So be quick and be true to your step on the blarney stone. Let the Irish cream and eggs dictate the sensual flavor of this custard in this St. Paddy’s Day Irish Soda Bread pudding. Don’t forget the Irish Whiskey-Brown Sugar Sauce. And open your eyes to the 24K edible gold garnishing. WooHoo! You truly will beat the little green bastards to the gold!
Let your hair flow back and embrace the sexiness of an Irish bread pudding pot of gold…you may just like it too much!
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Servings: 6 people
Ingredients
Equipment
Bread Pudding
Irish Whiskey-Brown Sugar Sauce
Chef Gerrie's Notes
* Turbinado cane sugar, this sugar is known as “sugar in the raw.” Turbinado sugar is from pure cane sugar extract. The term turbinado comes from the technique used in the making of this sugar. The sugar is spun in a cylinder or turbine. Turbinado sugar is brown looking like brown sugar, but paler in color with a subtle molasses flavor. And when to use it to coat a butter dish it adds a sugar like crunch.
* Kerrygold butter is a magically delicious! Kerrygoldusa.com unsalted butter has a higher butterfat content and is a perfect butter for baking. You’ll notice its grass-fed cow’s milk richness when you bake for the first time and find your pie crusts are flakier and your cookies are more delectable thanks to this pure Irish butter.*
* Edible Gold is a wonderful and special way to make a statement on any dessert! A true “Wowwee” garnish. You can purchase edible gold flakes, stars, dust and sheets either on Amazon.com here. Edible gold might be an expensive treat, but it is safe to consume. You can also view tips on applying edible gold sheets on YouTube.com.
Instructions
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Preheat oven to 325°, butter well ramekins or baking dish. Then sprinkle with turbinado sugar.
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Cut Soda Bread into 1/2 inch pieces if using ramekins and 1 inch pieces if using a baking dish.
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Make the custard, beat egg yolks, vanilla, Baileys Irish cream, and salt together. Slowly add the milk and heavy cream and sugar.
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Soak the Irish Soda bread with the custard in a extra large mixing bowl, pressing down and letting bread sit for 20 minutes or until bread has soften. Transfer to prepared ramekins or baking dish. Top with any left over custard. Top with butter slices and sprinkle with additional turbinado sugar. Bake for 40 minutes or until internal temperature is about 160°-170° or until when no visible custard liquid appears. Remove from oven and let let sit on a rack to cool about 30-40 minutes.
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Make Irish Whiskey sauce, whisk brown sugar and heavy cream in a small sauce pan over medium heat until blended well. Continue whisking and bring up to a boil, about 3-5 minutes. Whisk in the butter and bring back to a boil, then remove from heat source whisking constantly. Now whisk in the whiskey. Cool to just warm and serve with bread pudding.
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Un-mold ramekins by running a paring knife around the sides (using oven proof gloves)and placing on serving plate. Drape whiskey sauce over bread pudding with a small ladle and garnish with the edible gold. If you used a baking dish, cut into squared portions and follow with sauce and edible gold.
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