Irish Bread Pudding With Jack Daniels Caramel Whiskey Sauce Recipes

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IRISH BREAD PUDDING WITH WHISKEY CARAMEL SAUCE



Irish Bread Pudding with Whiskey Caramel Sauce image

Celebrate St. Patrick's Day with Irish Bread Pudding with Whiskey Caramel Sauce! Such a decadent and easy dessert.

Provided by Jamie Lothridge

Categories     Desserts

Time 55m

Number Of Ingredients 15

Approximately 10 cups cubed French bread, (cut into 1/2 inch cubes)
1/2 cup raisins (or chocolate chips if you don't like raisins)
3/4 cup Irish Whiskey Caramel Sauce (see below)
3/4 cup heavy cream
1 cup sugar
3/4 tablespoon vanilla extract
1 (12 ounce) can evaporated milk
2 eggs, lightly beaten
cinnamon sugar to taste
1 1/2 cups sugar
2/3 cup water
1/4 cup butter, cubed
2 ounces cream cheese, cubed
1/4 cup Irish Whiskey
1/4 cup milk

Steps:

  • Combine sugar and water in a small saucepan over medium-high heat. Stir until the sugar completely dissolves.
  • Stop stirring and allow to simmer until mixture is golden (about 17 minutes). DO NOT STIR!
  • Remove from heat.
  • Carefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.
  • Stir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.
  • Preheat oven to 350°F.
  • If using a casserole dish, spray with nonstick spray, or spray each ramekin with nonstick spray (approximately 6 ramekins)
  • Combine milk, sugar, vanilla extract, evaporated milk, eggs, and 2/3 cup whiskey caramel sauce in a large bowl. Stir well with a whisk.
  • Add bread cubes, using a spatula to push down and make sure each piece of bread is coated.
  • Cover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.
  • Pour bread mixture into a 13 x 9-inch baking dish coated well with cooking spray, or into approximately 6 prepared ramekins.
  • Sprinkle top with raisins or chocolate chips.
  • Bake at 350F for 35 minutes or until set.
  • Serve warm with more whiskey caramel sauce.

IRISH BREAD PUDDING WITH WHISKEY CARAMEL SAUCE



Irish Bread Pudding with Whiskey Caramel Sauce image

Bread Pudding with Whiskey Sauce is the perfect way to celebrate St. Patrick's Day! This Irish bread pudding with caramel sauce is such a decadent and easy Irish dessert recipe, with the most amazing bread pudding sauce!

Provided by Becky Hardin - The Cookie Rookie

Categories     Dessert

Time 55m

Number Of Ingredients 16

1½ cups granulated sugar (300 grams)
⅔ cup water (151 grams)
¼ cup salted butter (57 grams, cubed (½ stick))
2 ounces cream cheese (57 grams, cubed (¼ brick))
¼ cup Irish Whiskey (57 grams)
¼ cup milk (57 grams)
¾ cup heavy cream (170 grams)
1 cup granulated sugar (200 grams)
¾ tablespoon pure vanilla extract (9 grams)
12 ounces evaporated milk (341 grams (1 can))
2 large eggs (100 grams, lightly beaten)
¾ cup Whiskey Caramel Sauce (divided (SEE ABOVE))
10 cups cubed French bread (454 grams, from a 1-pound loaf)
½ cup raisins (85 grams)
1 tablespoon ground cinnamon (9 grams, for topping)
2 tablespoons granulated sugar (25 grams, for topping)

Steps:

  • Make the whiskey-caramel sauce: Combine the sugar and water in a small saucepan set over medium-high heat. Stir until the sugar completely dissolves.
  • Stop stirring and allow to simmer until mixture is golden, about 17 minutes. DO NOT STIR!
  • Remove from heat.
  • Carefully add the butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.
  • Stir in the whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.
  • Preheat oven to 350°F.
  • If using a casserole dish, spray with nonstick spray, or spray each ramekin with nonstick spray (approximately 6 ramekins)
  • Combine heavy cream, sugar, vanilla extract, evaporated milk, eggs, and ⅔ cup whiskey-caramel sauce in a large bowl. Stir well with a whisk.
  • Add bread cubes, using a spatula to push down and make sure each piece of bread is coated.
  • Cover and allow to sit in the refrigerator for at least 30 minutes to soak up all the goodness.
  • Pour the bread mixture into the prepared 13 x 9-inch baking dish or ramekins.
  • Sprinkle top with raisins, cinnamon, and sugar.
  • Bake for 35 minutes, or until set.
  • Serve warm with more caramel-whiskey sauce.

