Bread pudding with Irish whiskey sauce

CHARLOTTE, NC (WBTV) - St. Patrick's Day is fast approaching and culinary expert Heidi Billotto brought us into her home kitchen for an appropriate dessert recipe.

It's bread pudding with what she callers "Knock-Your-Socks-Off Irish Whiskey Sauce".

You can watch her prepare it in the video on this page and the recipe is below.

Bread Pudding with Knock-Your-Socks-Off  Irish Whisky Sauce

Recipe from Heidi Billotto, Charlotte Culinary Expert

2 cups whole milk (or half & half)
1/4 cup butter
2/3 cup brown sugar

3 eggs

2 tsp. cinnamon
1/4 tsp. nutmeg - whole nutmegs grated with a rasp grater (or microplane) will yield the best flavor
1 tsp. vanilla extract
3 cups your choice of day-old bread, torn into small pieces)
1/2 cup raisins, currants or dried cranberries or a combination of all three

Scald milk over medium heat. Add butter to milk, stirring until butter is melted. Cool to lukewarm.

In another bowl, combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with a balloon whisk by hand or an electric mixer at medium speed to combine – about a minute. Slowly add milk mixture and blend well

Place bread in a lightly buttered 1 1/2 quart casserole.

Sprinkle with raisins if desired. Pour milk mixture over bread and let it soak in.

Bake at 350 degrees for 45 to 50 minutes or until set. Serve warm napped with Whisky Sauce.


Recipe from Heidi Billotto, Charlotte Culinary Expert

6 egg yolks

2/3 cup sugar

Pinch of salt

1 ½ cups heavy cream

1/3 cup whole milk

½-3/4 cup Irish whisky (more or less to taste!)

2 Tbsp. vanilla extract

Whisk the egg yolks, sugar and salt until well blended. Bring the milk and cream to a simmer. Temper the egg mixture with the warmed cream. Return everything to the saucepan, cook over medium low heat, stirring constantly until the cream has thickened slightly. Remove from heat, let cool, stir in Irish Whisky and vanilla, cover with plastic wrap and chill until ready to serve.

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