BREAD-AND-BUTTER PUDDING WITH WHISKEY SAUCE
Make and share this Bread-And-Butter Pudding With Whiskey Sauce recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Soak sultanas in hot water for 10 minutes, then drain.
- Butter the bread.
- Remove crusts and cut into triangles.
- Arrange in a greased deep casserole dish along with raisins.
- In a saucepan, bring the milk, cream, vanilla bean and sugar to just below a boil.
- Remove the vanilla bean.
- Add milk mixture to the eggs.
- Through a strainer, pour the egg-and-milk mixture onto the bread.
- Leave to soak.
- Cover with aluminum foil and cook in a water bath in preheated oven, approximately 55 minutes. Remove foil and bake 5 more minutes to allow top to crisp.
- To make the whiskey sauce: Boil the milk, then remove from heat.
- In a separate saucepan, mix the sugar and egg yolks.
- Add egg mixture to milk and return to heat.
- Cook gently over low heat, stirring constantly, until sauce thickens slightly.
- Stir in whiskey.
- Serve warm.
GRILLED STEAK WITH WHISKEY BUTTER
Provided by Elizabeth Karmel
Categories Beef Backyard BBQ Dinner Lunch Meat Steak Whiskey Summer Grill Chill Grill/Barbecue Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Grilling Method: Combo/Medium-High
- Make Whiskey Butter:
- Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.
- Prepare Steaks:
- Allow meat to come to room temperature about 15 minutes before grilling.
- Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
- Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.
- Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.
- Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.
PUMPKIN-PECAN PIE WITH WHISKEY BUTTER SAUCE
Provided by Stephan Pyles
Categories Bourbon Egg Dessert Bake Thanksgiving Pecan Pumpkin Cinnamon Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes on 8-inch pie
Number Of Ingredients 33
Steps:
- Pie Crust
- Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
- Pumpkin Filling
- Combine all the ingredients thoroughly in a medium bowl; set aside.
- Pecan Syrup
- Combine all the ingredients thoroughly in a medium bowl; set aside.
- Assembly
- Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
- Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
- Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
- Whiskey Butter Sauce
- Melt the butter in the top of a double boiler set over gently simmering water.
- Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.
IRISH SODA BREAD AND WHISKEY BUTTER
An old family recipe that gets rave reviews!
Provided by Kerri Klein
Categories Bread Quick Bread Recipes Irish Soda Bread Recipes
Time 9h25m
Yield 12
Number Of Ingredients 12
Steps:
- Place raisins in a small bowl; pour in whiskey and allow to soak overnight.
- The next day, drain raisins and reserve the leftover whiskey.
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 2-quart casserole dish.
- Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl.
- Stir drained raisins, orange peel, and caraway seeds into dry ingredients.
- Beat in buttermilk and 1/4 cup melted butter to make a thick batter.
- Transfer batter to prepared casserole dish.
- Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
- Beat 1/2 cup butter in a bowl until fluffy; beat in reserved whiskey, 1 teaspoon at a time, to taste. Serve with soda bread.
Nutrition Facts : Calories 321.4 calories, Carbohydrate 43.8 g, Cholesterol 31.6 mg, Fat 12.2 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 480.5 mg, Sugar 16.9 g
SODA BREAD SCONES WITH IRISH WHISKEY BUTTER RECIPE BY TASTY
Here's what you need: irish whiskey, golden raisin, all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, fine sea salt, unsalted butter, buttermilk, caraway seed, flaky sea salt, unsalted butter, irish whiskey, flaky sea salt
Provided by Chris Salicrup
Categories Breakfast
Yield 8 scones
Number Of Ingredients 15
Steps:
- In a small saucepan over medium heat, bring the whiskey to a simmer. Turn off the heat, add the raisins, and set aside for at least 15 minutes to allow the raisins to plump.
- Drain and reserve the raisins and whiskey separately.
- Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and fine sea salt.
- Add the butter and use your hands to pinch together the butter and flour mixture until coarse crumbs form.
- Add the buttermilk to the mixture and mix just until a dough begins to form. Add the whiskey-soaked raisins and 1½ teaspoons of caraway seeds. Mix just to combine.
- Shape the dough into a 7-inch (18 cm) round. Use a pastry brush to brush the top of the round with buttermilk. Sprinkle with the remaining ½ teaspoon caraway seeds and flaky salt
- Cut the dough into 8 triangles and transfer to the parchment-lined baking sheet, spacing the scones 2 inches (5 cm) apart. Bake until golden, 20 to 25 minutes.
