IRISH SODA BREAD PUDDING W/ WHISKEY CREAM SAUCE
I created this recipe using a loaf of Dan's Favorite Irish Soda Bread, (Recipe Posted here) so therefore no additional raisins were needed. If you use some other bread you may want to add at least a cup or more. This recipe is just as good if not better than the soda bread. This is my twist on an old classic. I used...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 1h50m
Number Of Ingredients 20
Steps:
- 1. PREHEAT OVEN TO 350 DEGREES F.Cut both breads into 1 inch cubes.
- 2. Spray pans with non stick cooking spray and set aside till needed.The pans I used are 9 X9 inch and the loaf pan is 12"X4 1/2 X 31/4 inches. I used the loaf pan at my brother Al's suggestion just to be different from the traditional.
- 3. Add Bread cubes to large bowl.
- 4. Toss in unsweetened coconut.
- 5. Add Melted butter.
- 6. Add Irish Whiskey.
- 7. Finally add the chopped nuts, and stir with a large spoon to mix all the ingredients together.
- 8. In the mean time to a separate bowl add the 6 eggs, brown sugar and splenda,
- 9. Then measure and add milk to the bowl
- 10. Then add the heavy whipping cream, cinnamon & nutmeg, whisk all of these ingredients together till blended
- 11. Stir in the vanilla and butter extract, and whisk again. I make my own Vanilla by the 1/2 gallon size, so that is what you see in the picture.
- 12. Pour milk mixture over the bread cubes and allow to sit for 30 to 45 minutes to absorb all or most of the liquid.
- 13. After time has elapsed, pour mixture into prepared pan or pans.
- 14. Bake in preheated 350 degrees F. oven for 55 minutes, or until tooth pick inserted in center comes out clean.
- 15. Allow to cool for about 10 minutes then invert onto serving plate. Prepare whiskey sauce and serve over bread pudding. Top with whipped topping if desired.
- 16. Prepare whiskey sauce by melting the butter in a small sauce pan, then when melted add the sugar, whipping cream and whiskey, then whisk briskly to blend, when it starts to simmer, lower heat and allow to simmer about 4-5 minutes until creamy whisking as you go to prevent sticking.Remove from heat add chopped nuts and butter flavoring.
- 17. Serve with bread pudding slices.
IRISH WHISKEY CREAM SAUCE
This recipe is from my cookbook IRISH SPIRIT By Margaret M Johnson, except I added the addition of the toasted chopped pecans & Butter Flavoring. I wanted to add a sauce to my Irish Soda Bread Pudding and this one was a perfect addition. It is simple and easy & added new dimensions to the pudding with the texture of the toasted...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 10m
Number Of Ingredients 6
Steps:
- 1. In a small sauce pan add 1 stick of butter,and place over low heat till melted.
- 2. When butter has melted, add sugar, whipping cream & whiskey. Whisk together to blend. Then bring to a simmer, lower heat and let simmer for about 5 minutes, till mixture becomes slightly thickened.
- 3. Remove from heat add chopped pecans and butter flavoring. Stir to blend, then serve with Bread pudding.
BREAD PUDDING WITH WHISKEY SAUCE
This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch.
Provided by CHERRY195
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
- In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
- Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
- Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.
Nutrition Facts : Calories 602.9 calories, Carbohydrate 56.8 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 2.7 g, Protein 12.4 g, SaturatedFat 15.9 g, Sodium 531.1 mg, Sugar 24.8 g
WHISKEY BREAD PUDDING
Steps:
- In a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.
- Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.
- For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.
- To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.
- Notes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.
NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
- Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
- Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
- Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
- In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
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.
IRISH SODA BREAD
A delicious and easy recipe.
Provided by Penguin Lady
Categories Bread Quick Bread Recipes Irish Soda Bread Recipes
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
- In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
- Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 99.5 g, Cholesterol 67.2 mg, Fat 8.6 g, Fiber 3.2 g, Protein 11.3 g, SaturatedFat 4.5 g, Sodium 542.5 mg, Sugar 14.7 g
BAILEY'S IRISH CREAM BREAD PUDDING
Make and share this Bailey's Irish Cream Bread Pudding recipe from Food.com.
Provided by Irmgard
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees.
- Butter one 2-quart casserole dish.
- Prepare a water bath for the 2-quart casserole dish by placing a larger dish with water in the oven.
- Place bread cubes in the 2-quart casserole dish.
- Beat together the eggs, sugar, and vanilla.
- Slowly add the scalded milk and Bailey's Irish Cream.
- Pour over the bread.
- If desired, sprinkle with brown sugar, nutmeg, and raisins.
- Place the casserole in the water bath and bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean.
- Server either hot or chilled.
- When You take the pudding out of the oven, if the pudding seems to be dry, you can sprinkle some Bailey's over the top to help make it moist.
Nutrition Facts : Calories 493.4, Fat 15.9, SaturatedFat 8.7, Cholesterol 163.9, Sodium 387.6, Carbohydrate 66.5, Fiber 1.6, Sugar 35.7, Protein 12.7
IRISH BREAD PUDDING WITH WHISKEY SAUCE
Here's another recipe from the newsletter I receive. A different version of bread pudding. This one I will also make for St. Paddy's Day!
Provided by Nana Lee
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350.
- Line a large, deep roasting pan with dish towels.
- Bring a kettle of water to a boil.
