Ingredients: |
Ingredients: Whiskey Caramel Sauce:
1 1/2 cups sugar
2/3 cup water
1/4 cup salted butter, cubed
2 oz cream cheese, cubed
1/4 cup Irish whiskey
1/4 cup milk
Bread Pudding:
3/4 cup heavy cream
1 cup sugar
3/4 Tbsp vanilla extract
1 (12 oz) can evaporated milk
2 eggs, lightly beaten
2/3 cup of the whiskey caramel sauce (see above)
One large loaf of French bread, cut into 1/2 inch cubes (yes, the crusts too)
1/2 cup raisins, soaked in warm water (or whiskey for extra kick), then drained.
1 Tbsp Cinnamon and 2 Tbsp sugar for topping
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Directions: |
Directions:Sauce:
Combine sugar and water small stainless saucepan over medium/high heat.
Stir until sugar completely dissolved. Stop stirring; allow to simmer until mixture is golden (About 15-17 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 while mixing pudding>
Pre-heat oven to 350º
In a large bowl, combine all pudding ingredients. Stir well with a whisk
Add bread cubes. Use a spatula to push down and make sure each piece of bread is coated)
Cover and allow to sit in fridge for at least 30 minutes to soak up all the goodness.
( At this time the pudding can be held overnight if you wish, covered well in refrigerator).
Spray 9/13 casserole dish or 12 muffin pan with non-stick spray
Pour bread mixture into .
Sprinkle top with cinnamon/sugar mix
Bake in preheated oven for 35 minutes or until set.
Serve warm with caramel sauce. |
This recipe for Irish Bread Pudding with Whiskey Caramel Sauce--(Cardascia) is from