Indulge your sweet tooth this St. Patrick’s Day with this decadent Bread Pudding with Salted Caramel Whiskey Sauce!
Everyone’s a little bit Irish on St. Patty’s Day, right? I am proud to be part Irish, but if I wasn’t, I’d fib just a little if it meant I could enjoy more of this Bread Pudding with Salted Caramel Whiskey Sauce. St. Patty’s Day isn’t all about corned beef and Irish whiskey, but I’m always grateful for any excuse to make this dessert. It’s just that good. And I’m a stickler for bread pudding. No dense masses of soggy bread for me.
This recipe practices restraint. It has less liquid than most, and, as a result, you can actually taste the individual ingredients rather than a bowl of eggy custard. And what yummy ingredients they are: buttery Challah, rich molasses, whiskey-soaked raisins, and, of course, the heady spices of cinnamon and ginger. Toasting the bread cubes before combining them with the liquid is a must. Try it. You’ll find that your bread pudding retains more texture when baked.
Since St. Patrick’s Day IS a celebration, I had to take this dessert one step further and add a rich salted caramel whiskey sauce to fill in all of those nooks and crannies in the bread pudding. Nirvana! This recipe can be easily made without the whiskey. Simply plump your raisins in boiling water and omit the whiskey in the sauce (though that means you are clearly NOT Irish.) Note the caramel sauce will harden quite a bit as it cools without the extra liquid from the whiskey, so you’ll need to reheat it to make it pourable.
No matter how you plan to celebrate St. Patrick’s Day, this dessert is a delicious way to end your festivities. Lucky you!