Nutrition Facts : Calories 727 kcal, Carbohydrate 112 g, Protein 14 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 107 mg, Sodium 475 mg, Fiber 4 g, Sugar 75 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

IRISH BREAD PUDDING WITH WHISKEY SAUCE



Irish Bread Pudding With Whiskey Sauce image

Here's another recipe from the newsletter I receive. A different version of bread pudding. This one I will also make for St. Paddy's Day!

Provided by Nana Lee

Categories     Dessert

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 15

1 lb white bread, cubed
6 ounces melted butter
8 eggs
1 cup sugar, plus
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
1 quart milk
1 cup heavy cream
2 1/4 teaspoons cinnamon
1 pinch nutmeg
1 lb butter
2 cups sugar
4 egg yolks
1/3 cup Irish whiskey

Steps:

  • Heat oven to 350.
  • Line a large, deep roasting pan with dish towels.
  • Bring a kettle of water to a boil.
  • Place rack in the center of oven.
  • Drizzle the melted butter over bread cubes and place them in a buttered 9-by-13-inch baking pan.
  • Scald the milk and cream.
  • Mix together the eggs, sugar, salt and vanilla. Stir in the hot milk and cream.
  • Pour this custard over the bread cubes.
  • Sprinkle lightly with cinnamon and nutmeg (go easy on the nutmeg).
  • Place baking pan in roasting pan and set on oven rack.
  • Pour boiling water into roasting pan until it comes at least halfway up the sides of the baking pan.
  • Bake in a water bath until set, about 40 minutes.
  • Serve warm with whisky sauce.
  • You'll only need 1/2 the recipe for the sauce, or make only 1/2 the recipe.
  • Whiskey Sauce:.
  • Melt the butter in a sauce pan over medium heat.
  • When bubbling, whisk in sugar but do not bring to boil.
  • In a separate bowl beat the egg yolks.
  • When the sugar is melted, slowly whisk the yolks into the sugar mixture.
  • Remove from heat.
  • Slowly whisk in the whisky and drizzle over bread pudding.

IRISH BREAD PUDDING WITH CARAMEL-WHISKEY SAUCE



Irish Bread Pudding With Caramel-Whiskey Sauce image

Make and share this Irish Bread Pudding With Caramel-Whiskey Sauce recipe from Food.com.

Provided by TishT

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 17

1/4 cup light butter, melted
1 (10 ounce) French baguettes, cut into 1 thick slices 1/2 cup raisins 1/4 cup irish whiskey 1 3/4 cups 1% low-fat milk 1 cup sugar
1/2 cup raisins
3/4 cup Irish whiskey
1 3/4 cups 1% low-fat milk
1 cup sugar
1 tablespoon vanilla extract
1 (12 ounce) can evaporated skim milk
2 large eggs, lightly beaten
cooking spray
1 tablespoon sugar
1 teaspoon cinnamon
1 1/2 cups sugar
2/3 cup water
1/4 cup light butter
2 ounces neufchatel cheese
1/4 cup Irish whiskey

Steps:

  • Caramel-Whisky Sauce: Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly.
  • Cook an additional 15 minutes or until golden (do not stir).
  • Remove from heat.
  • Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously).
  • Cool slightly, and stir in whiskey and milk.
  • Pudding: Preheat oven to 350F.
  • Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet.
  • Bake bread at 350F for 10 minutes or until lightly toasted.
  • Cut bread into 1/2-inch cubes, and set aside.
  • Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
  • Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk.
  • Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes.
  • Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray.
  • Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding.
  • Bake at 350F for 35 minutes or until set.
  • Serve warm with Caramel-Whiskey Sauce.
  • *Substitute1/4 cup apple juice for the Irish whiskey, if desired.

