Sunday, March 13, 2011
Tuesday, March 8, 2011
I consider this recipe the pot o' gold at the end of the rainbow, since every year I lose it and have to find it again. I have doubled the recipe for the sauce (you're welcome) so if you're not a sauce person (you're obviously not Irish) then just cut it in half. Also, if you're one of those people who insists upon ruining dessert with fruit, then feel free to throw in a cup o' raisins.
McGuire's Irish Pub Bread Pudding with Irish Whiskey Sauce
1 loaf soda bread (or whatever-- the Irish aren't picky-- St. Patrick wasn't Irish)
4 cups milk
3 large eggs, lightly beaten
1 1/2 cups granulated sugar
2 TB vanilla extract
3 TB melted butter
2 cups granulated sugar
2 sticks (1 cup) butter
1 cup heavy whipping cream
1/2 cup whiskey (If you're a purist, get Tullamore Dew)
To make pudding, tear bread into large chunks and place in a large bowl. Pour milk over the bread and allow it to soak until the milk has completely absorbed-- about 30 minutes.
Meanwhile, preheat the oven to 350 degrees.
In another bowl, combine eggs, sugar and vanilla, and beat well. Fold the egg mixture thoroughly into the soaked bread.
Grease a 9X13 baking pan with the melted butter. Pour in the bread mixture, spreading it evenly. Bake until the pudding is brown and firm, about 30 minutes. While the pudding is baking, make the sauce. Combine sugar, butter and cream in saucepan over medium-high heat. Bring to a boil, reduce heat to medium, cook, stirring occasionally, 5 minutes. Stir in whiskey and cook until some of the alcohol has cooked off and the flavors are blended-- about 4 minutes. Remove from heat. To serve, spoon pudding onto plates (or bowls, if you'd just like to drink the sauce) and top with the sauce. Serves 8.**Note: You should make this while your corned beef and potatoes is swimming in a mixture of Guinness and beef broth in your crock pot. :) Happy St. Pat's!!