There is possibly nothing quite as cliche - or delicious - as Irish bread pudding for St. Patrick's Day.
Comprised of stale bread, whiskey and custard, what's not to love about this traditional treat? And, aside from the caramel that I've certainly messed up a time or two, the concept is a simple one that can be modified a variety of ways to suit nearly anyone's taste buds.
Though the American celebration of March 17 has practically nothing to do with the original holiday celebrating the foremost Catholic patron saint of the country, this dish is an excellent way to change that. Yes, our whiskey caramel sauce is a variation from the original bread pudding concept of the "poor man's meal," which was built as early as the 11th century around the premise of using stale bread and other ingredients typically on hand in the common household. But it's still simple, classic and, most of all, delicious.
So eat a bite, raise a glass and say "sláinte" to wish good health upon everyone who is celebrating with you.
WHISKEY CARAMEL SAUCE
What you need:
2/3 cup water
1 1/2 cups granulated sugar
2/3 cup salted butter
3 ounces cream cheese
1/4 cup milk
1/2 cup Irish whiskey (I like Tullamore Dew)
What you do:
1. Combine sugar and water in a pot over medium-high heat, stirring constantly until thoroughly melted.
2. Let the mixture simmer on medium heat until golden-colored, roughly 20 minutes.
3. Remove from heat and carefully add cubed cream cheese and butter, mixing to prevent chunks.
4. Add milk and whiskey and stir, then set aside.
BREAD PUDDING
What you need:
1 cup heavy cream
1 can (12 ounces) evaporated milk
2 eggs
1/2 tablespoon cinnamon
1 cup granulated sugar
1 cup whiskey caramel sauce
1 1/2 loaves French bread
2/3 cup raisins
What you do:
1. Mix all ingredients except bread and raisins in a bowl. Cut bread into roughly 1/2-inch cubes and add to mixture. Cover, and let bread soak for 30 minutes.
2. Preheat the oven to 375 degrees Fahrenheit. Coat an 8-inch square glass baking dish and pour soaked mixture evenly into dish.
3. Bake for 45 minutes, or until set.
4. Serve warm and coat with raisins and extra caramel sauce.
Pro tip: Soak the raisins in a mixture of 1/4 cup whiskey and 3/4 cup apple juice while dish is cooking for a delicious complementary flavor combination. Those who aren't a fan of raisins can opt for chocolate chips, though that's a bit too sweet and decadent for my taste.