Irish bread pudding with caramel-whiskey sauce from Cooking Light Annual Recipes 1999: Every Recipe...A Year's Worth of Cooking Light Magazine by Oxmoor House and Arts Leisure

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute apple juice for Irish whiskey in pudding portion, and imitation rum extract for Irish whiskey in sauce 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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