Finish off a meal with this bread pudding and you’ll have sweet dreams for sure. Whiskey in the pudding, whiskey in the sauce. And, In The Devil’s Kitchen, not just any Irish whiskey will do – for that delightfully devilish dance of Irish flavour, it must be a peaty Jameson Irish whiskey.

 

Ingredients (4 ramekins)

Bread Pudding

4 ¾” (19mm) slices of bread, cut into ¾” (19mm) cubes

2 eggs

2 cups whipping cream

½ cup milk

1 cup natural cane sugar

¼ cup Jameson Irish whiskey

2 tsp vanilla essence

 

Whiskey Sauce

¼ cup butter

½ cup natural cane sugar

1 egg yolk

½ cup Jameson Irish whiskey

 

Make Bread Pudding

1. Divide the bread cubes amongst 4 buttered 8oz ramekins.

2. In a medium bowl, whisk the eggs. Then, whisk in the cream, milk, sugar, whiskey, and vanilla. Spoon the mixture over the bread cubes until the liquid level reaches ¼” (5mm) from the top of the ramekin.

3. Cover, place in the refrigerator and let sit for at least 1 hour, so the bread can soak up the liquid. Cover and refrigerator leftover custard liquid.

4. Preheat the oven to 350F (180c).

5. Before placing the ramekins in the oven, spoon remaining custard liquid over the bread and bring the level up to ¼” (5mm) from the top of the ramekin again.

6. Bake puddings for 35-40 minutes, until custard surface is set, bread lightly browned, and the puddings are starting to pull away from the ramekin edges.

Make Whiskey Sauce

7. While the puddings are baking, start the sauce. In a small saucepan over very low heat, melt the butter. Whisk in the sugar and egg yolk. Stir constantly until the sugar has dissolved.

8. Whisk in ½ of the whiskey. Cook, stirring constantly, for 5-8 minutes – until the sauce slightly thickens.

9. Remove the saucepan from the heat and whisk in the rest of the whiskey. Whisk until smooth.

For the best taste experience, let each diner spoon their own hot bread pudding out of the ramekins, onto a plate, and pour the warm whiskey sauce over it. Devilishly delicious.