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Bread and Peanut Butter Pudding with Bourbon Sabayon


  • 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


  • 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.

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