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Irish Bread Pudding! YUM!

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PAUL161

PAUL161

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Been a long time coming, but the wife just made Irish bread pudding. Loaded with Irish whisky in the custard base, plus a lot of other ingredients, like raisins that have soaked in the whisky for about 4 hrs. The sauce that gets poured on top is also laced with Irish whisky. The alcohol gets cooked out, but the flavor is still there. Man do I love that stuff, fit for royalty! :encouragement: PJ
 
No recipe Paul, it didn't happen. :wink-new:
 


https://www.foodnetwork.com/recipes/emeril-lagasse/new-orleans-style-bread-pudding-with-whiskey-sauce-recipe.html

emsp47_pudding1.jpg.rend.sni12col.landscape.jpeg
 
Even if I didn't like it (and I seriously doubt that) I think I wouldn't care - whiskey is the great memory eraser. Just saying.
 
rather partial to a drop of black bush myself
 
PC said:
No whiskey in this one. But it is from Ireland.

https://www.kevindundon.com/croissant-bread-butter-pudding

I'm sure it wouldn't be hard to add a bit of Jameson.
Click to expand...

Don't be fooled by that ad! The whiskey is there somewhere, in a glass, or flask! I love food, don't you, hope they never stop making it! :highly_amused: PJ

As said in an old movie, "If God had never invented whiskey, the Irish would have ruled the world"! :devilgrin:
 
Reminds me of the old - but still good - joke on rum cake...

Ingredients:
1 or 2 quarts rum
1 tsp. baking powder (not gun)
4 C flour
1 tsp. favorite essence
1 C butter
1 tsp. baking soda (unflavored)
1 C sugar
lemon juice
2 large eggs
brown sugar
1 C dried fruit & nuts (no bolts)

Directions:

  1. Before you start, sample the rum to check for quality. Good, isn’t it? Now go ahead.
  2. Select a mixing bowl, measuring cup, etc., Check the rum again; it must be just right.
  3. To be sure the rum is of the highest quality, pour 1 level cup of rum into a glass and drink it as fast as you can. Repeat this step.
  4. Then with an electric mixer, beat 1 cup butter into a large fluffy bowl.
  5. Slowly add 1 cup thugar and beat well.
  6. Meanwhile, make sure the rum is still of the highest quality. Try another cup.
  7. Open 2nd qt. if necessary.
  8. Add 2 arge leggs, 2 cups of our, and 1 cup of fried druit and beat until high.
  9. If druit gets stuck in beaters, just pry it loose with a drewscriver.
  10. Sample the rum again, testing for tonscisticity.
  11. Next, sift 3 cups of pepper or salt (it really doesn’t matter). Sample the rum again.
  12. Sift 1/2 pt. lemon juice. Fold in chopped butter and strained nuts.
  13. Add 1 babblespoon of brown thugar or whatever color you can find. Wix mel.
  14. Grease oven and turn cake pan to 350 gredees.
  15. Now pour the whole mess into the oven and ake.
  16. Check the rum again and bo to ged.
 
a good friend introduced me to Bushnill's Single Malt a couple of years ago. Fine stuff indeed.
 
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