Happy Saint ♣ Patrick's Day
My Grandmother Averill was born 87 years ago today, (may she rest in peace) — does that make me Irish? (ha ha)! We always make a loaf of bread to go with Sat-day "beans, bath and tail" and one thing we found is once you have bread fresh out of the oven with the butter melting down your hands as you eat it, it just doesn’t taste the same cold or even heated up the next day. I kept finding these few pieces of bread accumulating in the refrigerator so I decided bread pudding was a good way to use up the leftover pieces.
And what better day than to have some good old fashion Irish Bread Pudding for dessert after a meal of Corned Beef and Cabbage? (OK, so it's not really a traditional Irish recipe, I just made that up.)
8 slices day old bread (lightly toasted)
½ cup raisins
½ cup Bailey’s Irish Cream (use brandy you like)
¼ cup butter
1 cup brown sugar, firmly packed
1 tsp ground cinnamon
¼ tsp allspice
3 eggs
¼ tsp salt
1 tsp vanilla extract
3 cups milk, *scalded & cooled
Cover raisins with Bailey’s Irish Cream; set aside for a few hours.
Preheat oven 325°
Spread 1½ tsp butter on each slice of bread and cut into 1 inch cubes; set aside. Combine brown sugar, cinnamon and all spice; reserve 3 Tbsp for later use. Toss bread crumbs with mixture. Place ½ bread mixture in lightly greased 1½ Qt casserole baking dish.
Drain raisins (drink up); place ½ raisins over bread. Repeat layers. Combine eggs, salt and vanilla in mixing bowl, beat med speed for 1 min, gradually adding scalded milk. Pour over casserole and let stand 5 min.
Sprinkle with reserved 3 tbsp spice mixture. Bake 325° for 45-50 min. Serve warm with vanilla Sauce.
- Scalding milk is bringing just below the boiling point.
½ cup sugar
½ cup brown sugar firmly packed
½ cup whipping cream
¼ cup Bailey's Irish Cream
½ cup butter
1 tsp vanilla
Combine all ingredients except the vanilla and the Bailey's in 1 qt saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil (5-8 min). Stir in vanilla and Irish Cream. Serve over warm pudding; store surplus in refrigerator.
© Crackerberries 2011
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