Today I am sharing my recipe for a warm, delicious dessert that is easy to make and will be a favorite of your family and guests. This dessert has been a huge hit whenever I’ve served it. Most recently, I made it for our St. Patrick’s Day dinner party last week. It would also make a great dessert for your Easter meal.
The bread pudding is served warm, highlighting its comforting cinnamon-y goodness. It’s made with raisin bread and the addition of toasted walnuts add a bit of crunchy texture. I served it with an Irish Whiskey Sauce in deference to St. Patrick’s Day, but I think a warm caramel sauce or a vanilla version of the whiskey sauce would also be delicious. Adding a scoop of vanilla ice cream would make it even more decadently scrumptious!
A few years ago, I had never made bread pudding. I don’t know what gave me the idea that it was a hard or tricky dessert to make. What I found out is that it is not difficult or tricky at all. I researched a few different recipes and combined and adapted them. This recipe is the result of those combinations and adaptations, and a couple of tweaks I’ve made.
I didn’t photograph the steps in making this recipe because I was preparing it at the same time as I was working on the rest of our dinner that day. But really, it’s so simple that there’s nothing tricky that needs to be photographed. I did take a few shots when I pulled the dish out of the oven. (And I saved a serving to photograph the next day.)
Putting everything together is simple. Cut the raisin bread into 1-inch square pieces and place in a large bowl. Toast, chop, and add some walnuts to the bread. Add some additional raisins to the bread. Then combine all the remaining ingredients: eggs, milk, heavy cream, vanilla, cinnamon, nutmeg, and a pinch of salt in a second bowl. Pour the wet ingredients over the bread and let it sit for 30-45 minutes. Transfer the mixture to a buttered casserole or baking pan and bake. While the pudding bakes, you can prepare the Irish Whiskey sauce. That’s it. Super simple but very delicious!
I’d love to know if you try this recipe. Enjoy!
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Bread Pudding with Irish Whiskey Sauce
Adapted by Carolyn of OurMTNest.com from: Emeril’s New Orleans Style Bread Pudding with Whiskey Sauce
- 1 loaf day old raisin bread , cut into approximate 1 inch square pieces
- 1 Tbsp. unsalted butter, room temperature
- 3 eggs, beaten*
- 1 cup heavy cream*
- 2 cups milk*
- 1 cup brown sugar*
- 2 ½ tsp, vanilla
- 1 tsp. cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. salt
- ¼ cup raisins
- ½ cup toasted walnuts, chopped
- Preheat oven to 350ₒ.
- Grease a 9” x 9” baking pan or casserole dish with the butter.
- In a large bowl, combine eggs, heavy cream, milk, and brown sugar in a large bowl. Mix well to incorporate the sugar.
- Add vanilla, cinnamon, nutmeg, and salt. Stir to blend.
- Place bread into another large bowl. Add toasted walnuts and raisins. Mix.
- Pour egg mixture over the bread mixture. Allow it to sit for 30-45 minutes at room temperature.
- Transfer to baking pan or casserole dish and bake until center is set. (50-60 minutes)
- Serve warm, drizzled with Irish whiskey sauce.
Irish Whiskey Sauce
- Cream together ½ cup butter and 1 cup granulated sugar.
- Blend two eggs into the mixture.
- Pour into the top of a double boiler. Heat, stirring continuously, until mixture thickens slightly.
- Remove from heat and add 2 tablespoons of Irish whiskey.
(Note: You can substitute vanilla instead of the whiskey. Or make a caramel sauce. A recipe for my favorite easy caramel sauce can be found at: http://thepioneerwoman.com/cooking/easy-caramel-sauce/ )