- While the scones bake, make the whiskey butter: In a medium bowl, add the reserved whiskey to the butter, a little at a time, mixing after each addition until fully combined. Stir in the salt.
- Serve the scones warm or at room temperature with the whiskey butter alongside.
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 48 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, Sugar 9 grams
HOLIDAY PEANUT BUTTER WHISKEY BALLS
Boozy, sweet, and rich, these whiskey balls are the perfect sweet bite with a kick. The peanuts and peanut butter bring out the peanut butter in the whiskey and offer a savory complement to the sweet sugar and cookies. Store in an airtight container for up to 2 weeks.
Provided by NicoleMcmom
Categories Desserts Candy Recipes Truffle Recipes
Time 30m
Yield 20
Number Of Ingredients 8
Steps:
- Process vanilla wafers in a food processor into fine crumbs; transfer to a large bowl. Process peanuts in food processor until finely chopped; add to the crumbs.
- Stir 1 cup powdered sugar, whiskey, honey, peanut butter, and salt into crumb-peanut mixture. Form mixture into twenty 1 1/2-inch balls.
- Whisk together cocoa and remaining powdered sugar in a shallow dish. Roll each whiskey ball in cocoa mixture to lightly coat. Chill for 15 to 20 minutes before serving.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 23.7 g, Fat 7.6 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 1.5 g, Sodium 79.9 mg, Sugar 10.7 g
BLACKENED SALMON WITH WHISKEY BUTTER SAUCE
This is easy, fast, and melts in your mouth. Be sure to use the freshest salmon you can find. Other blackening seasonings will work, but Emeril's really does give the best flavor. Also don't substitute Scotch or Irish whiskey; while they're great to drink, they don't give the right flavor in this dish. Lastly, and most importantly, be VERY careful when adding the alcohol to the frying pan--you don't want singed eyelashes or worse!
Provided by Vina7737
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Generously sprinkle both sides of each salmon fillet with the seasoning mix (you want a good coating).
- Rub into the fillet and add more if you end up with bare spots.
- Set aside.
- With temperature on high, heat the olive oil in a saute pan large enough to hold both fillets.
- When it starts to smoke and shimmer, add the butter and swirl just until melted.
- Add the fillets and cook over high heat, 1-2 minutes per side until blackened, but not burnt (watch carefully).
- Remove from the heat; standing back from the pan, add the whiskey.
- Cover the saute pan, return to the burner over med-low, and cook for another 2-4 minutes, depending on the thickness.
- When the fish is done through, remove to a plate and keep warm.
- Bring the remaining whiskey in the pan to a simmer, add the minced shallot, and whisk in the remaining butter, one tablespoon at a time.
- Let each addition melt before adding another.
- Whisk constantly.
- Pour over salmon and serve.
Nutrition Facts : Calories 819.9, Fat 59.1, SaturatedFat 29.7, Cholesterol 202, Sodium 422.1, Carbohydrate 3.5, Sugar 0.1, Protein 34.5
STRAWBERRY-RHUBARB IRISH CRUMBLE WITH IRISH WHISKEY BUTTER
Make and share this Strawberry-Rhubarb Irish Crumble With Irish Whiskey Butter recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Irish whiskey butter: place 1/2 cup of room temperature unsalted butter in a mixing bowl and whip until fluffy. With mixer running, gradually add 3/4 cup powdered sugar. Slowly add 1/4 cup Irish whiskey until combined. Mixture may look separate and curdled at first, but if you keep whipping, it will come together. Use at room temperature or chilled.
- Preheat oven to 365 degrees. Lightly grease 11x7" baking dish and set aside.
- In a medium bowl, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour strawberry mixture into prepared baking dish.
- In a medium bowl, add the flour, oats, light brown sugar, and salt, stirring to combine. Add the diced butter to the flour mixture, and using your fingers, work the mixture until it resembles coarse crumbs. Pour crumb mixture evenly over top of strawberry mixture.
- Place baking dish in the oven and bake for 40 minutes, or until filling is bubbly and topping is golden brown.
- Serve warm with spoonful of Irish Whiskey Butter.
