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Bread Pudding With Caramel-Whiskey Sauce

Two recipes to keep warm in the cold Michigan weather! Treat your special someone to a romantic dessert using these recipes, recommended and created by Michigan Food Stylist Birdie Sheridan:

Bread Pudding (with caramel-whiskey sauce):

7 day old croissants, cut into ½ inch cubes

1 qt. heavy cream

2 quarts Milk

3 vanilla beans, split

12 oz. brown sugar

12 oz. granulated sugar

24 whole eggs

Zest of 3 oranges, grated

Arrange ramekins on a sheet pan, divide croissants among them. Scald milk and cream with vanilla. Cover, steep 5 minutes, remove vanilla beans.  Whisk sugar, eggs and zest together, stir in cream-milk, avoiding bubbles. Ladle mixture into ramekins, filling 2/3  full. Place in 350 degree oven, adding a little water to sheet pan. Bake until custard begins to rise and is almost set, but not rubbery. Serve warm with caramel sauce. Serves 24.

 

Caramel Sauce:

2 cups granulated sugar

1 cup water

1 cup heavy cream, room temperature

3 oz. whiskey

1 Tablespoon sea salt

In a clean, heavy saucepan, bring sugar and water to a boil. With a clean brush dipped in water, wash sides of pan to prevent crystallizing. Cook sugar until a deep brown color develops. Remove from heat, stir in cream, a little at a time, to a smooth consistency. Add whiskey and salt.

 

Have questions? Email Birdie!

Information

  • Thursday, March 5, 2015
  • Posted By: Birdie Sheridan
  • Recipes
  • Comments Closed