Nutrition Facts : Calories 407.9, Fat 8.4, SaturatedFat 4.7, Cholesterol 52, Sodium 267.2, Carbohydrate 65.3, Fiber 1, Sugar 51.6, Protein 7.5

IRISH BREAD PUDDING WITH WHISKEY CARAMEL SAUCE



Irish Bread Pudding With Whiskey Caramel Sauce image

Make and share this Irish Bread Pudding With Whiskey Caramel Sauce recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 1h20m

Yield 1 skillet

Number Of Ingredients 16

1/2 cup raisins
3/4 cup whiskey
3/4 cup milk
1 cup and 2 tablespoons granulated sugar
1 tablespoon vanilla extract
1 (12 ounce) can evaporated milk
2 eggs
1/2 teaspoon coarse salt
16 ounces day old French bread, cut into 1/2 inch cubes
2 teaspoons ground cinnamon
1 1/2 cups granulated sugar
1/4 cup butter, cubed
2 ounces cream cheese, cubed
1/4 cup whiskey
1/4 cup milk
coarse salt

Steps:

  • Combine raisins and whiskey in a small bowl. Let sit until raisins are plump, about 30 minutes and up to overnight.
  • Preheat oven to 350°F. Grease 10-inch cast iron skillet with nonstick cooking spray.
  • Combine milk, 1 cup granulated sugar, vanilla extract, evaporated milk, eggs, and salt in a large bowl. Whisk to combine. Add raisin-whiskey mixture and stir.
  • Add bread cubes, pressing down gently to moisten; let stand about 30 minutes, stirring occasionally.
  • Divide mixture among prepared cast iron skillet. Combine remaining 2 tablespoons granulated sugar and cinnamon; sprinkle over pudding. Transfer to oven and bake until custard is set and pudding is golden brown, about 35 minutes.
  • Meanwhile, make caramel sauce: Combine granulated sugar and ⅔ cup water in a small saucepan over medium-high heat.
  • Stir continuously until sugar dissolves.
  • Simmer, not stirring, until sugar mixture is golden, about 18 minutes.
  • Remove from heat and carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. Mixture will bubble vigorously. Stir in whiskey, milk, and salt to taste.
  • Serve bread pudding warm with caramel-whiskey sauce.

JACK DANIELS BREAD PUDDING



Jack Daniels Bread Pudding image

This recipe was shared with me by a DF when she brought it to one of our Lady Elks Pot Luck Dinners when I lived in Nevada City, CA. All though there is another recipe for a bread pudding with Jack Daniel's sauce it is NOT the same, and this is the recipe my family requests on many of our get togethers. This makes 2 large pans of pudding, and can be halved, or freeze one for later.

Provided by Chabear01

Categories     Dessert

Time 2h15m

Yield 48 pieces, 48 serving(s)

Number Of Ingredients 15

15 cups sourdough French bread, cubed and toasted
5 cups milk
8 eggs
12 tablespoons salted butter
2 cups sugar
1 teaspoon nutmeg (I use a bit more of both the nutmeg and cinnamon)
1 teaspoon cinnamon
1 teaspoon vanilla
2 pinches salt
1 cup raisins
1 lb brown sugar
1 cup salted butter
1 cup heavy whipping cream
1 pinch salt
1/2 cup Jack Daniels Whiskey (I use more because I like to be able to REALLY taste this)

Steps:

  • Pudding:.
  • Lightly grease deep dish casserole pans.
  • Fill with toasted bread cubes and raisins mixed together.
  • Heat milk and butter in pan over medium heat.
  • Whisk sugar, eggs, nutmeg, cinnamon, vanilla, and salt. Add 1 cup of the heated milk mixture to this, then mix this into the hot milk mixture. Pour over the bread and raisins. Put your casserole dish (I use two 9x13 inch casseroles and bake one at a time) with the pudding into a deeper pan that has at least an inch of water in it, and cover with foil.
  • Bake at 350°F for one hour. Remove foil and place back in oven for an additional 15 minutes, or until nicely browned. Pour cream sauce over the pudding and keep warm in oven until time to serve.
  • Cream Sauce (I make this while the pudding is cooking):.
  • Combine all ingredients into a large saucepan and heat to boiling. Turn heat down to low and allow to reduce to consistency of your liking.
  • I double the sauce recipe so I can have some to pour over the pudding and ice cream when I serve it.
  • Serve hot with either ice cream and extra sauce or with heavy cream drizzled over it.

