Irish bread pudding with caramel-whiskey sauce from The Best of Cooking Light: Over 500 of Our All-Time Greatest Recipes by Cooking Light Magazine

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Notes about this recipe

  • ashallen on November 27, 2019

    A delicious and not-too-heavy bread pudding, though it'd be easy to make it richer by replacing some of the milk with cream, if desired. I usually use golden raisins - their flavor seems to go with the other ingredients better than that of dark raisins. Good with or without the caramel-whiskey sauce.

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