Happy St. Patricks Day! Hope you have a great day! Listen to the music and dance a jig.
I'll be drinking a pint of Guinness, then heading off to work to serve customers Corned Beef & Cabbage. But first I must find me Lucky Charms. And kiss the Blarney Stone.
This is my contribution to my Pub Crawl: Irish Chocolate Bread Pudding with Whiskey Sauce. I think it was very good, but it had chocolate, whiskey, butter, and whipped cream, so how could it not be good?
I'm always confused about what the ideal texture of bread pudding should be. I've made bread pudding more times than I can count, and I'm still confused. All I know is, you don't want it dry, and you don't want it runny. I want somebody to make it for me.
Bread pudding is good every once in a while, but it's not my favorite dessert.
It's affordable and easy, though, so that's a plus.
Irish Chocolate Bread Pudding with Whiskey Sauce
2 tablespoons unsalted butter
2/3 cup dark chocolate chips
2 large eggs
1/3 cup granulated sugar
1 cup whole milk
1/2 teaspoon pure vanilla extract
3 cups finely torn, soft buttery rolls
Whipped cream, for serving
1 tablespoon unsalted butter
3 tablespoons granulated sugar
1/4 cup whiskey
Preheat oven to 375 degrees F.
In a small saucepan, melt 2 tablespoons butter over low heat. Stir in chocolate until melted and smooth; set aside.
In a large mixing bowl, whisk together eggs, 1/3 cup sugar, milk, and vanilla, until combined. Stir in bread and melted chocolate, until combined, and allow to sit for 10 minutes.
Divide bread mixture into 4 (3/4 cup) ramekins. Place in a water bath, and bake at 375 degrees F, for 30-35 minutes, or until set, and slightly risen.
Cool for at least 10 minutes before serving. Drizzle each pudding with a little whiskey sauce, then garnish with whipped cream.
To make whiskey sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Whisk in 3 tablespoons sugar and whiskey, and bring mixture to a boil. Continue to boil for 4 minutes, or until thickened, and syrupy.
Yield: 4 servings