Nutrition Facts : Calories 426, Fat 12.8, SaturatedFat 7.5, Cholesterol 30.5, Sodium 41.8, Carbohydrate 76.1, Fiber 5, Sugar 46.7, Protein 4.7
IRISH WHISKEY SODA BREAD WITH IRISH WHISKEY BUTTER
Moist hearty round loaf with whisky soaked raisins. Goes together quickly and is baked immediately after mixing. Break off pieces at the table and spread with Irish Whiskey butter. Authentic Irish Soda Bread submitted for Zaar III British/Ireland Tour.
Provided by Pastryismybiz
Categories Quick Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. Oven shelf should be just below the center of oven.
- Grease baking sheet, or use silpat liner, or greased parchment paper.Makes a 7" by 3" high round of bread.
- Soak the raisins in whiskey or water for 30 minutes. If using whiskey, drain and reserve the whiskey.You will have about 3 tblsp left.
- Cut the butter into small slices so that it begins to soften.
- In a large bowl, stir together the flours,sugar,baking soda,and salt.
- With fingertips rub in the butter until the mixture resembles coarse crumbs.
- Stir in the raisins.
- With a wooden spoon,stir in the buttermilk just until the dry ingredients are moistened and the dough comes together.
- Empty dough onto counter and knead it lightly about 8 times until smooth but still a little sticky. If it sticks to the counter,use a bench scraper to gather it together. Avoid adding extra flour. Flour hands if absolutely necessary.
- Pat out dough into a 6 inch round and about 1 & 3/4 inches high. If it sticks flour it lightly at this stage.
- Place on baking sheet and score top 1/2" deep from top to bottom and side to side forming a cross.
- Bake the bread for 30 minutes or until an instant read thermometer reads 190 degrees in the middle of loaf.
- Remove from oven and cool on rack covered with towel. Keep warm to serve.
- Irish Whiskey Butter.
- 3 tblsp whiskey.
- 1 tblsp sugar.
- 9 tblsp unsalted butter softened.
- Microwave whiskey and sugar until hot, about 20 seconds. Cool.
- Stir whiskey sugar mixture into softened butter until incorporated. It will be a.
- caramel brown color.
- Store at cool room temp up to 2 days, refrigerated up to 2 weeks.
- This bread freezes well up to 1 month. Reheat at a 300 degree oven for 20 to 30 minutes.
SPICED WHISKEY APPLE BUTTER
The hardest part of this fabulous apple butter recipe is peeling all the apples... but the end product makes it so worth it. Do not be scared of the whiskey. The harsh alcohol flavor is cooked out before it goes into the slow cooker. Whiskey (or bourbon if you want to use that) pairs really well with the sweet apples. Add in the...
Provided by Naomi Nakashima
Categories Spreads
Time 10h30m
Number Of Ingredients 8
Steps:
- 1. Peel, core, and cut your apples into chunks.
- 2. In a separate bowl, mix together everything but the apples and the whiskey.
- 3. In a small saucepan, bring the whiskey up to a boil over medium heat. Continue to boil while stirring until its volume is reduced by almost half.
- 4. In your slow cooker, layer the apple chunks with the spices (like a spicy apple lasagna).
- 5. After the last layer of apples, pour in the reduced whiskey.
- 6. Sprinkle the remaining sugar and spice mixture over the apples.
- 7. Cover and cook on low for 10 hours.
- 8. Once done, transfer all the apples to your blender. The amount of leftover juice that you transfer with the apples will depend on how thick or thin you would like the apple butter to be.
- 9. Once the apple butter is blended thoroughly, you can store or can it.
- 10. Make sure you follow your canner's safety instructions if canning.
MARMALADE AND WHISKEY BREAD AND BUTTER PUDDING
This recipe from BBC Good Food is absolutely yummy. It's a great way to use up leftover slices of bread and in my case, a small amount of marmalade taking up space in the fridge.
Provided by Irmgard
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Butter each piece of bread on both sides, the spread four with one tablespoon of marmalade each.
- Pop the remaining bread on top to made 4 marmalade sandwiches.
- Cut into triangles and nestle in rows in a large baking dish.
- Heat the oven to 350 degrees F.
- Beat the milk, cream, eggs, vanilla, sugar and whiskey together, then pour over the bread.
- Leave to soak for 30 minutes.
- Dot the remaining marmalade all over the top of the pudding and dust with the icing sugar.
- Bake for 45 minutes to 1 hour or until puffy and starting to caramelize when the bread breaks out of the custard.
- Serve hot or warm.
