Happy New Year everyone :) I hope you all had a very Merry Christmas season with lots and lots of sweet treats and turkey!
Husband and I spent our very first Christmas in our new home this year, just the two of us... It was hard being away from our families, but we had a great Christmas nonetheless.
But just because our families weren't around doesn't mean our friends weren't :) We had a great Christmas Day dinner complete with Gingerbread Cheesecake (coming soon) and a very delicious Irish-themed New Year's Eve dinner... complete with Irish Bread Pudding and Sticky Whiskey Caramel. (I know the previous post is very similar, but consider this one a slight improvement)...
Irish Bread Pudding
1 loaf sliced cinnamon raisin bread, torn into bite-sized pieces
1/4 cup butter, melted
2 cups milk
1 375 mL can evaporated milk
1 tsp vanilla
1/2 cup sugar
-Put bread pieces in a large glass bowl and drizzle with butter.
- Heat milk and evaporated milk with vanilla. Let cool slightly so the eggs do not scramble in the next step.
- Beat eggs with sugar. Add to milk mixture.
- Add enough mixture to bread to soak and let stand 15 minutes. (Depending on the bread you use, you may not need all the custard mixture. I had about 1 cup left over and I rolled it over into a great Whiskey Rice Pudding - coming soon!)
- Pour bread mixture into well-buttered 13x9 glass baking pan.
- Bake at 350 for 30 minutes (325 for convection) or until light golden brown on top.
Serve with sticky caramel whiskey sauce.
Sticky Caramel Whiskey Sauce
1 cup sugar
1 cup water
1 tbsp whiskey
-Add sugar and half the water to a deep steel bottom pan.
-Put over medium heat. Let mixture come to a deep amber colour, watching closely - sugar can burn extremely quickly. Do not stir.
-Once you have a deep amber colour remove from heat. Add whiskey and remaining water. Stir to combine.
-Return to medium heat until the mixture is smooth once again.
-Serve over bread pudding, or just eat with a spoon :)