i used challah bread and doubled the cinnamon, substituted half of the regular sugar for brown sugar, i also found this baileys irish cream sauce on another site and used it : 2 tablespoons brown sugar 2 egg yolks 1/2 cup 2% reduced-fat milk 1 tablespoon Baileys Irish Cream combine 2 tablespoons sugar and egg yolks in a medium bowl, stirring with a whisk. Heat 1/2 cup milk in a small, heavy saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Gradually add hot milk to egg yolk mixture, stirring constantly with a whisk. Place milk mixture in pan; cook over low heat 6 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat; stir in liqueur. Place pan in a large ice-filled bowl for 5 minutes or until sauce cools to room temperature, stirring constantly. Serve sauce over warm pudding. delicious!
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i used challah bread and doubled the cinnamon, substituted half of the regular sugar for brown...