Bread Pudding with Salted Caramel Whiskey Sauce

Bread Pudding with Salted Caramel Whiskey Sauce

(12 servings)

Ingredients:

Bread Pudding:

½ cup Raisins

½ cup Irish Whiskey

5 large Fresh Eggs

2 cups Heavy Cream

1 cup Sugar

1 tsp. Vanilla

½ tsp. Ground Cinnamon

¼ tsp. Ground Nutmeg

8 slices Firm White Bread (12 -14 oz.)

¾ cup Unsalted Butter, room temperature

Sauce:

¼ cup Unsalted Butter, cubed

½ cup Sugar

½ tsp. Sea Salt

1 ¼ cups Heavy Cream

Directions:

In a bowl, combine raisins and whiskey; let soak an hour.  In a large bowl, whisk together eggs, cream, sugar, vanilla, cinnamon and nutmeg.  Generously spread one side of each bread slice with butter.  Cut each in half diagonally.  Butter a 9x13 baking dish and arrange bread slices in dish, shingling in two rows.  Drain raisins, reserving whiskey.  Sprinkle raisins over bread, tucking some between slices.  Pour the custard over bread, cover and refrigerate 30 minutes.  Place uncovered baking dish in a larger baking dish or roaster.  Add hot water to halfway up sides of dish.  Bake for 45 minutes in a pre-heated 375-degree oven or until pudding is set and top is golden brown.  Carefully remove baking dish from water bath and cool slightly on a wire rack.  While it’s baking, use a 2-quart sauce pan over medium heat to melt cubed butter.  Whisk in sugar, salt, cream and 3 tbsp. of reserved whiskey.  Bring mixture to a boil, reduce heat and simmer, uncovered, 10 - 15 minutes or until slightly thickened, stirring frequently.  Serve warm pudding with sauce.

Notes:              If you don’t have Irish whiskey, try your favorite whiskey or bourbon.  If you don’t like raisins, eliminate or try pecan pieces in their place.  But the raisins do add to the overall taste because they were soaked in the whiskey.

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