Irish Bread Pudding With Jack Daniels Caramel-Whiskey Sauce

"This recipe has been in my family for years and years. I remember sitting with my great grandma trying to get her to help me write everything down. The house smells of cinnamon and whiskey. What could be better??"
 
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photo by thecookierookie photo by thecookierookie
photo by thecookierookie
photo by thecookierookie photo by thecookierookie
photo by thecookierookie photo by thecookierookie
photo by thecookierookie photo by thecookierookie
photo by KitsuneLeh photo by KitsuneLeh
Ready In:
24hrs 35mins
Ingredients:
18
Serves:
12
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ingredients

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directions

  • 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.

Questions & Replies

  1. I haven't made this yet because the instructions are quite confusing. I'm hoping you can revise it so I can try it.
     
  2. Could use Irish whiskey instead of Jack?
     
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Reviews

  1. Would a good Irish whiskey work with this recipe?
     
  2. Soaked raisins in coffee instead yum
     
  3. I too had a hard time following the recipe and had troubles with the caramel sauce. I added the raisins when I added the bread. I have not tried it yet and plan on bringing it camping this weekend. I will reheat in foil over a double boiler.
     
  4. I have made bread pudding for years ; but this one tops them all.
     
  5. This was great! My first bread pudding and the best I have eaten. I added chopped pecans to the top the last 10 mins of baking just because I had them and needed to use them. I will make this again and going to add it to my christmas and thanksgiving menu. It will be a great change.
     
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Tweaks

  1. Did not add milk to caramel sauce. Added raisins with bread.
     

RECIPE SUBMITTED BY

As of when I am writing this, I am almost 20 years old and have recently become entralled with cooking. Though I am quite a novice thus far, I am getting better and better by the recipe. Out of the kitchen, I'm just Caitlin (though I go by Cat). I work at a printing plant in the front office as head receptionist. They get to sample all of my new creations and recipies.. LOL. I also work at the number one haunted house in America, NETHERWORLD!!! Well, I do during the Haunt Season... I also work at the Georgia Renaissance Fesival during April and May. If you wanna know anything else, please feel free to check out my MySpace at www.myspace.com/pissedpage.
 
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