Whiskey Caramel Bread Pudding by
Ingredients
Approximately 10 cups cubed French bread, (cut into 1/2 inch cubes)
1/2 cup raisins (or chocolate chips if you don't like raisins)
3/4 cup Irish Whiskey Caramel
Sauce (see below)
3/4 cup heavy cream
1 cup sugar
3/4 tablespoon vanilla extract
1 (12 ounce) can evaporated milk
2 eggs, lightly beaten
cinnamon sugar to taste
WHISKEY CARAMEL SAUCE
1 1/2 cups sugar
2/3 cup water
1/4 cup butter, cubed
2 ounces cream cheese, cubed
1/4 cup Irish Whiskey
1/4 cup milk
Instructions
TO MAKE THE WHISKEY CARAMEL
SAUCE:
1. Combine sugar and water in a
small saucepan over medium-high heat. Stir until the sugar completely dissolves.
2. Stop stirring and allow to simmer until mixture is golden (about 17 minutes). DO NOT STIR!
3. Remove from heat.
4. Carefully add butter and cream cheese, whisking constantly until all clumps are dissolved CAUTION! Mixture will be very
hot and can bubble up during
this time
5. Stir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.
To MAKE THE BREAD PUDDING
1. Preheat oven to 350°F.
2. If using a casserole dish, spray with nonstick spray, or spray each ramekin with nonstick spray (approximately 6 ramekins)
SAUCE:
1. Combine sugar and water in a
small saucepan over medium-high heat. Stir until the sugar completely dissolves.
2. Stop stirring and allow to simmer until mixture is golden (about 17 minutes). DO NOT STIR!
3. Remove from heat.
4. Carefully add butter and cream cheese, whisking constantly until all clumps are dissolved CAUTION! Mixture will be very
hot and can bubble up during
this time
5. Stir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.
To MAKE THE BREAD PUDDING
1. Preheat oven to 350°F.
2. If using a casserole dish, spray with nonstick spray, or spray each ramekin with nonstick spray (approximately 6 ramekins)