Jameson Bread Pudding: An Irish Dessert to Share
Every holiday has its traditional foods and desserts that you only find yourself indulging in once a year. St. Patrick’s Day is no exception. From the corned beef and cabbage to the whiskey-laden sweets, hosting a special St. Patrick’s Day feast is the perfect excuse to get family and friends together to say “Sláinte!”
Whenever I prepare food for an intimate dinner or party, I like to put a unique spin on classic dishes to wow my guests. I adapted this bread pudding recipe from one of my culinary school textbooks to make it reminiscent of Irish soda bread.
To achieve a festive flavor profile, I start by layering thick slices of challah. Challah is a rich, braided bread that’s already a little sweet. I sprinkle in plump raisins and prepare a simple custard mixture. Then, I spike it! Naturally, an Irish dessert recipe wouldn’t be complete without a little Jameson Irish whiskey.
The result is a decadent, family-style dessert that you can serve straight from the oven. Top with a dollop of homemade whipped cream, vanilla ice cream or fruit puree. Of course, you’ll want to pair it with snifters of Jameson whiskey or Irish coffees!
Whether it’s for a large gathering or a table full of close-knit family and friends, enjoy passing around and sharing this delicious Irish dessert on St. Patrick’s Day (or any day)!
Jameson Bread Pudding
¾ cup golden raisins
4 oz. Jameson Irish whiskey, divided
1 lb. challah bread, sliced in half lengthwise, then into ½-inch thick slices
1 stick butter, melted, plus more for greasing
1 cup granulated sugar
½ tsp. salt
1 Tbsp. vanilla extract
1¼ quarts milk
1. Preheat oven to 350° F. Grease a 13″x9″ glass baking dish.
2. In a small bowl, soak the raisins in 2 oz. of the whiskey for up to 30 minutes. Drain and set aside.
3. Brush both sides of each piece of bread with melted butter. Arrange the bread slices so they overlap in the baking dish, sprinkling the raisins between the layers of bread.
4. Whisk together the eggs, sugar, salt, vanilla and remaining 2 oz. of whiskey until thoroughly combined. Add the milk and whisk to combine.
5. Pour the egg mixture over the bread. Refrigerate for 1 hour, or longer, so the bread absorbs the egg mixture. If necessary, push the bread down into the pan once or twice after the mixture has had time to stand.
6. When ready, sprinkle the top lightly with cinnamon and nutmeg.
7. Set the pan into a large pan filled with approximately 1 inch of hot water, creating a hot water bath. Place in oven and bake for 1 hour, until set.
8. Serve warm or cold with caramel sauce, whipped cream, ice cream, fruit puree or confectioner’s sugar.
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