Irish Bread Pudding With Whiskey Sauce

Recipe by Nana Lee
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READY IN: 1hr 10mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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