Whisky doughnut pudding

By Drum Digital
31 March 2015

You won’t get drunk from the whisky as the alcohol cooks out as it bakes, but the flavour spreads and makes this bread pudding a winner.

Serves: 6

Preparation: 10 min

Cooking: 45 min

60 ml (¼ c) butter, melted

125 ml (½ c) brown sugar

30 ml (2 T) ground cinnamon

pinch of nutmeg

4 eggs

310 ml (1¼ c) cream

60 ml (¼ c) whiskey

5 ml (1 t) vanilla essence

8 doughnuts, roughly chopped (store bought or leftover)

vanilla ice cream, to serve

Preheat oven to 180 °C and lightly grease a bread pan with butter.

1. In a large bowl combine the remaining butter, brown sugar, cinnamon and nutmeg. Add the eggs and whisk until blended. Whisk in the cream, whiskey and the vanilla.

  1. Pour the egg mixture over the doughnuts. Press down gently with a spoon, making sure to submerge all the pieces. Allow the pudding to stand at room temperature for 1 hour.

3. Cover the pudding with a piece of foil and bake for 30 minutes. Remove the foil and bake the pudding for an additional 15 minutes or until the custard is set but soft and the tops of the doughnuts are lightly browned. Serve with a scoop of ice cream.

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