Ingredients
Bread
- ½ cup raisins
- ⅓ cup Irish whiskey
- 15 oz (5 to 6 cups) day-old, whole grain bread
- 2 cup coconut milk
- 2 tbsp unsalted butter, plus more for greasing pan
- 2 tsp spices (such as nutmeg, cloves, star anise)
- ⅓ cup granulated sugar
- ¾ tsp ground Saigon cinnamon
- ¼ tsp salt
- 4 large eggs, beaten
Whiskey Sauce
- 6 tbsp unsalted butter, cut into pieces
- 2 tbsp heavy cream, or Irish cream
- ¾ cup packed brown sugar
- Reserved Irish whiskey soaked raisins
- Topped with strawberries, raspberries, blackberries
Directions
- Soak the raisins in whiskey for half an hour. Drain into a separate bowl to use the whiskey later.
- Grease a 2-quart baking dish and place the bread pieces in the dish so they are close together.
- In a saucepan over medium heat, combine milk, butter, vanilla, sugar, cinnamon and salt. Cook until scalding hot, but not boiling. Remove from the heat.
- Allow the mixture to cool slightly, then add the eggs, whisking constantly so they don’t scramble. Stir in the raisins.
- Pour mixture over bread cubes. Set aside to soak for 45 minutes to an hour. When ready to bake, preheat oven to 350 F. Bake for 40 to 45 minutes or until golden.
- Make the whiskey sauce. Brown the butter, then add the brown sugar, whiskey and heavy cream. Stir until sugar is dissolved and serve warm with the bread pudding.