Muscatel And Rum Bread And Butter Pudding

The ingredient of Muscatel And Rum Bread And Butter Pudding

• 1 2 cup 95g muscatels seeded
• 1 3 cup 80ml dark rum
• 1 loaf about 400g brioche cut into 1 5cm thick slices halved
• 60g butter softened
• 1 4 cup 90g orange marmalade
• 2 1 2 cups 625ml milk
• 300ml thickened cream
• 4 eggs lightly whisked
• 1 2 cup 100g brown sugar
• 1 teaspoon vanilla bean paste
• 1 2 cup 100g caster sugar

The Instruction of muscatel and rum bread and butter pudding

• combine the muscatels and rum in a small saucepan over low heat bring to a simmer remove from heat and transfer to a heatproof bowl cover with plastic wrap and set aside for 30 minutes to soak
• preheat oven to 180u00b0c spread brioche with butter and marmalade arrange one third of the brioche slices in a 6 cup 1 5l capacity ovenproof dish sprinkle one third of the muscatel mixture over brioche continue layering with remaining brioche and muscatels
• whisk together the milk cream eggs brown sugar and vanilla in a large bowl until well combined pour over the brioche and set aside for 30 minutes to soak
• place the dish in a large roasting pan pour in enough boiling water to come halfway up the side of the dish bake in preheated oven for 40 minutes or until just set remove from oven
• place the caster sugar in a medium frying pan over high heat cook stirring with a wooden spoon for 5 minutes or until sugar melts and caramelises drizzle over pudding serve immediately or at room temperature

Nutritions of Muscatel And Rum Bread And Butter Pudding

calories: 826 94 calories
calories: 37 grams fat
calories: 22 grams saturated fat
calories: 98 grams carbohydrates
calories: 69 grams sugar
calories: n a
calories: 18 grams protein
calories: n a
calories: 452 13 milligrams sodium
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calories: nutritioninformation