IRISH BREAD PUDDING WITH WHISKEY CARAMEL SAUCE
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
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
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
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 CARAMEL-WHISKEY SAUCE
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
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
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
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
This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch.
Provided by CHERRY195
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 602.9 calories, Carbohydrate 56.8 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 2.7 g, Protein 12.4 g, SaturatedFat 15.9 g, Sodium 531.1 mg, Sugar 24.8 g
IRISH BREAD PUDDING WITH JACK DANIELS CARAMEL-WHISKEY SAUCE
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
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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