Poll -- Irish Bread Pudding and Carmel Whiskey Sauce

[barbra2001]

Hi.. My brother's birthday is approaching -- he loves bread pudding .. Has anyone tried this combo (Irish Bread Pudding & Carmel Whiskey Sauce). I would love to surprise him with this .. and it is neat that it is light. I surely would appreciate your feedback.. http://www.cookinglight.com/bbs/wink.gifThanks!.. Barbra PS-- He also love rice pudding!

[donleyk]

I haven't tried this yet but have a cute story to share. I made dinner for very dear friends. For dessert, I couldn't decide between the bread pudding (this was the Friday before St Patty's day) or go with chocolate... the souffle with turtle sauce. I ended up going with the souffle, but at the dinner table we were teasing a 13 year old. He told his mom he would like to have one the individual pre packaged apple pies they had. Now, in his defense, this kid hasn't met a piece of fruit that he didn't like. He didn't know what I had brought so I told him he had to decide, the mystery dessert or his fruit pie. This was a tough choice but then his polite nature won out... So as we were eating the souffle his mother said he'd eat about anything that wasn't weird, you know, like bread pudding.... ! I about choked. I had to share with them that that was exactly what they almost got!

You gotta know your audience!

[This message has been edited by donleyk (edited 03-29-2001).]

[barbra2001]

http://www.cookinglight.com/bbs/smile.gifNow that's funny! lol!! I guess you just taught me your quote! "You have to know your audience!" Now some are just easier to know than others.. 'cause they tell us! My bro talks about bread pudding & rice pudding all the time.. and I'm w/your friend.. I think it seems kinda weird .. but I will find out! Thanks! for the story! http://www.cookinglight.com/bbs/wink.gifBarbra


Originally posted by donleyk:
I haven't tried this yet but have a cute story to share. I made dinner for very dear friends. For dessert, I couldn't decide between the bread pudding (this was the Friday before St Patty's day) or go with chocolate... the souffle with turtle sauce. I ended up going with the souffle, but at the dinner table we were teasing a 13 year old. He told his mom he would like to have one the individual pre packaged apple pies they had. Now, in his defense, this kid hasn't met a piece of fruit that he didn't like. He didn't know what I had brought so I told him he had to decide, the mystery dessert or his fruit pie. This was a tough choice but then his polite nature won out... So as we were eating the souffle his mother said he'd eat about anything that wasn't weird, you know, like bread pudding.... ! I about choked. I had to share with them that that was exactly what they almost got!

You gotta know your audience!

[This message has been edited by donleyk (edited 03-29-2001).]

[Peeps]

I make this all the time and LOVE it, its so easy and yummy (although I don't bother with the sauce since I don't like alcohol but have tried using bottled caramel and I actually prefer it with no sauce, just warm by itself!). You can lighten this furter by using egg beaters and skim milk and I just soak the raisins in hot water, drain them off and use. I also skim the whole buttering and toasting the bread step since I tried it both ways and it made no difference, just added fat and took more time! I've got my mom making it my way now and she loves it too. Enjoy!

[Julie in AZ]

I made this for St. Patrick's Day and it was wonderful - by far, the best dessert I've made in a long time.

[mandarin2j]

I've had two trial runs with this with guests over and heard nothing but praise, and plenty of it! I did have problems making the sauce on the second outing, but it turned out beautifully the first time, so I know it's possible. The problems the second time may have resulted from my attempt to double the recipe, so I wouldn't recommend trying that.

-Amanda

[Lynn B]

This is one of my all-time favorites!

We discussed it here a few weeks ago - here's the link to that thread.
www.cookinglight.com/bbs/Forum1/HTML/005104.html (http://www.cookinglight.com/bbs/Forum1/HTML/005104.html)

ENJOY!
Lynn

[tobykitty]

I made this for St. Paddy's day, also, and everyone loved it. Several of the ladies asked for the recipe. You can absolutely taste the Whiskey in the sauce, so if they don't enjoy the taste of alcohol you may want to skip it. But it is served on the side, so they can choose.

[barbra2001]

Ok.. Good ideas--I will try.. Have you ever used a vanilla sauce on this? My Mom used to make that sauce.. I loved it -- I neither have the sauce recipe or remember what she used it on. I surely appreciate your time! http://www.cookinglight.com/bbs/wink.gifBarbra

Originally posted by Peeps:
I make this all the time and LOVE it, its so easy and yummy (although I don't bother with the sauce since I don't like alcohol but have tried using bottled caramel and I actually prefer it with no sauce, just warm by itself!). You can lighten this furter by using egg beaters and skim milk and I just soak the raisins in hot water, drain them off and use. I also skim the whole buttering and toasting the bread step since I tried it both ways and it made no difference, just added fat and took more time! I've got my mom making it my way now and she loves it too. Enjoy!

[Peeps]

I haven't tried it with vanilla sauce, I don't think I'm sure what that is actually! I just love it warm all by itself but people on the board have given the whiskey sauce good reviews if you want to try it.

