100yrs cookbook

My Irish Great-Grandmother’s
Bread Pudding
BY LINDA MEYER (CORPORATE)
Ingredients (makes 8 servings)
1 (2 lbs) loaf sliced white bread, crusts
removed
½ butter, softened
½ raisins
1/3 cup Irish Whiskey
2 ½ cups milk
2 ½ cups whipping cream
1 vanilla bean, slit
8 eggs
1 cup sugar
Cinnamon-sugar (about ¼ cup)
Caramel-Whiskey Sauce (makes
about 2 cups)
1 ½ cups sugar
½ cup water
½ cup butter
Whipping Cream
½ cup Irish Whiskey
Here is the recipe for my favorite dessert – my Irish Great-
Grandmother’s Bread Pudding recipe, which can also be made without
the whiskey.
Every time I serve this at the holidays, as much as I hope there will
be leftovers, somehow it always disappears. It also brings back
fond memories of my childhood at my grandparents’ home. I hope
employees try this and love it as much as I do – warning …. it’s very rich.
Directions
Irish Bread Pudding
Spread bread slices with some soft butter. Toast lightly on 1 side. Cut
bread in ½-inch squares. Set aside.
Plump raisins in Irish Whiskey. Set aside.
Heat milk and cream with vanilla bean, scraping out seeds from bean.
Cool. Discard bean. Set milk aside.
Beat eggs with sugar. Add to mixture. Stir in bread cubes and rain
mixture. Let stand 15 min.
Pour bread mixture into well-buttered 13 x 9 inch glass baking pan.
Dot with remaining butter sprinkle with cinnamon-sugar to taste. Bake
at 350 degrees 45-60 minutes or until lightly golden on top. Serve with
Caramel Whiskey Sauce.
Caramel-Whiskey Sauce
Melt sugar in water over low heat until caramelized. Add butter and 1 ½
cups whipping cream and cook to desired consistency.
Cool, then add whiskey and more cream for desired consistency if
necessary.
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