👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (160°C fan/350°F/Gas Mark 4). Lightly butter a 2-liter baking dish.

   💡 プロのコツ: Using stale bread is key for absorbing the custard without becoming mushy.
2. 2

   In a small pan, melt the butter over medium heat. Add the diced apples, cinnamon, and nutmeg. Cook until the apples are softened, about 5-7 minutes. Set aside.

3. 3

   In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, Irish whiskey, vanilla extract, and salt until well combined.

   💡 プロのコツ: Ensure the sugar is fully dissolved.
4. 4

   Add the bread cubes to the custard mixture and gently press them down to ensure they are fully submerged. Let stand for 10-15 minutes, allowing the bread to soak up the liquid.

5. 5

   Gently fold in the sautéed apples.

   💡 プロのコツ: Be careful not to break up the bread too much.
6. 6

   Pour the mixture into the prepared baking dish. You can sprinkle a little extra cinnamon on top if desired.

   💡 プロのコツ: For an even richer top, you can add a few small cubes of butter on top before baking.
7. 7

   Bake for 40-50 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out clean.

8. 8

   Let cool for at least 10 minutes before serving. Serve warm, perhaps with a drizzle of extra whiskey sauce or a dollop of whipped cream.

   💡 プロのコツ: Allowing it to rest helps it set further.