Bread And Butter Pudding Ice Cream

Classic British pudding gets a summer make-over in this creamy ice-cream version.

The ingredient of Bread And Butter Pudding Ice Cream

• 50g sultanas
• 2 tablespoons brandy
• 100g fresh white breadcrumbs
• 40g demerara sugar
• 1 x 300ml packet chilled custard
• 300ml thickened cream
• 1 teaspoon vanilla extract
• 1 4 teaspoon nutmeg
• 2 thick slices white bread
• 1 tablespoon melted unsalted butter
• icing sugar to dust
• extra cream or custard to serve

The Instruction of bread and butter pudding ice cream

• preheat oven to 180u00b0c
• place sultanas in a bowl add the brandy and set aside to macerate for at least 1 2 hour
• in a separate bowl combine breadcrumbs with sugar spread onto a lined baking tray and bake for 10 minutes use a fork to loosen the breadcrumbs and cook for a further 5 minutes set aside to cool slightly then use your fingers to crumble any lumps
• use a balloon whisk to whisk the custard cream vanilla and nutmeg in a bowl until well combined stir in the breadcrumbs and sultanas with the soaking liquid
• pour into a shallow container and freeze until frozen at the edges remove from freezer and beat with an electric beater pour back into container and refreeze repeat 2 or 3 times alternatively use an ice cream machine following manufacturers directions
• preheat the oven to 170u00b0c
• toast the bread remove the crusts then use a sharp knife to cut through the middle of each slice cut each half into 2 triangles brush the uncooked side with the melted butter dust with icing sugar and transfer to a baking tray bake for 5 6 minutes or until golden serve with the ice cream

Nutritions of Bread And Butter Pudding Ice Cream

calories: 621 878 calories
calories: 36 grams fat
calories: 22 grams saturated fat
calories: 59 grams carbohydrates
calories: 33 grams sugar
calories: n a
calories: 10 grams protein
calories: 100 milligrams cholesterol
calories: 338 28 milligrams sodium
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calories: nutritioninformation