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Entries in whiskey (1)

Thursday
Feb132014

Irish Whiskey Bread Pudding with Spiked Apples, Raisins & Vanilla Whiskey Sauce

 

Bread pudding is wonderful.  It’s comfy, warm and delicious when done right.  When not, it’s rubbery and dry.  This recipe is SO right.  Ample amounts of Challah, cream, eggs, sugar, and vanilla create a soufflé like pudding.  Apples and raisins soused in whiskey add to the texture and flavor.  The sauce is not too sweet and has a great whiskey bite.  The eggy Challah is perfect for this, but another light bread would work as well, just stay away from the pre sliced bread aisle loaves, the thin pieces would pretty much disintegrate and turn to mush.

So in honor of St. Patrick’s Day make this with a warm, peated, single malt Irish whiskey.

Ingredients

6-8 servings

For the apples and raisins:

2 tablespoons butter

2 Granny Smith apples, peeled, cored and diced

½ cup raisins

1-teaspoon ground cinnamon

2 teaspoons vanilla extract

½ cup light brown sugar

1 cup Irish whiskey

 

For the bread:

8oz of Challah bread cut into 1 inch cubes (that’s about ½ a loaf)

¾ cup granulated sugar

3 eggs

1 ½-2 cups heavy cream

2 teaspoons vanilla extract

 

For the whiskey sauce:

2 tablespoons butter

2 cups heavy cream

1 cup granulated sugar

2 teaspoons of vanilla extract

1 cup Irish whiskey plus 2 tablespoons

2 tablespoons cornstarch

 

Preheat oven to 350°F.  Toast bread cubes until golden.

Pour ¼ whiskey over raisins and set aside.

 Melt butter in a medium skillet; add apples, sprinkle with cinnamon and cook over low heat until the apples soften, stirring often. Add sugar, vanilla and raisins with liquid.  Continue cooking until sugar melts and apples become sticky; stir often so the apples don’t scorch. Add ¾ cup of whiskey, continue to simmer until syrupy. Cool to room temperature (can be made 2 days ahead and refrigerated – bring to room temperature before using).   

Whisk 1 ½ cups cream, eggs, ¾ cup granulated sugar, and vanilla in a large bowl. Add bread cubes, apple mixture, stir to combine, making sure all the bread is moist – at this point you may need to add that extra ½ cup of cream. Transfer bread mixture into a greased casserole dish or 6 individual spring form pans. Let stand until the bread absorbs the custard mixture - about 20 minutes. Bake in a 350°F oven for 30 minutes. The pudding should be puffed, golden and springy/firm, moist not dry, and a tester inserted should come out clean.

While the pudding is in the oven, make the whiskey sauce – whisk sugar, cream, vanilla and 1 cup of whisky in small saucepan, bring to a simmer over low heat. Mix 2 tablespoons of whiskey with cornstarch in a small bowl, whisk into sauce. Continue cooking until sauce begins to boil and thickens. Serve warm with pudding.