BREAD & BUTTER PUDDING WITH SALTED CARAMEL WHISKEY BUTTER SAUCE

By shygirl

Ingredients

• SALTED CARMEL WHISKEY BUTTER SAUCE:
• 1/2 cup raisins
• 1/2 cup Irish whiskey
• 5 eggs
• 2 cups heavy cream
• 1 cup sugar
• 1 tsp vanilla
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 8 slices firm white bread (12 to 14 oz.)
• 3/4 cup unsalted butter, room temperature
• 1/4 cup unsalted butter, cubed
• 1/2 cup sugar
• 1/2 tsp sea salt
• 1 1/4 cups heavy cream

Details

Preparation time 35mins

Preparation

Step 1

1. In a medium bowl combine raisins and whiskey; let soak 1 hour. Butter a 2 qt. rectangular baking dish; set aside.

2. For custard, 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. Arrange in prepared baking dish, overlapping slices. Drain raisins reserving whiskey. Sprinkle raisins over bread, tucking some between slices. Pour custard over bread; cover. Soak in refrigerator 30 minutes.

3. Preheat oven to 375 deg. and place uncovered baking dish in a large baking pan. Add hot water to halfway up sides of dish. Bake for 45 minutes or until pudding is set and top is golden. Carefully remove baking dish from water bath; cool slightly on a wire rack.

4. Meanwhile for the sauce, in a 2 quart saucepan melt butter over medium heat. Whisk in sugar, salt, cream, and 3 tbsp. of the reserved whiskey.
Bring to a boil; reduce heat. Simmer uncovered, 10 to 15 minutes or until slightly thickened, stirring frequently. Serve warm pudding with sauce. Makes 12 servings.

Prep 35 minutes
Stand 1 hr.+ 30 minutes
Bake 45 minutes