Bread and butter pudding is one of the most popular desserts served in Ireland. For a dish with such universal appeal, it’s surprising to find that each recipe—whether it’s from Moone High Cross Inn in County Kildare, An Súgán in County Cork, or Davy Byrnes in Dublin—has its own unique method of preparation or unusual ingredient. This, however, is my favorite. The hot whiskey sauce is a welcome alternative to the traditional custard sauce.
SERVES 6 TO 8; MAKES ABOUT 1 CUP OF SAUCE
PUDDING
½ cup raisins
½ cup Irish whiskey
5 large eggs
2 cups heavy (whipping) cream
1 cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
8 ounces (8 to 9 slices) firm white bread, crust left on
4 tablespoons unsalted Kerrygold Irish butter at room temperature
HOT WHISKEY SAUCE
½ cup (1 stick) unsalted Kerrygold Irish butter, cut into pieces
1 cup sugar
6 tablespoons heavy (whipping) cream
¼ cup Irish whiskey
1 To make the pudding: In a small bowl, combine the raisins and whiskey and let soak for 1 hour. Butter a 9-inch square nonreactive baking dish.
2 In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg, and vanilla. Spread one side of each slice of bread with butter. Cut the slices in half diagonally and arrange half the bread in the bottom of the baking dish, overlapping the slices. Drain the raisins and sprinkle half over the bread. Repeat with the remaining bread and raisins. Pour the custard over the bread and let it soak for 30 minutes.
3 Preheat the oven to 400°F. Place the baking dish in a large baking pan. Add enough hot water to come halfway up the sides of the dish. Bake for 50 to 60 minutes, or until the pudding is set and the top is golden. Remove the baking dish from the water bath and let cool slightly on a wire rack.
4 To make the whiskey sauce: In a small saucepan over medium heat, melt the butter. Whisk in the sugar, cream, and whiskey. Reduce the heat to low and simmer for 4 to 5 minutes, or until the sauce thickens. Serve the pudding warm with the whiskey sauce spooned over each portion.