[sneezles]

I made two of these for St Paddy's Day for a dinner group of about 20. I made the whiskey sauce for one and then the alternate ingredients listed in the recipe for the other since I knew some of the guests don't drink or couldn't drink (two are diabetics). Both versions were demolished! So either way you decide, I would recommend making it!

[barbra2001]

http://www.cookinglight.com/bbs/wink.gifThanks! Barbra

Originally posted by tobykitty:
I made this for St. Paddy's day, also, and everyone loved it. Several of the ladies asked for the recipe. You can absolutely taste the Whiskey in the sauce, so if they don't enjoy the taste of alcohol you may want to skip it. But it is served on the side, so they can choose.

[Julie A]

I made this for St Paddys day also - I had given some to my brothers family, some to my mother-in-law, and my husband was so sad it was all gone I had to make it again! (There's just two of us). It's one of the best deserts ever!

[barbra2001]

I'm thinking this is the one for my brother.. he'll be so surprised!! I have found the Brown Sugar BP w/Creme Anglaise Sauce... tossing the two of them around.. http://www.cookinglight.com/bbs/wink.gif thanks! for the response! Barbra

Originally posted by Julie A:
I made this for St Paddys day also - I had given some to my brothers family, some to my mother-in-law, and my husband was so sad it was all gone I had to make it again! (There's just two of us). It's one of the best deserts ever!

[JA]

Barbra,

I have found the Brown Sugar BP w/Creme Anglaise Sauce... tossing the two of them around..

where did you find this? We love bread pudding so much, and have found the Irish Whiskey to be the best so far, but I'd like to try a different one.

FYI...my brother is a health "nut" (he's running the boston marathon this year for the 10th time - and he's 50!). For comparisson, he ordered an Irish Whiskey bread pudding at a local popular restaurant last week, and said after eating mine, he thought it was awful. Heavy, buttery. He's not a drinker, but loved the Whiskey Sauce.
I'm sure your brother will be thrilled with whatever you make for him.
Julie A (JA at home, Julie A at work...)

[barbra2001]

Hi Julie -The Brown Sugar Bread Pudding I've listed below .. can't seem to figure how to put a link on here yet...(if you try it soon, please give me your opinion). The Creme Anglaise Sauce is not on the site w/the BS BP.. So I have included it. Lynn wrote me and she found the whole deal in the "Complete" Cook book and recommends it hightly!

Still the weekend!!
http://www.cookinglight.com/bbs/wink.gifBarbra

Rich, fruit-studded bread pudding is topped with a creamy custard sauce. It's impressive enough for a dinner party.


--------------------------------------------------------------------------------


Ingredients
1 cup dried mixed fruit, chopped
1 cup pineapple juice
1/4 cup packed brown sugar
4 large egg whites
1 large egg
1-1/4 cups 2% reduced-fat milk
3/4 cup evaporated fat-free milk
1/3 cup packed brown sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
12 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
Cooking spray
4 teaspoons brown sugar
1-1/2 teaspoons butter, cut into small pieces
1-3/4 cups Creme Anglaise, chilled


Directions
Prep Time: 20 minutes
Cooking Time: 55 minutes

Preheat oven to 350º.

Combine the first 3 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1 cup (about 8 minutes). Remove from heat.

Combine egg whites and egg in a medium bowl, beating with a whisk until blended. Stir in milks, 1/3 cup brown sugar, vanilla, cinnamon, and nutmeg. Arrange half of bread slices, slightly overlapping, in the bottom of an 8-inch baking pan coated with cooking spray. Spoon fruit mixture evenly over bread. Arrange remaining bread over the fruit mixture. Pour egg mixture over bread. Sprinkle top with 4 teaspoons brown sugar and butter. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350º for 45 minutes or until a knife inserted in center comes out clean. Remove 8-inch pan from water. Serve warm with Creme Anglaise.

57.5 g carbohydrates
116 mg cholesteral
5.4 g fat
311 mg sodium
10.3 g protein
206 g calcium
2.1 g iron
1.1 g fiber

Here is the Creme Anglaise recipe1 3/4 cups 1% low-fat milk
1 (3-inch) piece vanilla bean, split lengthwise
1/3 cup sugar
4 large egg yolksPour milk into a medium saucepan. Scrape seeds from vanill bean; add seeds and beans to milk. Cook over medium heat 6 minutes (do not boil); discard bean. Remove from heat.Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill (mixture will thinken as it cools). Yield 1 3/4 cups (serving size: 1/4 cup).Note: Creme Anglaise can be stored in the refrigerator for up to 3 days.








fdsa Originally posted by JA:
Barbra,

I have found the Brown Sugar BP w/Creme Anglaise Sauce... tossing the two of them around..

where did you find this? We love bread pudding so much, and have found the Irish Whiskey to be the best so far, but I'd like to try a different one.

FYI...my brother is a health "nut" (he's running the boston marathon this year for the 10th time - and he's 50!). For comparisson, he ordered an Irish Whiskey bread pudding at a local popular restaurant last week, and said after eating mine, he thought it was awful. Heavy, buttery. He's not a drinker, but loved the Whiskey Sauce.
I'm sure your brother will be thrilled with whatever you make for him.
Julie A (JA at home, Julie A at work...)