Nutrition Facts : Calories 393.5, Fat 11.6, SaturatedFat 6.6, Cholesterol 59.1, Sodium 462.3, Carbohydrate 61.5, Fiber 1.9, Sugar 21.2, Protein 10.5

IRISH BREAD PUDDING WITH JACK DANIELS CARAMEL-WHISKEY SAUCE



Irish Bread Pudding With Jack Daniels Caramel-Whiskey Sauce image

This recipe has been in my family for years and years. I remember sitting with my great grandma trying to get her to help me write everything down. The house smells of cinnamon and whiskey. What could be better??

Provided by KitsuneLeh

Categories     Dessert

Time P1DT35m

Yield 12 serving(s)

Number Of Ingredients 18

1/4 cup butter, melted
16 ounces French bread, cut into 1-inch thick slices
1/2 cup raisins
3/4 cup Jack Daniels Whiskey
3/4 cup milk
1 cup sugar
1 tablespoon vanilla extract
1 (12 ounce) can evaporated milk
2 eggs, lightly beaten
cooking spray
3 tablespoons sugar
4 teaspoons cinnamon
1 1/2 cups sugar
2/3 cup water
1/4 cup butter, cut into small pieces
2 ounces cream cheese, cut into small pieces
1/4 cup Jack Daniels Whiskey
1/4 cup milk

Steps:

  • BEFORE YOU BEGIN (OPTIONAL): Lay out bread slices and allow to get a crusty as possible (I will usually set out at least 24 hours in advance.) This allows the bread to become very dry and crusty so it can absorb as much pudding as possible. ALSO combine the raisins and whiskey in a small bowl, cover, and place in the refrigerator overnight to allow the raisins to soak up as much whiskey as possible. If you forget, the raisins only need to sit for about 30 minutes to soak up quite a bit of whiskey.
  • JACK DANIEL'S CARAMEL-WHISKEY SAUCE: Combine sugar and water in a small saucepan over medium-high heat. Stir continuously until sugar dissolves.
  • Simmer until sugar mixture is golden (about 17 minutes). DO NOT STIR!
  • Remove from heat.
  • Carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. CAUTION! Mixture will bubble vigorously and release a lot of hot steam.
  • Cool slightly. Stir in whiskey and milk. Mixture will bubble a bit at this step as well.
  • PUDDING: Preheat oven to 350°F.
  • Brush melted butter on one side of French bread slices.
  • Bake buttered side up until lightly toasted, about 10 minutes.
  • Cut bread into 1/2 inch cubes and set aside.
  • Combine milk, sugar, vanilla extract, evaporated milk, eggs, and UNDRAINED whiskey mixture in a large bowl. Stir well with a whisk.
  • Add bread cubes, pressing down gently to moisten; let stand about 20 minutes. If your bowl is a little small, gently fold the cubes into the mixture with a spatula.
  • Pour bread mixture into a 13 x 9-inch baking dish coated well with cooking spray.
  • Combine sugar and cinnamon; sprinkle over pudding.
  • Bake at 350F for 35 minutes or until set.
  • Serve warm with Jack Daniel's caramel-whiskey sauce.
  • TO MAKE THIS KID FRIENDLY: Substitute apple juice for Jack Daniel's in pudding and 1 tablespoon imitation rum extract and 3 tablespoons water in Caramel-Whiskey sauce.

Nutrition Facts : Calories 499.5, Fat 13.7, SaturatedFat 8, Cholesterol 67.6, Sodium 330.5, Carbohydrate 75.9, Fiber 1.6, Sugar 49.6, Protein 8.7

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