IRISH CREAM BREAD PUDDING WITH CARAMEL IRISH CREAM SAUCE
Anyone that knows me here on Zaar knows I love bread pudding and baileys... so I had to add the two together with this fabulous dessert.
Provided by Vseward Chef-V
Categories Breads
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 15
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.
CARAMEL SAUCE
Steps:
- Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
CREAMY CARAMEL SAUCE
Provided by Anne Thornton, Host of Dessert First
Time 4h25m
Yield 3 cups
Number Of Ingredients 2
Steps:
- Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
- Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
IRISH CREAM CARAMEL SAUCE
Steps:
- Swirl sugar and water together in a heavy saucepan until the sugar dissolves. Place over medium-high heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color. Remove from heat.
- Pour a tablespoon or two of the cream into the caramel, standing back from the pan, because the mixture may spatter. Stir to blend in the cream, then add the remaining cream, stirring until completely mixed.
- Stir in the whisky, transfer the mixture to a jar or other container and refrigerate until ready to use. The sauce may be warmed before using but it will not be as thick as if it is chilled. Serve over ice cream, crepes, cake or puddings.
Nutrition Facts : @context http, Calories 601, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 29 grams, Protein 2 grams, SaturatedFat 18 grams, Sodium 33 milligrams, Sugar 69 grams
CARAMEL CREAM SAUCE
Provided by Food Network
Number Of Ingredients 6
Steps:
- In a small saucepan, bring the sugar, water and lemon juice to a boil. Brush down sides of pan with a pastry brush dipped in water. Add the corn syrup and cook until golden. Remove from heat and stir in the heavy cream in a slow but steady stream. If the sauce is lumpy, return the pan to the heat and stir until smooth. With pan off the heat, stir in the butter.
- Serve over ice cream and nuts (like walnuts or pecans).
IRISH BREAD PUDDING WITH CARAMEL-WHISKEY SAUCE
Make and share this Irish Bread Pudding With Caramel-Whiskey Sauce recipe from Food.com.
Provided by TishT
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 407.9, Fat 8.4, SaturatedFat 4.7, Cholesterol 52, Sodium 267.2, Carbohydrate 65.3, Fiber 1, Sugar 51.6, Protein 7.5
IRISH COFFEE SUNDAES WITH CARAMEL WHISKEY SAUCE
Provided by Ruth Cousineau
Categories Coffee Dessert Mardi Gras Kentucky Derby Father's Day Whiskey Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make crisps:
- Preheat oven to 325°F with rack in middle. Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil.
- Whisk egg white with sugar, coffee powder, and a pinch of salt in a bowl until blended. Stir in walnuts until coated. Spread mixture into a 10- by 8-inch rectangle in pan.
- Bake until crisp is dry to the touch, 20 to 25 minutes. Transfer pan to a rack to cool completely.
- Loosen crisp with a metal spatula and break into small pieces.
- Make sauce:
- Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
- Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden).
- Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.
- Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.
IRISH BREAD PUDDING WITH WHISKEY CARAMEL SAUCE
Make and share this Irish Bread Pudding With Whiskey Caramel Sauce recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h20m
Yield 1 skillet
Number Of Ingredients 16
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.
More about "irish cream caramel sauce food"
HOMEMADE CARAMEL BAILEY'S IRISH CREAM - ONE SWEET MESS
From onesweetmess.com
Servings 4Total Time 5 minsEstimated Reading Time 3 mins
IRISH CREAM CARAMEL SAUCE - GOODIE GODMOTHER
From goodiegodmother.com
Category Sauces And CondimentsTotal Time 20 mins
IRISH WHISKEY CARAMEL SAUCE - NUTMEG NANNY
From nutmegnanny.com
EASY HOMEMADE CARAMEL SAUCE - TASTES BETTER FROM …
From tastesbetterfromscratch.com
IRISH CREAM CARAMEL SAUCE | ASK NIGELLA.COM | NIGELLA …
From nigella.com
EASY CARAMEL SAUCE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
IRISH CREAM CHEESECAKE WITH WHISKEY CARAMEL - A …
From aclassictwist.com
IRISH BREAD PUDDING WITH WHISKEY CARAMEL SAUCE
From mybakingaddiction.com
BAILEYS CARAMEL SAUCE - THRILLIST
From thrillist.com
Estimated Reading Time 1 min
- In a small saucepan, heat sugar with 2 tablespoons of water. Allow sugar to caramelize to a light golden color (about 5 minutes).
- Make sure not to burn the caramel! When sugar caramelizes, add heavy cream, salt, and butter, and stir until caramel melts (about 2 minutes).
- Remove from heat and add Baileys Salted Caramel Irish Cream. Allow to cool completely, until thickened.
DINGLE LAUNCHES EXCLUSIVE 'RETURN OF THE LIGHT' EVENT SERIES AS AN …
From irishmirror.ie
CREAMY CARAMEL SAUCE RECIPE | FINE DINING LOVERS
From finedininglovers.com
TRY THIS DELICIOUS SALTED CARAMEL MARTINI RECIPE | BAILEYS
From baileys.com
DESSERT - BAILEY'S IRISH CREAM SAUCE FOR BREAD PUDDING RECIPES
From findsimplyrecipes.com
IRISH BREAD PUDDING WITH CARAMEL-WHISKEY SAUCE RECIPE
From myrecipes.com
BEST IRISH CREAM CARAMEL SAUCE RECIPES
From alicerecipes.com
BEER CARAMEL SAUCE | MARY BERG RECIPES | SBS FOOD
From sbs.com.au
DARINA ALLEN: DELICIOUS RECIPES SHARED BY CHEFS FROM THE AMAZING ...
From irishexaminer.com
HOW TO MAKE CARAMEL SAUCE - SIMPLY RECIPES
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love