Best 4 Irish Bread Pudding With Caramel 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.

IRISH BREAD PUDDING WITH WHISKEY CARAMEL SAUCE

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.

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.

IRISH BREAD PUDDING WITH CARAMEL-WHISKEY SAUCE

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.