Nutrition Facts : Calories 434.6, Fat 27.7, SaturatedFat 16.1, Cholesterol 188.2, Sodium 357.2, Carbohydrate 37.8, Fiber 0.9, Sugar 18.2, Protein 8.3
WHISKEY BUTTER ONIONS
I made up these sauteed onions one night to top a beef and Swiss sandwich; they're perfect on burgers, steaks and the like and a little swished around in some fried potatoes doesn't hurt, either. Please use a good whiskey, something like Maker's Mark is excellent, and don't be afraid to add more whiskey if you like! Also, this recipe doesn't make a large quantity; the onions are best when eaten immediately.
Provided by EdsGirlAngie
Categories Onions
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a small skillet saute onions in the butter until slightly softened (but not too limp).
- Add thyme, then stir in the whiskey and Worcestershire Sauce.
- Increase heat to brown onions a bit and cook to the doneness you like (I like them to still be a little on the crisp side; that's also why I slice them on the thicker side).
- Serve immediately.
STRAWBERRY-RHUBARB IRISH CRUMBLE WITH IRISH WHISKEY BUTTER
Steps:
- To make the Irish whiskey butter, place the butter in a mixing bowl and whip until fluffy. With the mixer running, gradually add the confectioners' sugar. Slowly add the Irish whiskey until combined. The mixture may look separated and curdled at first but if you continue whipping, it will come together. Topping may be used at room temperature or chilled. Preheat oven to 375 degrees F. Lightly grease a 7-by-11-inch baking dish and set aside. In a medium bowl, combine the strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour the strawberry mixture into the prepared baking dish.
BREAD & BUTTER PUDDING WITH SALTED CARAMEL WHISKEY BUTTER SAUCE RECIPE - (4.5/5)
Provided by LRay
Number Of Ingredients 15
Steps:
- In a medium mixing bowl, combine the raisins and whiskey; let soak for 1 hour. Butter a 2-quart rectangular baking dish; set aside. In a large bowl whisk together the eggs, cream, sugar, cinnamon, nutmeg, and vanilla. Generously spread one side of each slice of bread with the 3/4 cup butter. Cut the slices in half diagonally and arrange the bread in the bottom of the prepared baking dish, overlapping the slices. Drain the raisins, reserving the whiskey. Sprinkle raisins over the bread, tucking some between the bread slices. Pour the custard over the bread; cover and let it soak in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Place the baking dish in a large roasting pan. Add enough hot water to come halfway up the sides of the dish. Bake for 45 minutes or until the pudding is set and the top is golden (there will be a layer of melted butter over the pudding). Carefully remove the baking dish from the water bath and let cool slightly on a wire rack (the butter will soak back into the bread as it cools). Meanwhile, for sauce, melt the butter in a 2-quart saucepan over medium heat. Whisk in the sugar, salt, cream, and 3 tablespoons of the reserved whiskey. Bring to boiling; reduce the heat, and simmer, uncovered, for 10 to 15 minutes or until the sauce thickens slightly, stirring frequently. Serve pudding warm with the sauce spooned over the top. CHOCOLATE BREAD PUDDING Omit raisins, whiskey, and steps 1 and 4. Use 4 ounces semisweet and/or milk chocolate, chopped (1 cup) in place of raisins. Serve with Ganache: In a medium saucepan bring 1 cup whipping cream just to boiling over medium heat. Remove from heat. Add 12 ounces semisweet chocolate, chopped (do not stir). Let stand 5 minutes. Stir until smooth. Cool for 15 minutes.
SCOTTISH HONEY AND WHISKEY CAKE WITH BUTTER ICING
This is a very yummy cake. The orange, creamy icing and the whiskey all compliment each very well. A great dessert for a dinner party. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time.
- Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour and pour in the whiskey.
- Fold in to the mixture and sift in the remaining flour and again fold in gently.
- Grease two seven inch sandwich tins and divide the mixture between the two, smoothing the tops.
- Bake for 20-25 minutes in an oven at 375°F/190°C (Gas Mark 5) until the cake is a light golden color.
- Turn onto a wire rack to allow it to cool.
- Butter Icing:.
- Put the butter, honey and orange juice in a mixing bowl.
- Slowly sift in the sugar and work the mixture until well combined.
- To prepare the cake, use half the butter cream as a sandwich between the two halves of the cake and spread the rest smoothly on the top. Add the toasted almonds as decoration.
