Recipe: Gilliland's Irish Bread Pudding with Caramel-Whiskey Sauce - Los Angeles Times
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Recipe: Gilliland’s Irish Bread Pudding with Caramel-Whiskey Sauce

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1 (2-pound) loaf sliced white bread, crusts removed

1/2 cup butter, softened

1/2 cup raisins

1/3 cup Irish Whiskey

2 1/2 cups milk

2 1/2 cups whipping cream

1 vanilla bean, slit

8 eggs

1 cup sugar

Cinnamon-sugar (about 1/4 cup)

Caramel-Whiskey Sauce

Spread bread slices with some of soft butter. Toast lightly on 1 side. Cut bread in 1/2-inch squares. Set aside.

Plump raisins in Irish whiskey. Set aside.

Heat milk and cream with vanilla bean, scraping out seeds from bean. Cool. Discard bean. Set milk aside.

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Beat eggs with sugar. Add to milk mixture. Stir in bread cubes and raisin mixture. Let stand 15 minutes.

Pour bread mixture into well-buttered 13x9-inch glass baking pan. Dot with remaining butter, sprinkle with cinnamon-sugar to taste. Bake at 350 degrees 45 to 60 minutes or until lightly golden on top. Serve with Caramel-Whiskey Sauce. Makes 8 servings.

Caramel-Whiskey Sauce

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1 1/2 cups sugar

1/2 cup water

1/2 cup butter

Whipping cream

1/4 cup Irish whiskey

Melt sugar in water over low heat until caramelized. Add butter and 1 1/2 cups whipping cream and cook to desired consistency.

Cool, then add whiskey and more cream for desired consistency, if necessary. Makes about 3 cups.

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