Best Irish Cream Bread Pudding With Caramel Irish Cream Sauce Recipes

PECAN PRALINE BREAD PUDDING WITH IRISH CREAM SAUCE RECIPE

Steps:

• Directions.
• Heat Oven to 300 degrees.
• Butter a 9"x13" glass baking pan.
• To prepare Custard:.
• Whisk custard ingredients until well combined. Add in Bread and let soak while you make the topping.
• To prepare Topping:.
• Mix ingredients until crumbly and butter is incorporated throughout.
• To assemble:.
• Pour Custard Mixture into Buttered pan. Spread Topping Mixture evenly over Custard.
• Bake 45 minute @ 300 degrees. Increase oven temperature to 350 degrees and bake an additional 15 minute It should look puffed up and test done. Let set for 10-15 minute before serving.
• To prepare Irish Cream Sauce:.
• In a saucepan over medium heat stir & dissolve Sugar into Cream. Add the Irish Cream, raise heat and bring to low boil. Let boil 2-3 minute to burn off alcohol. Make a slurry by adding the Milk & Corn Starch together & stirring util completely dissolved. Lower heat, add slurry, return to boil & stir constantly. Let thicken until spoon is coated and a nice sauce consistency. Remove from heat & cover until ready to serve. Yield: serves 12.
• Notes:
• Serve sauce over pudding as desired.

IRISH BREAD PUDDING WITH CARAMEL-WHISKEY SAUCE

Steps:

• Caramel-Whisky Sauce: Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly.
• Cook an additional 15 minutes or until golden (do not stir).
• Remove from heat.
• Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously).
• Cool slightly, and stir in whiskey and milk.
• Pudding: Preheat oven to 350F.
• Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet.
• Bake bread at 350F for 10 minutes or until lightly toasted.
• Cut bread into 1/2-inch cubes, and set aside.
• Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
• Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk.
• Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes.
• Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray.
• Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding.
• Bake at 350F for 35 minutes or until set.
• Serve warm with Caramel-Whiskey Sauce.
• *Substitute1/4 cup apple juice for the Irish whiskey, if desired.

IRISH BREAD PUDDING WITH JACK DANIELS CARAMEL-WHISKEY SAUCE

Steps:

• BEFORE YOU BEGIN (OPTIONAL): Lay out bread slices and allow to get a crusty as possible (I will usually set out at least 24 hours in advance.) This allows the bread to become very dry and crusty so it can absorb as much pudding as possible. ALSO combine the raisins and whiskey in a small bowl, cover, and place in the refrigerator overnight to allow the raisins to soak up as much whiskey as possible. If you forget, the raisins only need to sit for about 30 minutes to soak up quite a bit of whiskey.
• JACK DANIEL'S CARAMEL-WHISKEY SAUCE: Combine sugar and water in a small saucepan over medium-high heat. Stir continuously until sugar dissolves.
• Simmer until sugar mixture is golden (about 17 minutes). DO NOT STIR!
• Remove from heat.
• Carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. CAUTION! Mixture will bubble vigorously and release a lot of hot steam.
• Cool slightly. Stir in whiskey and milk. Mixture will bubble a bit at this step as well.
• PUDDING: Preheat oven to 350°F.
• Brush melted butter on one side of French bread slices.
• Bake buttered side up until lightly toasted, about 10 minutes.
• Cut bread into 1/2 inch cubes and set aside.
• Combine milk, sugar, vanilla extract, evaporated milk, eggs, and UNDRAINED whiskey mixture in a large bowl. Stir well with a whisk.
• Add bread cubes, pressing down gently to moisten; let stand about 20 minutes. If your bowl is a little small, gently fold the cubes into the mixture with a spatula.
• Pour bread mixture into a 13 x 9-inch baking dish coated well with cooking spray.
• Combine sugar and cinnamon; sprinkle over pudding.
• Bake at 350F for 35 minutes or until set.
• Serve warm with Jack Daniel's caramel-whiskey sauce.
• TO MAKE THIS KID FRIENDLY: Substitute apple juice for Jack Daniel's in pudding and 1 tablespoon imitation rum extract and 3 tablespoons water in Caramel-Whiskey sauce.

BAILEY'S IRISH CREAM BREAD PUDDING

Steps:

• Preheat oven to 300 degrees.
• Butter one 2-quart casserole dish.
• Prepare a water bath for the 2-quart casserole dish by placing a larger dish with water in the oven.
• Place bread cubes in the 2-quart casserole dish.
• Beat together the eggs, sugar, and vanilla.
• Slowly add the scalded milk and Bailey's Irish Cream.
• Pour over the bread.
• If desired, sprinkle with brown sugar, nutmeg, and raisins.
• Place the casserole in the water bath and bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean.
• Server either hot or chilled.
• When You take the pudding out of the oven, if the pudding seems to be dry, you can sprinkle some Bailey's over the top to help make it moist.