Apricot Cranberry Bread Pudding with Glenfiddich Sauce

Glenfiddich Single Malt Bread Pudding recipe video

Run of the mill bread pudding gets a boost from apricots, cranberries, and a shot of Glenfiddich single malt. This is a seriously great dessert.

In the video we make just half of the following recipe, since there are usually only two of us. So feel free to scale it up or down.
Glenfiddich Single Malt Bread Pudding recipe video

BREAD PUDDING INGREDIENTS:

·         ½ cup (125 mL) chopped apricots
·         ½ cup (125 mL) cranberries
·         ¼ cup (50 mL) chopped walnuts
·         1 cup (250 mL) Glenfiddich 18 Year Old Scotch Whisky
·         4 large eggs
·         6 cups (12 slices) cubed white bread, crusts removed
·         1 cup (225 g) sugar
·         2 cups (500 mL) half and half
·         1 cup (250 mL) whipping cream
·         1 tsp (5 mL) vanilla
·         ½ tsp (2 mL) cinnamon
Glenfiddich Single Malt Bread Pudding recipe video

Method:

1.       Preheat oven to 375⁰F / 190⁰C. Lightly grease a 13”x 9” glass baking dish.
2.       Marinate chopped apricots in ½ cup Glenfiddich Whisky. Set aside.
3.       In a large mixing bowl whisk eggs, cinnamon and ¾ cup sugar. Whisk in half and half, whipping cream, vanilla and remaining ½ cup of Glenfiddich Whisky.
4.       Spoon in bread, cranberries, and apricots stirring lightly to moisten evenly. Pour mixture into baking dish.
5.       Toss walnuts in remaining sugar and sprinkle on top.
6.       Bake on centre rack until golden brown about 45 minutes.
7.       Allow to sit 15 minutes before serving with warm Glenfiddich Sauce.

Glenfiddich Single Malt Bread Pudding recipe video

GLENFIDDICH SAUCE INGREDIENTS:
·         ⅓ cup (75 g) unsalted butter
·         ½ cup (115 g) granulated sugar
·         ¼ cup (50 mL) Glenfiddich 18 Year Old Scotch Whisky
·         ½ tsp (2 mL) nutmeg
·         1 tsp (5 mL) cornstarch
·         1 egg

To Prepare Glenfiddich Sauce:

1.       In a small sauce pan, combine butter, sugar, cornstarch and nutmeg over low heat.
2.       Stirring constantly add in Glenfiddich Scotch whisky.
3.       Heat until bubbly.
4.       Remove from stove and stir in beaten egg.
5.       Return to heat and bring to boil over low heat.
6.       Continue stirring and cook 1 to 2 min.
7.       Remove from heat and spoon warm sauce over pudding or serve separately in small jug.

Serves about 6 – 8 people

Recipe and single malt courtesy of our friends at Glenfiddich.

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