- Place rack in the center of oven.
- Drizzle the melted butter over bread cubes and place them in a buttered 9-by-13-inch baking pan.
- Scald the milk and cream.
- Mix together the eggs, sugar, salt and vanilla. Stir in the hot milk and cream.
- Pour this custard over the bread cubes.
- Sprinkle lightly with cinnamon and nutmeg (go easy on the nutmeg).
- Place baking pan in roasting pan and set on oven rack.
- Pour boiling water into roasting pan until it comes at least halfway up the sides of the baking pan.
- Bake in a water bath until set, about 40 minutes.
- Serve warm with whisky sauce.
- You'll only need 1/2 the recipe for the sauce, or make only 1/2 the recipe.
- Whiskey Sauce:.
- Melt the butter in a sauce pan over medium heat.
- When bubbling, whisk in sugar but do not bring to boil.
- In a separate bowl beat the egg yolks.
- When the sugar is melted, slowly whisk the yolks into the sugar mixture.
- Remove from heat.
- Slowly whisk in the whisky and drizzle over bread pudding.
IRISH SODA BREAD I
This recipe was given to me by my mother, Agnes Walters. It is made with sour cream and always comes out moist and keeps for several days.
Provided by Arlene Costello/Agnes Walters
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
- Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
- Bake loaves at 325 degrees F (165 degrees C) for 1 hour.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 36.8 g, Cholesterol 38 mg, Fat 5.8 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 193.9 mg, Sugar 15 g
IRISH SODA BREAD AND WHISKEY BUTTER
An old family recipe that gets rave reviews!
Provided by Kerri Klein
Categories Bread Quick Bread Recipes Irish Soda Bread Recipes
Time 9h25m
Yield 12
Number Of Ingredients 12
Steps:
- Place raisins in a small bowl; pour in whiskey and allow to soak overnight.
- The next day, drain raisins and reserve the leftover whiskey.
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 2-quart casserole dish.
- Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl.
- Stir drained raisins, orange peel, and caraway seeds into dry ingredients.
- Beat in buttermilk and 1/4 cup melted butter to make a thick batter.
- Transfer batter to prepared casserole dish.
- Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
- Beat 1/2 cup butter in a bowl until fluffy; beat in reserved whiskey, 1 teaspoon at a time, to taste. Serve with soda bread.
Nutrition Facts : Calories 321.4 calories, Carbohydrate 43.8 g, Cholesterol 31.6 mg, Fat 12.2 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 480.5 mg, Sugar 16.9 g
More about "irish soda bread pudding w whiskey cream sauce recipes"
IRISH SODA BREAD PUDDING RECIPE - IAN KNAUER - FOOD
From foodandwine.com
Cuisine IrishTotal Time 1 hrCategory Dessert
- In a 3-quart baking dish, place the bread cubes in an even layer, then drizzle evenly with the butter.
- In a medium bowl, whisk together the half & half, sugar, eggs, vanilla, and 1 teaspoon salt. Pour the custard over the bread in the baking dish and press bread to soak up liquid. Let stand 10 minutes.
- Bake the bread pudding until the filling is set and it is golden on top, about 40 minutes. Let cool to warm then serve.
IRISH SODA BREAD PUDDING WITH BAILEY'S CRèME ANGLAISE
From bakeitwithlove.com
Ratings 16Total Time 1 hr 10 minsCategory Dessert, Dessert Recipes, St. Patrick's DayCalories 470 per serving
- Soak both raisins and golden raisins in warm water for 30 minutes prior to starting your bread pudding. Rinse and drain.
- In a medium saucepan, combine the milk and heavy cream. Bring the milk to a low simmer, then remove from heat.
IRISH BREAD PUDDING WITH WHISKEY SAUCE - KITCHEN FUN …
From kitchenfunwithmy3sons.com
Ratings 1Total Time 55 minsCategory DessertUploaded Mar 11, 2022
IRISH BREAD PUDDING WITH CARAMEL-WHISKEY SAUCE RECIPE
From myrecipes.com
IRISH BREAD PUDDING WITH WHISKEY CARAMEL SAUCE
From mybakingaddiction.com
BREAD PUDDING WITH IRISH WHISKEY RECIPE - ANDREW …
From foodandwine.com
4/5 Category DessertCuisine IrishTotal Time 2 hrs 30 mins
- Fill a medium bowl with ice water. In a small saucepan, heat the milk with the vanilla bean and seeds until it just comes to a simmer. Discard the vanilla bean.
- Preheat the oven to 350°. In a small bowl, combine the raisins and whiskey and let stand for 30 minutes. Drain, reserving the whiskey.
CHOCOLATE BREAD PUDDING WITH AN IRISH WHISKEY BUTTERSCOTCH …
From foodchannel.com
8 OF OUR BEST IRISH SODA BREAD RECIPES | TASTE OF HOME
From tasteofhome.com
IRISH SODA BREAD RECIPES
From allrecipes.com
IRISH BREAD PUDDING WITH WHISKEY SAUCE - SIDEWALK SHOES
From sidewalkshoes.com
IRISH SODA BREAD WITH WHISKEY-SOAKED RAISINS - A COZY KITCHEN
From acozykitchen.com
IRISH COFFEE SODA BREAD PUDDING + AUTHENTIC IRELAND
From theoriginaldish.com
You'll also love