GRILLED CHUCK ROAST & WHISKEY BUTTER
This just so good over an open fire. The smell will have people stopin by just to watch. And so good.
Provided by Bob Wakeman
Categories Roasts
Time 2h15m
Number Of Ingredients 20
Steps:
- 1. For the MARINADE;Combine all ingredients except BBQ sauce: mix well.Place roast in a plastic bag: add marinade and seal bag . Refrigerate over night,turning occasionally.
- 2. Grill roast over medium heat using flavored wood chips(soak for 2 hours in water or beer i use a dark beer). Grill abought 25 minutes per side for medium. Baste with marinade combined wih 1/2 cup BBQ sauce. To serve cut into thin slices.
- 3. WHISKEY BUTTER: Combine all ingredients except butter,mix well. Bring to boil in a large sauce pan and cook for 8-10 min,reducing by half. Remove from heat. Add 2 or 3 pieces of butter at a time, untill all is blended in.Serve at room temperature with grilled roast and peppers
PUMPKIN-PECAN PIE WITH WHISKEY BUTTER SAUCE
How to make Pumpkin-Pecan Pie with Whiskey Butter Sauce
Provided by @MakeItYours
Number Of Ingredients 33
Steps:
- Pie Crust
- Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
- Pumpkin Filling
- Combine all the ingredients thoroughly in a medium bowl; set aside.
- Pecan Syrup
- Combine all the ingredients thoroughly in a medium bowl; set aside.
- Assembly
- Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
- Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
- Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
- Whiskey Butter Sauce
- Melt the butter in the top of a double boiler set over gently simmering water.
- Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.
BREAD AND BUTTER PUDDING WITH HOT WHISKEY SAUCE
Categories Dessert Bake St. Patrick's Day
Number Of Ingredients 16
Steps:
- TO MAKE THE PUDDING: In a small bowl, combine the raisins and whiskey and let soak for one hour. Butter a 9-inch square nonreactive baking dish. In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg and vanilla. Spread one side of each slice of bread with butter. Cut the slices in half diagonally and arrange half the bread in the bottom of the baking dish, overlapping the slices. Drain the raisins and sprinkle half over the bread. Repeat with the remaining bread and raisins. Pour the egg-cream custard mixture over the bread and let it soak for 30 minutes. Preheat the oven to 400 degrees. Place the baking dish in a large baking pan. Add enough hot water to come halfway up the sides of the dish. Bake for 50 to 60 minutes, or until the pudding is set and the top is golden. Remove the baking dish from the water bath and let cool slightly on a wire rack. TO MAKE THE WHISKEY SAUCE: In a small saucepan over medium heat, melt the butter. Whisk in the sugar, cream and whiskey. Reduce the heat to low and simmer for four to five minutes, or until the sauce thickens. Serve the pudding warm with the whiskey sauce spooned over each portion. Makes six to eight servings; about 1 cup of sauce.
BREAD PUDDING WITH WHISKEY BUTTER SAUCE
Steps:
- For Bread Pudding In a large bowl break bread into small chunks. Add milk and soak about ten minutes. Crush with hands until blended. Add eggs, sugar, vanilla and raisins and mix until combined. Pour batter into 9x13 pan. Bake at 325 for 1 hour to 1 hour and 15 minutes, until firm. Whiskey Butter Sauce Combine ingredients in a medium saucepan and cook over medium heat until dissolved. Bring to a boil and reduce heat. Simmer 5 minutes.
WHISKEY BUTTER SAUCE
Twenty years ago, October, James & Elizabeth were married on the dunes in Montauk NY. It was an elegant intimate affair, just immediate family and friends. They hosted the reception themselves and my prepared gift was a filet mignon served with this whiskey butter sauce. No one remembers the temperature that day being cold and cloudy, but everyone remembers this sauce!
Provided by Gingerbee
Categories Sauces
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 11
Steps:
- Combine onion, garlic, 1/2 cup whiskey, worcestershire, hot pepper sauce, vinegar in a saucepan and bring to a boil.
- Reduce for 8 to 10 minutes.
- Over a low heat, whisk in butter, a few pieces at a time.
- Add last Tbsp whiskey.
- Sauce consistancy is thin and perfect for a filet mignon or flank steak.
Nutrition Facts : Calories 1151.3, Fat 111.2, SaturatedFat 70, Cholesterol 292.8, Sodium 764.5, Carbohydrate 11.5, Fiber 1.4, Sugar 4.3, Protein 2.3
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