Bread and Butter Pudding with Salted Caramel Whiskey Butter Sauce

Photo by Jahel N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Bread and Butter Pudding

  • 1/2

    c raisins

  • 1/2

    c Irish whiskey

  • 5

    eggs

  • 2

    c whipping cream

  • 1

    c sugar

  • 1

    t vanilla

  • 1/2

    t cinnamon

  • 1/4

    t nutmeg

  • 8

    slices firm white bread, 24 hours old (12-14 oz. )

  • 3/4

    c unsalted butter, room temperature

  • Salted Caramel Whiskey Butter Sauce

  • 1/4

    c unsalted butter, cubed

  • 1/2

    c sugar

  • 1/2

    t sea salt

  • 1-1/4

    c whipping cream

Directions

In medium bowl, combine raisins and whiskey and let soak for an hour. Butter a 2 qt. rectangular baking dish, set aside. In 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. Arrange in bottom of prepared baking dish, overlapping slices. Drain raisins, reserving whiskey. Sprinkle raisins over bread, tucking some between slices. Pour custard over bread; cover. Soak in fridge for 30 minutes. Preheat oven to 375. Place uncovered baking dish in a large baking pan. Add enough hot water to come halfway up sides of dish. Bake 45 minutes or until pudding is set and top is golden (there will be a layer of melted butter over pudding.). Carefully remove baking dish from hot water; cool slightly on wire rack (the butter will soak back into the bread as it cools). Meanwhile, for Salted Caramel Whiskey Butter Sauce, in a 2 qt. saucepan melt butter over medium heat. Whisk in sugar, salt, cream, and 3 T of the reserved whiskey. Bring to boiling and reduce heat. Simmer, uncovered, 10-15 minutes or until slightly thickened, stirring frequently. Serve pudding warm with the sauce spooned over top

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