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Whiskey Bread Pudding with White Chocolate Sauce
Preparation time: 10 minutes
Cook Time: 20 minutes
Yield: 6 to 8 servings
3 eggs, lightly beaten
1/3 cup sugar
2 tablespoons whisky or bourbon
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Spray a 6-cup soufflé dish with cooking spray; set aside.
In a large bowl add eggs, sugar, whiskey, vanilla, cinnamon, and nutmeg; beat until well combined. Add milk and
mix well. Add bread and raisins and toss until well mixed. Pour into the prepared soufflé dish; cover tightly with foil.
Add 1 ½ cups water to cooking pot and place trivet and steam basket inside. Carefully place the covered soufflé dish
in the steam basket; close the lid. Select PRESSURE COOK program Level 3 and Time 20 minutes.
Meanwhile, combine chocolate and cream in a microwave-safe bowl. Heat on HIGH for 2 minutes, stirring every
20 seconds until mixture is smooth. Set aside and keep warm.
Once the timer beeps 3 times to indicate the end of cooking, let pressure release naturally on its own (about 10
minutes). Remove the soufflé dish from the cooking pot and serve pudding warm or at room temperature with the
white chocolate sauce.
2 cups warm milk (105 to 115 F)
6 cups favorite bread, toasted and cubed (about 12 ounces)
½ cup raisins
1 cup white chocolate morsels
½ cup heavy whipping cream
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