Bread Butter Pudding With Salted Caramel Whiskey Butter Sauce Recipe 455 Food

BREAD & BUTTER PUDDING WITH SALTED CARAMEL WHISKEY BUTTER SAUCE RECIPE - (4.5/5)

Steps:

• In a medium mixing bowl, combine the raisins and whiskey; let soak for 1 hour. Butter a 2-quart rectangular baking dish; set aside. In a large bowl whisk together the eggs, cream, sugar, cinnamon, nutmeg, and vanilla. Generously spread one side of each slice of bread with the 3/4 cup butter. Cut the slices in half diagonally and arrange the bread in the bottom of the prepared baking dish, overlapping the slices. Drain the raisins, reserving the whiskey. Sprinkle raisins over the bread, tucking some between the bread slices. Pour the custard over the bread; cover and let it soak in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Place the baking dish in a large roasting pan. Add enough hot water to come halfway up the sides of the dish. Bake for 45 minutes or until the pudding is set and the top is golden (there will be a layer of melted butter over the pudding). Carefully remove the baking dish from the water bath and let cool slightly on a wire rack (the butter will soak back into the bread as it cools). Meanwhile, for sauce, melt the butter in a 2-quart saucepan over medium heat. Whisk in the sugar, salt, cream, and 3 tablespoons of the reserved whiskey. Bring to boiling; reduce the heat, and simmer, uncovered, for 10 to 15 minutes or until the sauce thickens slightly, stirring frequently. Serve pudding warm with the sauce spooned over the top. CHOCOLATE BREAD PUDDING Omit raisins, whiskey, and steps 1 and 4. Use 4 ounces semisweet and/or milk chocolate, chopped (1 cup) in place of raisins. Serve with Ganache: In a medium saucepan bring 1 cup whipping cream just to boiling over medium heat. Remove from heat. Add 12 ounces semisweet chocolate, chopped (do not stir). Let stand 5 minutes. Stir until smooth. Cool for 15 minutes.

BREAD-AND-BUTTER PUDDING WITH WHISKEY SAUCE

Steps:

• Preheat oven to 350°F.
• Soak sultanas in hot water for 10 minutes, then drain.
• Butter the bread.
• Remove crusts and cut into triangles.
• Arrange in a greased deep casserole dish along with raisins.
• In a saucepan, bring the milk, cream, vanilla bean and sugar to just below a boil.
• Remove the vanilla bean.
• Add milk mixture to the eggs.
• Through a strainer, pour the egg-and-milk mixture onto the bread.
• Leave to soak.
• Cover with aluminum foil and cook in a water bath in preheated oven, approximately 55 minutes. Remove foil and bake 5 more minutes to allow top to crisp.
• To make the whiskey sauce: Boil the milk, then remove from heat.
• In a separate saucepan, mix the sugar and egg yolks.
• Add egg mixture to milk and return to heat.
• Cook gently over low heat, stirring constantly, until sauce thickens slightly.
• Stir in whiskey.
• Serve warm.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• For the pudding:.
• In a large bowl, mix beaten egg with vanilla, brown sugar, cream/milk with wire whisk until blended.
• Add raisins.
• Break up bread into 13x9x2 pan and pour the liquid (above) in slowly.
• When all the liquid is in, use either your clean hands or a spoon to squish the bread so that it falls apart and becomes mixed evenly with the liquid.
• It needs to be very wet and somewhat “giggly”.
• Bake in 375 degree oven for about 45 minutes to one hour- test at 45 minutes with a knife to see if the pudding is set up.
• The pudding should bounce back a little and the knife should come out almost clean from the center.
• The pudding will look very raised and “poofy” when you remove it from the oven.
• It will fall in a minute.
• For the Sauce:.
• In a small saucepan, melt one stick butter or margarine.
• Add brown sugar and stir constantly until melted.
• Add whiskey and stir again until heated.
• Double the recipe if you like a lot of sauce on the bread pudding, but use only ¾ cup of the whiskey.

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.

