Irish Bread Pudding With Whiskey Sauce Recipes

IRISH BREAD PUDDING WITH WHISKEY CARAMEL SAUCE

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.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
• In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
• Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
• Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

IRISH BREAD PUDDING WITH WHISKEY SAUCE

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.

WHISKEY BREAD PUDDING

Steps:

• In a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.
• Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.
• For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.
• To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.
• Notes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.

BREAD PUDDING WITH IRISH WHISKEY SAUCE

Steps:

• For pudding: Whisk eggs, yolk, milk, sugar, cream, 1 tbsp whiskey, vanilla and cinnamon in large bowl. Add bread; let soak at least 1 hour. soak currants in remaining 2 tbsp whiskey for 1 hour. Preheat oven to 350 F. butter eight 3/4-cup custard cups. Remove 1 tbsp currants using slotted spoon; set aside. Stir remaining 3 tbsp undrained currants into bread misture. Spoon into prepared cups. Arrange in roasting pan. Add enough simmering water to pan to come halfway up sides of cups. Bake bread pudding until firm to touch, about 1 hour. Meanwhile, prepare sauce: dissolve cornstarch in 2 tbsp milk. Scald remaining milk and vanilla in heavy small saucepan. Whisk cornstarch misture into milk. Whisk yolks and sugar in bowl until thick and pale. Gradually whisk in milk mixture. Whisk back into saucepan and stir over medium heat until sauce thickens enough to leave path on back of spoon when finger is drawn across; do not boil. Remove from heat. Stir in whiskey. Unmold puddings into plates. Spoon sauce over. Sprinkle with reserved currants

IRISH BREAD PUDDING WITH WHISKEY CARAMEL SAUCE

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.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
• In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.
• In small bowl, stir 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
• Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.
• Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.