Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Tuesday, October 21, 2008

Irish Bread Pudding with Caramel Whiskey Sauce

This recipe is originally from Cooking Light, and it is Tom's favorite birthday dessert. So I end up making it at least once a year. This year, of course, I had to modify it to be gluten and casein free. I was a little apprehensive about this, because the original recipe is so fabulous. However I am very pleased to report that not only did it get Tom's approval, it got the approval of dinner guests too. The girls happen to love this recipe - they get the bread pudding without the caramel sauce (the alcohol bakes out of the bread pudding but not out of the sauce). Even without the sauce, they think this dessert is great. I use Jameson's Irish Whiskey exclusively for baking (and in case you are raising your eyebrows, I'll have you know that I don't like to drink whiskey, only bake with it - a bottle lasts a really long time in my kitchen!).

Irish Bread Pudding
1 1/3 loaves GFCF French Bread
1/2 cup raisins
1/4 cup Irish Whiskey
1 14oz can lite coconut milk
1 cup rice milk
3/4 cup sugar
1 tbsp. vanilla
2 beaten eggs
cinnamon sugar - 2 tsp. sugar mixed with 1/2 tsp. cinnamon

Preheat oven to 350 degrees. Slice french bread in half lengthwise and put on a baking sheet, cut side up. Bake bread about 15 minutes or until lightly toasted. Cool and cut into 1/2 inch cubes, set aside.

Combine the raisins and the whiskey, let stand about 15 minutes or until the raisins are soft.

Whisk together the coconut milk through the eggs in a large bowl. Add the cubed bread and the raisin/whiskey mixture, pressing gently to moisten. Let stand 15 minutes. Spoon into a 13x9 inch pan that has been coated with cooking spray. Sprinkle the cinnamon sugar evenly over the pudding. Bake 35 - 45 minutes, or until the pudding is set. Serve warm with Caramel Whiskey Sauce.

Caramel Whiskey Sauce
1 1/4 cups sugar
2/3 cup water
1/4 cup coconut oil
1/3 cup coconut cream*
1/4 cup Irish Whiskey
1/4 cup coconut milk

Combine the sugar and the water in a medium saucepan over medium-high heat. Bring to a boil, then simmer until sugar dissolves, stirring constantly. Simmer another 15 minutes over medium-low heat until golden - do not stir. Remove from heat. Carefully add the coconut oil and the coconut cream, stirring well with a whisk. Cool slightly, then stir in the whiskey and coconut milk. Make one day ahead and refrigerate until ready to serve. The sauce will thicken and turn from a translucent color to a milky white color.

*To get coconut cream, open a can of coconut milk (do not shake it first) and skim off the thick cream from the top.


Frederick said...

Hello Erin! Quite frankly, this is one recipe involving coconut oil/milk that's not at all common from where I'm coming from. I only wish there was at least one photo of this tempting recipe my eyes could feast on.

Thanks for this!

Your Drugstore in a Bottle

Erin said...

Next time, I'll take a picture!