Bread Pudding with Irish Whiskey Sauce
Well, sure doesn’t sound that exciting, let alone look exciting. But trust me on this dear readers, this Bread Pudding recipe is pure decadence. So why not end this 2017 (Happy New Year, btw.) on a note of perfection? And if you’re the type to get all guilty about such pleasures, let me guarantee it’s worth every bite. Maybe that’s a good goal (or one of those resolutions I’ve become resolute about not making!) for 2018, stop the guilt and eat what you want, a little.
I think it’s the Irish Whiskey Sauce that’s the clincher here. It stores well, so you can indulge for a week or so, and you’ll be topping your burgers with this stuff. Go get the ingredients, before it gets too cold outside….ha!
Most requested recipes
I’ve made this countless times, and by far, it’s my most popular ‘can I get that recipe?’ recipes. Tweaks have been made, and to date, it’s perfect. Pretty darn fool-proof, if I do say so myself. Sure, you can measure everything out, but really, this is a total eye-ball recipe. You can totally make it your own too, don’t like white chocolate? Replace with another dark chocolate. Don’t have any Jameson? Use some Baileys, or other liquor. Play around a little!
Bread Pudding with Irish Whiskey Sauce
Throw a little Jameson in anything, and we can call it Irish, right! Take a little nip, add some love and you really will be sent back to the homeland. Slainte!
Irish Whiskey Sauce
- 2 cups heavy whipping cream
- 1/2 cup Irish whiskey Jameson works well!
- 1/4 cup maple syrup
- Pinch of salt
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
- 12 cups 12 cups (or so) 3/4-inch cubes brioche bread ( or challah) with crust from about a one pound loaf
- 6 oz. (about a cup) bittersweet (not unsweetened) or semisweet chocolate chopped
- 6 oz. (about a cup) white chocolate chopped
- 4 large eggs
- 1/2 cup plus 2 tablespoons brown sugar divided
- 2 teaspoons good. vanilla extract
- 2 cups half & half
- 1/2 cup whole milk or buttermilk
- Butter, for pan or non-stick spray
For the sauce:
Bring cream, whiskey, sugar, and vanilla seeds (throw the half pod in to simmer with the sauce) to boil in heavy medium saucepan over medium-high heat, stirring frequently. Keep your eye on this, it will boil over quickly, then you've got a fine mess on your hands! Reduce to simmer. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Simmer until sauce thickens, stirring constantly, about 3 minutes. Strain the sauce to remove the vanilla pod and any bits of cream) Cool, then cover and refrigerate until cold, at least 2 hours. (May be made 4 days ahead. Keep refrigerated.)
For the bread pudding:
Combine cubed bread, chocolate, and white chocolate in large bowl; toss to blend together. In another large bowl, whisk eggs, 1/2 cup brown sugar, and vanilla to blend. Gradually beat in 1 1/2 cups half and half and milk. Add half and half mixture to bread and chocolate; stir to combine. Let sit at room temp. for at least 30 minutes.
Preheat oven to 350°F. Coat a 13x9x2-inch glass baking dish with butter or non-stick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup half and half. Sprinkle with remaining 2 tablespoons brown sugar. Cover with foil and bake pudding until custard is set in center, about 50 minutes, remove foil and bake another 10 minutes until edges are golden. Cool pudding slightly.
Cut into serving sizes and drizzle bread pudding with chilled sauce serve warm.
Have a Happy New Year!
I really don’t like looking back, so I’m not going to extrapolate on the one big bummer in my family’s life from last year. Let’s move into 2018 with nothing but the happy memories of a troubled year, and positive thoughts for the new year to come. Little, tiny goals are the most attainable, so that’s my goal. They do add up.
Sláinte is an Irish toast meaning ‘good health’, I truly wish you and your family good health and happiness in 2018. Now go and make some Bread Pudding!