Irish bread pudding

 

Aunt Kate used to say that Irish bread pudding was a simple but tasty homemade bread pudding. This easy bread pudding makes a perfect dessert on St. Patrick’s Day or any other dinner party excuse. This dessert not only lists pantry staple items you already have in your home but is perfect for those cozy nights at home on a winter evening.  Kate topped it with a warm caramel sauce and a healthy dollop of whipped cream.

Ingredients

Bread pudding

1 cup of raisins

2 ounces Jameson Irish whiskey

16 ounces brioche bread in 1- inch cubes, about 10 cups

6 large eggs

1 cup granulated sugar

1 tablespoon vanilla extract

5 cups milk

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Sauce

3/4 cup granulated sugar

1/4 cup water

¾ cup heavy cream

1/4 cup salted butter

2-3 tablespoons Jameson Irish whiskey

Instructions

Preheat oven to 350° F. Grease a 13×9-inch baking dish. Set aside.

Add the raisins and whiskey to a small bowl. Set aside.

Place the bread cubes in an even layer on a rimmed baking sheet. Lightly toast the bread cubes for 10 minutes in an already heated oven. Let cool.

Add the milk, eggs, sugar, vanilla, cinnamon, and nutmeg to a large bowl. Whisk until well mixed

Add the toasted bread cubes to the prepared baking dish. Pour the egg mixture over the bread cubes.

Add the raisins and whiskey to the bread cube mixture. Lightly toss to coat and combine.

Let it stand for 15 minutes, pushing the bread cubes into the egg mixture if needed.

Bake for 45-55 minutes, or until set and baked through. The bread pudding will be puffed and lightly browned.

To make the sauce, heat the sugar in water over low heat in a medium saucepan, stirring until the sugar is dissolved and the mixture is well combined.

Bring to a boil and cook, without stirring, until caramelized, for about 15 to 20 minutes.

In a separate small saucepan, warm the heavy cream over low. This will help to prevent the sugar from recrystallizing.

Add butter and warmed heavy cream to the sugar mixture, and cook until well combined, 1 to 2 minutes.

Remove from heat and let cool for 5 minutes.

Stir in the whiskey and add additional cream.

Serve over the warm bread pudding.

Serving suggestions

I top with both vanilla ice cream and whipped cream then dust the top with a little bit of powdered sugar and top it with a drizzle of caramel sauce.  

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week. 

Irish Fare, Potpourri of Frugality. Kilbride