Bread and Butter Pudding with Salted Carmel Whiskey Butter Sauce

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Bread and Butter Pudding
1/2 Cup Raisins
1/2 Cup Irish Whiskey
5 Eggs
2 Cups Heavy Cream
1 Cup Sugar
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
8 Slices Firm White Bread
3/4 Cup room temp Unsalted Butter
Salted Caramel Whiskey Butter Sauce
1/4 Cup cubed Unsalted Butter
1/2 Cup Sugar
1/2 tsp Sea Salt
1 1/4 Cups Heavy cream
1. In a medium bowl combine raisins and whiskey
2. Let soak 1 hour
3. Butter a 2 quart rectangular baking dish set aside
4. For Custard, in a large bowl whisk together eggs, cream, sugar, vanilla, cinnamon and nutmeg.
5. Generously spread one side of each bread slice with butter.
6. Cut each in half diagonally.
7. Arrange in prepared baking dish, overlapping slices.
8. Drain raisins, reserving whiskey.
9. Sprinkle raisins over bread, tucking some between slices.
10. Pour custard over bread.
Cover and soak in refrigerator for d30 minutes.
11. Preheat over to 375.
12. Place uncovered baking dish in a large baking pan.
13. Add hot water to halfway up sides of dish.
14. Bake 45 minutes or until pudding is set and top is golden.
15. Carefully remove baking dish for water bath, cool slightly on a wire rack.
16. Meanwhile, for the sauce, in a quart saucepan melt butter over medium heat.
17. Whisk in sugar, salt, cream and 3 tablespoons of the reserved whiskey.
18. Bring to boiling , reduce heat.  Simmer uncovered 10 to 15 minutes or until slight thickened, stirring frequently.
19. Serve warm pudding with sauce.

Paula Mandel

Member since Oct 2008

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