bread and butter pudding with irish whiskey cream

Name: Bread and Butter Pudding with Irish Whiskey Cream
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 6
Cuisine: Irish
Ingredients: - cooking spray; 1/4 cup(s) golden raisins; 1/2 cup(s) hot water; 4 tablespoon(s) butter, at room temperature; 10 slice(s) white bread; 1 cup(s) milk; 1 cup(s) heavy cream; 3/4 cup(s) granulated sugar; 1/2 teaspoon(s) ground cinnamon; 1/8 teaspoon(s) ground nutmeg; 2 teaspoon(s) vanilla extract; 3 - eggs, beaten; - hot water; WHISKEY SAUCE:; 1 3/4 cup(s) heavy cream; 2 tablespoon(s) granulated sugar; 2 - egg yolks; 2 tablespoon(s) irish whiskey

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

An easy and tasty recipe for celebrating with the Irish.

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(1 rating)

yield 6 to 8 Servings

prep time 30 Min

cook time 1 Hr 15 Min

method Bake

Ingredients For bread and butter pudding with irish whiskey cream

cooking spray
1/4 c

golden raisins
1/2 c

hot water
4 Tbsp

butter, at room temperature
10 slice

white bread
1 c

milk
1 c

heavy cream
3/4 c

granulated sugar
1/2 tsp

ground cinnamon
1/8 tsp

ground nutmeg
2 tsp

vanilla extract
3

eggs, beaten
hot water
WHISKEY SAUCE:
1 3/4 c

heavy cream
2 Tbsp

granulated sugar
2

egg yolks
2 Tbsp

irish whiskey

How To Make bread and butter pudding with irish whiskey cream

1
Preheat oven to 350 degrees F Spray an 8- inch square baking dish with cooking spray. In a small bowl, cover raisins with hot water and soak for 10 minutes.

2
Butter the bread, remove crusts and cut each slice in half diagonally. Arrange half of the bread, buttered side up, in the prepared pan. Drain the raisins and sprinkle over bread. Arrange remaining bread over the raisins.
3
Stir milk, 1 cup cream, granulated sugar, cinnamon and nutmeg in medium saucepan over medium heat until mixture begins to boil, 5 to 7 minutes; stirring constantly. Remove from heat and whisk in vanilla extract and beaten eggs. Pour custard over bread, cover with aluminum foil and let sit for 10 minutes before placing in the oven.
4
Place covered dish in a 13 x 9- inch baking pan. Place the pan in the oven and pour enough hot water into pan to come 2/3 up the sides of the baking dish. Bake until custard is set, 50 to 55 minutes. Remove the foil covered pudding from the oven leaving the water-filled pan to cool inside the oven before removing.
5
Whiskey Sauce: Stir 1 3/4 cups cream in a small heavy saucepan over medium heat until liquid just begins to boil. Remove from heat. Whisk 2 tbsp granulated sugar and egg yolks in a small bowl until light and fluffy. Whisk egg mixture into cream. Place pan over low heat and stir constantly until sauce thickens, about 10 minutes. Stir in whiskey. Spoon warm sauce over each serving of pudding.
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