IRISH BREAD PUDDING w WHISKEY CARAMEL SAUCE
Hello there Galley friends or should I say top of the mornin’ to you? I gave my guy a choice of what he would like for this year’s Saint Patrick’s Day treat. A traditional cooked breakfast with some tasty Irish potato cakes or Irish bread pudding. Silly me! Of course he chose the dessert. Lucky him! Lucky you!
I made a few changes to SIMPLE PEACH BREAD PUDDING that I used to make in my boat galley and combined some ideas from GALLEY BRIOCHE BREAD PUDDING to come up with today’s treat. It conforms easily to either the Omnia Stove Top oven or conventional ovens.
The caramel sauce can be doubled…highly advised…because it keeps well refrigerated for 2-3 weeks. Drizzle over ice cream or for a super decadent treat, smear over waffles or warm toast.
I’ll leave you now with an IRISH ROUND-UP of my favourite ‘Kiss Me I’m Irish’ recipes to peruse at your leisure….and an old Irish toast…”May your neighbours respect you, troubles neglect you, the angels protect you and heaven accept you.”
…peace and love…and may the luck of the Irish shine on you tomorrow.
☘ Sláinte! ☘
Irish Bread Pudding with Whiskey Caramel Sauce
- Mixing bowl
- Omnia stove top oven for the ovenless
- 9”x9” baking pan for conventional oven users
- heavy sauce pan for caramel sauce
for bread pudding
- 1/2 Cup raisins
- 1/4 Cup Irish whiskey *See Galley Kat Notes below
- 4 Cups Bread cut into 1” cubes stale, day old and dried out is best. Crusts removed personal option. I like the rustic crusts-on results.
- 3 eggs
- 1 Cup sugar **See Galley Kat Notes below
- 2 3/4 Cups milk ***See Galley Kat Notes below
- 1 Tbsp vanilla extract
for whiskey caramel sauce
- 1/2 Cup butter
- 1 Cup brown sugar
- 1/2 Cup heavy cream ****see Galley Kat Note
- Pinch salt
- 2 1/2 Tbsp Irish whiskey
for bread pudding
- Soak raisins in 1/4 cup whiskey or juice for at least 30 minutes until soft. I let them ‘percolate’ overnight for maximum flavour.
- Place bread cubes in prepared baking dish
- In mixing bowl whisk eggs and sugar together.
- Whisk in milk and vanilla then undrained raisins.
- Pour mixture over bread cubes, pushing bread down to soak in the liquid and giving a little stir in case the raisins aren’t behaving.
for Omnia stove top users
- Cover baking pan and set over pre-heated base plate for 5 minutes on high, then reduce heat to medium low and continue to bake for another 30 minutes until set and knife in mixture comes out clean
for conventional oven users
- Place filled baking dish in pre-heated 350 ° oven for 35-40 minutes until set or until knife in mixture comes out clean.
- Serve warm, drizzled generously with caramel sauce.
- Leftover pudding keeps well refrigerated for 3-4 days. Serve leftovers cold or warmed in microwave for about 1 minute or in 300 deg oven 5-10 minutes to take the chill off.
Galley Kat Notes: