IRISH SODA BREAD PUDDING W/ WHISKEY CREAM SAUCE

Irish Soda Bread Pudding W/ Whiskey Cream Sauce image

I created this recipe using a loaf of Dan's Favorite Irish Soda Bread, (Recipe Posted here) so therefore no additional raisins were needed. If you use some other bread you may want to add at least a cup or more. This recipe is just as good if not better than the soda bread. This is my twist on an old classic. I used...

Provided by Rose Mary Mogan

Time 1h50m

Number Of Ingredients 20

Ingredients

1 loaf dan's irish soda bread cubed( or use your favorite type)
1 c unsweetened coconut
3 c 1% milk or can use whole milk
2 c heavy whipping cream
1 c packed brown sugar
1/2 c splenda granular
1/4 c irish whiskey
2 tsp each imitation butter extract & vanilla extract
1 tsp each cinnamon & nutmeg
6 large eggs room temperature
1 stick butter, melted
1 c chopped pecans
2 long hard rolls (cubed) i needed just a bit more bread
IRISH WHISKEY CREAM SAUCE
1 stick butter, softened
1 c sugar
6 Tbsp heavy whipping cream
1/4 c irish whiskey ( i used jameson)
1 c pecans (toasted if desired)
1 tsp butter flavoring

Steps:

1. PREHEAT OVEN TO 350 DEGREES F.Cut both breads into 1 inch cubes.
2. Spray pans with non stick cooking spray and set aside till needed.The pans I used are 9 X9 inch and the loaf pan is 12"X4 1/2 X 31/4 inches. I used the loaf pan at my brother Al's suggestion just to be different from the traditional.
3. Add Bread cubes to large bowl.
4. Toss in unsweetened coconut.
5. Add Melted butter.
6. Add Irish Whiskey.
7. Finally add the chopped nuts, and stir with a large spoon to mix all the ingredients together.
8. In the mean time to a separate bowl add the 6 eggs, brown sugar and splenda,
9. Then measure and add milk to the bowl
10. Then add the heavy whipping cream, cinnamon & nutmeg, whisk all of these ingredients together till blended
11. Stir in the vanilla and butter extract, and whisk again. I make my own Vanilla by the 1/2 gallon size, so that is what you see in the picture.
12. Pour milk mixture over the bread cubes and allow to sit for 30 to 45 minutes to absorb all or most of the liquid.
13. After time has elapsed, pour mixture into prepared pan or pans.
14. Bake in preheated 350 degrees F. oven for 55 minutes, or until tooth pick inserted in center comes out clean.
15. Allow to cool for about 10 minutes then invert onto serving plate. Prepare whiskey sauce and serve over bread pudding. Top with whipped topping if desired.
16. Prepare whiskey sauce by melting the butter in a small sauce pan, then when melted add the sugar, whipping cream and whiskey, then whisk briskly to blend, when it starts to simmer, lower heat and allow to simmer about 4-5 minutes until creamy whisking as you go to prevent sticking.Remove from heat add chopped nuts and butter flavoring.
17. Serve with bread pudding slices.