BREAD AND BUTTER PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat the broiler.
• Butter one side of each slice of bread and toast them with the buttered side up. Watch carefully as not to burn.
• Stand bread slices upright to cool-- do not stack as they will stick together-- When toast is cool and dry, trim off crusts and cut into triangles.
• Arrange in a deep 10 inch cake pan, in a spiral overlapping, with the points up. There will be an empty space in the centre.
• Sprinkle with the 2 tbsp sugar and the cinnamon. Set aside.
• Split the vanilla bean and scrape the seeds into the milk in a saucepot, over medium heat.
• Note: If using extract, do not put it in the milk here, scald the milk alone.
• In a large bowl, beat the eggs, remaining sugar, salt and vanilla extract if been used, until smooth and lemon coloured-- about one minute.
• With mixer on low, and in a stream add the scalded milk-- now remove the vanilla bean.
• With a ladle pour as much of this custard into the centre of the cake pan, careful not too overflow-- let stand and keep adding more, as its been soaked inches.
• Bake in a hot 400°F oven in a hot water bath-- for about 40 minutes until pudding is firm and puffed and golden brown-- Remove and place on a rack to cool.
• Sauce-- Put butter in a pot, and pour in the sugar.
• DO NOT STIR Over medium heat allow sugar to caramelize slowly--should take 10 minutes or so.
• Stir when mixture is a nice brown colour and bubbling.
• Continue until its a dark golden brown-- Stir in small amounts of the cream, it will harden up-- but then will go back to a liquid, or a thick syrup-- Strain through a sieve, and keep hot in a warm water bath, until needed.
• To serve-- cut the cake into ten portions, as you would a pie-- using a knife and a pie lifter to remove, as not to loose any custard-- Pour some sauce over each.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Grease a 9 by 13 pan with butter.
• Cube the bread and place in a large casserole dish.
• beat together the eggs, yolks, milk, melted butter, cinnamon and nutmeg.
• Sprinkle the Raisins on the cubed bread and pour the milk mixture over the bread.
• Press the bread down into the pan making sure it is absorbing the milk mixture.
• Cover with foil.
• Bake for 50 min at 350 degrees.
• For the sauce.
• Combine butter and sugar, microwave for 2 min and stir.
• Add the whiskey, stir and microwave again for 1 minute Drizzle the sauce over each individual piece of bread pudding and then drizzle with heavy cream.

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 JACK DANIELS CARAMEL-WHISKEY SAUCE

Steps:

• BEFORE YOU BEGIN (OPTIONAL): Lay out bread slices and allow to get a crusty as possible (I will usually set out at least 24 hours in advance.) This allows the bread to become very dry and crusty so it can absorb as much pudding as possible. ALSO combine the raisins and whiskey in a small bowl, cover, and place in the refrigerator overnight to allow the raisins to soak up as much whiskey as possible. If you forget, the raisins only need to sit for about 30 minutes to soak up quite a bit of whiskey.
• JACK DANIEL'S CARAMEL-WHISKEY SAUCE: Combine sugar and water in a small saucepan over medium-high heat. Stir continuously until sugar dissolves.
• Simmer until sugar mixture is golden (about 17 minutes). DO NOT STIR!
• Remove from heat.
• Carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. CAUTION! Mixture will bubble vigorously and release a lot of hot steam.
• Cool slightly. Stir in whiskey and milk. Mixture will bubble a bit at this step as well.
• PUDDING: Preheat oven to 350°F.
• Brush melted butter on one side of French bread slices.
• Bake buttered side up until lightly toasted, about 10 minutes.
• Cut bread into 1/2 inch cubes and set aside.
• Combine milk, sugar, vanilla extract, evaporated milk, eggs, and UNDRAINED whiskey mixture in a large bowl. Stir well with a whisk.
• Add bread cubes, pressing down gently to moisten; let stand about 20 minutes. If your bowl is a little small, gently fold the cubes into the mixture with a spatula.
• Pour bread mixture into a 13 x 9-inch baking dish coated well with cooking spray.
• Combine sugar and cinnamon; sprinkle over pudding.
• Bake at 350F for 35 minutes or until set.
• Serve warm with Jack Daniel's caramel-whiskey sauce.
• TO MAKE THIS KID FRIENDLY: Substitute apple juice for Jack Daniel's in pudding and 1 tablespoon imitation rum extract and 3 tablespoons water in Caramel-Whiskey sauce.