisk until mixture has doubled in volume. Serve with the pudding.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Video More Videos

Huevos Rancheros

Pete Evans


Browse Recipes By...