Irish Bread Pudding With Whiskey Caramel Sauce Recipe T Set aside. ¼ cup irish whiskey, ¼ cup milk. preheat oven to 350°f. if using a casserole dish, spray with nonstick spray, or spray each ramekin with nonstick spray (approximately 6 ramekins) combine heavy cream, sugar, vanilla extract, evaporated milk, eggs, and ⅔ cup whiskey caramel sauce in a large bowl. stir well with a whisk. To make the bread pudding: preheat oven to 350°f. if using a 9×13 inch casserole dish, spray with nonstick spray, or spray six 6 ounce ramekins with nonstick spray. combine cream, sugar, vanilla extract, evaporated milk, eggs, and 2 3 cup whiskey caramel sauce in a large bowl. stir well with a whisk.
Irish Bread Pudding With Whiskey Caramel Sauce The Cookie Set aside to soak for 45 minutes to an hour. when ready to bake, preheat oven to 350 f. bake for 40 to 45 minutes or until golden. make the whiskey sauce. brown the butter, then add the brown sugar, whiskey and heavy cream. stir until sugar is dissolved and serve warm with the bread pudding. Instructions. let's begin! preheat oven to 350°f. in a small bowl, combine the raisins and whiskey. cover and let stand until the raisins are slightly plump and soft. in a large bowl, combine the milk, light brown sugar, vanilla, evaporated milk, and eggs. stir well with a whisk. Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain). combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk. add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes. spoon bread mixture into a 13 x 9 inch baking dish. Directions. preheat oven to 350 degrees. spray your ramekins and place onto a cookie sheet. using a bread knife, cut your french bread into 1 inch cubes. set aside in a large bowl. in the small saucepan, melt the milk and butter on medium heat. in a medium bowl, whisk the eggs, irish whiskey, sugar, cinnamon and nutmeg.
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