Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Whisky | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 slices white bread
- 2 tablespoons butter
- 3 tablespoons brown sugar
- ¼ cup raisins, chopped
- 3 eggs
- 1½ cups warm milk
- 1 teaspoon vanilla sugar
- ½ teaspoon mixed spice
- 3 eggs, lightly beaten
- ½ cup fine sugar
- 120g (4¼ oz) butter, melted
- 3 tablespoon whisky
- =
Directions
Grease 4 ovenproof serving bowls. Cut crusts off the bread, spread the butter over the slices and cut each into 4 triangles. Place four triangles into each serving bowl, sprinkle with some brown sugar and the raisins. Place remaining triangles on top and sprinkle with the rest of the sugar.
Whisk the eggs, add the warm milk and vanilla sugar, whisk again and pour the mixture over the bread. Sprinkle with mixed spice. Place bowls on a baking tray and bake for 15 - 20 minutes at 220°C (425°F) in preheated oven.
To make whisky sauce, beat eggs and sugar until light and fluffy. While still beating add hot butter and whisky. Pour over pudding.
Serve with cream or ice cream.