Nutty Butterscotch Bread Pudding
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- 1 Cup = 200ml
For nutty butterscotch
- Bread slices - 8 - 10 slices (remove the sides)
- Milk - 2 cup
- Sugar - 4-5 tbsp
- Vanilla essence - ½ tsp
- Whipping cream or fresh cream - 2 cup
- Sugar - 6-8 tbsp (if using whipping cream add less sugar)
- Vanilla essence - 1 tsp
- Sugar - 1 cup
- Almonds or cashews - ½ cup
- Butter - 3 tbsp
- Grind sugar and nuts in a grinder. Heat a pan, add butter to it and melt. To this add ground mixture and saute till golden brown. ( stir continuously, else you will burn it).
- Remove from fire. Mix together milk, sugar and vanilla essence(no. 3 and no.4)
- Dip half of the bread slices in the milk and spread it in the dessert dish.
- Blend the cream in a bowl with sugar and vanilla essence (no.6 and no.7) till soft peaks are formed.
- Spread ¼ th of the whipped cream over the bread layer and sprinkle little butterscotch nuts over it.
- Dip the remaining bread slices in the milk and make another layer in the dessert dish.
- Spread the remaining cream over the bread layer and sprinkle the remaining nutty butterscotch over it. Top it with wafer rolls. Serve cooled.
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