Recipes and Cooking Bread & Butter Pudding with Salted Caramel Whiskey Butter Sauce 4.7 (52) 7 Reviews The sauce for this pudding is addictive. Pour any extra over ice cream to make an Irish sundae! By Recipe by Clodagh McKenna Published on July 20, 2015 Print Share Share Tweet Pin Email Photo: Andy Lyons Hands On Time: 30 mins Total Time: 3 hrs 10 mins Servings: 12 Jump to Nutrition Facts Ingredients ⅔ cup raisins ½ cup Irish whiskey 5 eggs 2 cup whipping cream 1 cup sugar ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 teaspoon vanilla 8 1-inch slices firm white bread (about 10 ounces) (crusts left on) ¾ cup unsalted butter, at room temperature ¼ cup unsalted butter, cubed ½ cup sugar ½ teaspoon sea salt 1 ¼ cup whipping cream Directions In a medium mixing bowl, combine the raisins and whiskey; let soak for 1 hour. Butter a 2-quart rectangular baking dish; set aside. In a large bowl whisk together the eggs, cream, sugar, cinnamon, nutmeg, and vanilla. Generously spread one side of each slice of bread with the 3/4 cup butter. Cut the slices in half diagonally and arrange the bread in the bottom of the prepared baking dish, overlapping the slices. Drain the raisins, reserving the whiskey. Sprinkle raisins over the bread, tucking some between the bread slices. Pour the custard over the bread; cover with foil and let it soak in the refrigerator for 30 minutes. Preheat the oven to 375°F. Place the baking dish in a large roasting pan. Add enough hot water to come halfway up the sides of the dish. Bake for 45 minutes or until the pudding is set and the top is golden (there will be a layer of melted butter over the pudding). Carefully remove the baking dish from the water bath and let cool slightly on a wire rack (the butter will soak back into the bread as it cools). Meanwhile, for sauce, melt the butter in a 2-quart saucepan over medium heat. Whisk in the sugar, salt, cream, and 3 tablespoons of the reserved whiskey. Bring to boiling; reduce the heat, and simmer, uncovered, for 10 to 15 minutes or until the sauce thickens slightly, stirring frequently. Serve pudding warm with the sauce spooned over the top. Chocolate Bread Pudding Omit raisins, whiskey, and steps 1 and 4. Use 4 ounces semisweet and/or milk chocolate, chopped (1 cup) in place of raisins. Serve with Ganache: In a medium saucepan bring 1 cup whipping cream just to boiling over medium heat. Remove from heat. Add 12 ounces semisweet chocolate, chopped (do not stir). Let stand 5 minutes. Stir until smooth. Cool for 15 minutes.Nutrition analysis per serving: 786 calories, 8 g protein, 61 g carbohydrate, 61 g total fat (37 g sat. fat), 238 mg cholesterol, 3 g fiber, 47 g total sugar, 37% Vitamin A, 1% Vitamin C, 249 mg sodium, 12% calcium, 19% iron Print Nutrition Facts (per serving) 585 Calories 42g Fat 43g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 585 % Daily Value * Total Fat 42g 54% Saturated Fat 25g 125% Cholesterol 207mg 69% Sodium 242mg 11% Total Carbohydrate 43g 16% Total Sugars 33g Protein 6g Vitamin C 0.6mg 3% Calcium 91mg 7% Iron 1.2mg 7% Potassium 168mg 4% Fatty acids, total trans 1g Folate, total 34.4mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.