Irish Bread Pudding With Whiskey Caramel Sauce
Bread Pudding gets spiked with a healthy dose of Irish whiskey.
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INGREDIENTS
NutritionFor bread pudding
- 1⁄2cup raisins
- 3⁄4cup whiskey
- 3⁄4cup milk
- 1cup and 2 tablespoons granulated sugar
- 1tablespoon vanilla extract
- 1(12 ounce) can evaporated milk
- 2
- 1⁄2teaspoon coarse salt
- 16ounces day old French bread, cut into 1/2 inch cubes
- 2teaspoons ground cinnamon
For whiskey sauce
- 1 1⁄2cups granulated sugar
- 1⁄4
- 2
- 1⁄4cup whiskey
- 1⁄4cup milk
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DIRECTIONS
- 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.
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