Irish Cream Bread Pudding With Caramel Irish Cream Sauce Food

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 CREAM BREAD PUDDING WITH CARAMEL IRISH CREAM SAUCE

Steps:

• Pudding: Crumble the bread, with the crust, into a bowl. Cover with combined milk, cream and liqueur and let stand an hour or until the bread has absorbed most of the liquid.
• Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking dish and set aside.
• Beat eggs, sugar and vanilla extract until well blended. Mix gently with bread and raisins. Spoon into pan, smooth top. Bake until light brown and the custard is set, about an hour.
• Caramel Irish Cream Sauce: Pour sugar into water in saucepan and let stand until sugar is wet. Add 2 tbsp of butter and cook on medium high to high, stirring constantly, until the mixture turns nut brown. Remove from heat. Immediately and CAREFULLY, to avoid splatters, pour in coffee and cream into the saucepan. Return to heat and cook, stirring constantly, until caramel melts. Add more cream if caramel is too dark. Remove from heat and cool. Stir in lemon juice and liqueur just before serving.

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.

PECAN PRALINE BREAD PUDDING WITH IRISH CREAM SAUCE RECIPE

Steps:

• Directions.
• Heat Oven to 300 degrees.
• Butter a 9"x13" glass baking pan.
• To prepare Custard:.
• Whisk custard ingredients until well combined. Add in Bread and let soak while you make the topping.
• To prepare Topping:.
• Mix ingredients until crumbly and butter is incorporated throughout.
• To assemble:.
• Pour Custard Mixture into Buttered pan. Spread Topping Mixture evenly over Custard.
• Bake 45 minute @ 300 degrees. Increase oven temperature to 350 degrees and bake an additional 15 minute It should look puffed up and test done. Let set for 10-15 minute before serving.
• To prepare Irish Cream Sauce:.
• In a saucepan over medium heat stir & dissolve Sugar into Cream. Add the Irish Cream, raise heat and bring to low boil. Let boil 2-3 minute to burn off alcohol. Make a slurry by adding the Milk & Corn Starch together & stirring util completely dissolved. Lower heat, add slurry, return to boil & stir constantly. Let thicken until spoon is coated and a nice sauce consistency. Remove from heat & cover until ready to serve. Yield: serves 12.
• Notes:
• Serve sauce over pudding as desired.

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.