CORNBREAD PUDDING WITH WHISKEY CARAMEL RECIPE - (4.1/5)
Provided by LRay
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Lightly grease a 3-qt. baking dish with cooking spray. Cut cornbread into 2- to 3-inch pieces, and place in prepared dish. (You should have about 10 cups cornbread.) Cook butter in a 2-qt. saucepan over medium heat, stirring constantly, until butter begins to turn golden brown. Remove pan from heat, and whisk in milk and next 3 ingredients until sugar melts. Whisk in eggs; pour mixture over cornbread. Let stand 10 minutes. Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until light brown and set. Let stand 10 minutes. Serve with Whiskey Caramel.
CORNBREAD PUDDING
Corn baked into cornbread -- delicious!
Provided by LOVE2COOK2
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
- In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 553.9 calories, Carbohydrate 90.8 g, Cholesterol 26.5 mg, Fat 19.5 g, Fiber 4.7 g, Protein 12.2 g, SaturatedFat 8.9 g, Sodium 1350.2 mg, Sugar 14.8 g
BREAD PUDDING WITH HOMEMADE CARAMEL SAUCE
My famous bread pudding is a sweet way to make use of the day-old dinner rolls that didn't get gobbled up at Thanksgiving. The combination of the soft pudding with the sweet, velvety smooth sauce is a match made in heaven. -Anita Geoghagan, Woodstock, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, cream, sugar and vanilla until blended. Gently fold in cubed rolls; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 45-50 minutes. Meanwhile, in a small saucepan, melt butter over medium-high heat. Stir in brown sugar. Bring to a rolling boil. Boil 2 minutes. Stir in cream; return to a boil. Remove from heat. Stir in vanilla. Serve with warm pudding. If desired, top with sweetened whipped cream and toasted walnuts.
Nutrition Facts : Calories 498 calories, Fat 27g fat (16g saturated fat), Cholesterol 175mg cholesterol, Sodium 246mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.
CORNBREAD PUDDING
I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
BREAD PUDDING WITH WHISKEY SAUCE III
This bread pudding is absolutely delicious!
Provided by LADYEM
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
- Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
- Bake 45 minutes in the preheated oven, until lightly browned.
- To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.
Nutrition Facts : Calories 641.3 calories, Carbohydrate 93.8 g, Cholesterol 157.2 mg, Fat 24.2 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 13.9 g, Sodium 428.6 mg, Sugar 61.3 g
IRISH BREAD PUDDING WITH JACK DANIELS CARAMEL-WHISKEY SAUCE
This recipe has been in my family for years and years. I remember sitting with my great grandma trying to get her to help me write everything down. The house smells of cinnamon and whiskey. What could be better??
Provided by KitsuneLeh
Categories Dessert
Time P1DT35m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- BEFORE YOU BEGIN (OPTIONAL): Lay out bread slices and allow to get a crusty as possible (I will usually set out at least 24 hours in advance.) This allows the bread to become very dry and crusty so it can absorb as much pudding as possible. ALSO combine the raisins and whiskey in a small bowl, cover, and place in the refrigerator overnight to allow the raisins to soak up as much whiskey as possible. If you forget, the raisins only need to sit for about 30 minutes to soak up quite a bit of whiskey.
- JACK DANIEL'S CARAMEL-WHISKEY SAUCE: Combine sugar and water in a small saucepan over medium-high heat. Stir continuously until sugar dissolves.
- Simmer until sugar mixture is golden (about 17 minutes). DO NOT STIR!
- Remove from heat.
- Carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. CAUTION! Mixture will bubble vigorously and release a lot of hot steam.
- Cool slightly. Stir in whiskey and milk. Mixture will bubble a bit at this step as well.
- PUDDING: Preheat oven to 350°F.
- Brush melted butter on one side of French bread slices.
- Bake buttered side up until lightly toasted, about 10 minutes.
- Cut bread into 1/2 inch cubes and set aside.
- Combine milk, sugar, vanilla extract, evaporated milk, eggs, and UNDRAINED whiskey mixture in a large bowl. Stir well with a whisk.
- Add bread cubes, pressing down gently to moisten; let stand about 20 minutes. If your bowl is a little small, gently fold the cubes into the mixture with a spatula.
- Pour bread mixture into a 13 x 9-inch baking dish coated well with cooking spray.
- Combine sugar and cinnamon; sprinkle over pudding.
- Bake at 350F for 35 minutes or until set.
- Serve warm with Jack Daniel's caramel-whiskey sauce.
- TO MAKE THIS KID FRIENDLY: Substitute apple juice for Jack Daniel's in pudding and 1 tablespoon imitation rum extract and 3 tablespoons water in Caramel-Whiskey sauce.
Nutrition Facts : Calories 499.5, Fat 13.7, SaturatedFat 8, Cholesterol 67.6, Sodium 330.5, Carbohydrate 75.9, Fiber 1.6, Sugar 49.6, Protein 8.7
BREAD & BUTTER PUDDING WITH SALTED CARAMEL WHISKEY BUTTER SAUCE RECIPE - (4.5/5)
Provided by LRay
Number Of Ingredients 15
Steps:
- 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 and let it soak in the refrigerator for 30 minutes. Preheat the oven to 375 degrees 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.
IRISH BREAD PUDDING WITH WHISKEY CARAMEL SAUCE
Make and share this Irish Bread Pudding With Whiskey Caramel Sauce recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h20m
Yield 1 skillet
Number Of Ingredients 16
Steps:
- Combine raisins and whiskey in a small bowl. Let sit until raisins are plump, about 30 minutes and up to overnight.
- Preheat oven to 350°F. Grease 10-inch cast iron skillet with nonstick cooking spray.
- Combine milk, 1 cup granulated sugar, vanilla extract, evaporated milk, eggs, and salt in a large bowl. Whisk to combine. Add raisin-whiskey mixture and stir.
- Add bread cubes, pressing down gently to moisten; let stand about 30 minutes, stirring occasionally.
- Divide mixture among prepared cast iron skillet. Combine remaining 2 tablespoons granulated sugar and cinnamon; sprinkle over pudding. Transfer to oven and bake until custard is set and pudding is golden brown, about 35 minutes.
- Meanwhile, make caramel sauce: Combine granulated sugar and ⅔ cup water in a small saucepan over medium-high heat.
- Stir continuously until sugar dissolves.
- Simmer, not stirring, until sugar mixture is golden, about 18 minutes.
- Remove from heat and carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. Mixture will bubble vigorously. Stir in whiskey, milk, and salt to taste.
- Serve bread pudding warm with caramel-whiskey sauce.
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