Whiskey Bread Pudding with Caramel +Marmalade

Prep Time: 2 hours
Yield: 12 Individual Servings
Phenomenally Gluten-Free

It’s hard to believe that for the second time, the dessert was the winning dish at our Sound Delish Supper Club! The theme this month was “Luck O’ The Irish” and Augie and I had such fun creating this menu. The dessert was one of the first things we came up with and then I never really gave it a 2nd thought until I was prepping it the day before. We would have two gluten-free guests so I knew I was going to attempt a gluten-free version but I honestly didn’t trust that gluten-free bread pudding would be as good as the real thing and made a gluten-full batch too.

Guess what?!

The gluten-free version was over-the-top delicious so we served only that batch to our guests. How flaweless is that?! I just love when those with allergies get to experience the equivalent safely (especially when your husband is the one of the ones with the allergy!).

In hindsight, I can see that the choice I made in selecting my GF bread was key to the GF version being superior. I’ve learned that whenever I bake something gluten-free, it goes stale pretty quickly so I decided to pick a “par-baked” GF white bread. To all you bakers out there I know this seems counterintuitive because traditionally we make bread pudding with our stale bread. Trust me on this one and buy the “doughy” par-baked loaf.

Also worth mentioning is that we decided to use my CHRISTINEats bourbon caramel recipe for the sauce, taking it to a lower final temperature so it would be saucy instead of the chewy candy I created the original recipe for. This caramel is, hands down. the best thing I have ever invented in my life so I really recommend making it. However, if you’re pinched for time, store bought caramel sauce will do the trick.

Whiskey Bread Pudding with Caramel +Marmalade

INGREDIENTS

Unsalted butter for muffin pan, softened

2 cups whole milk

½ cup (100 grams) sugar

1 Tablespoon grated orange zest

¼ teaspoon salt

1/3 cup Jameson Irish whisky

3 eggs, beaten

5 cups par-baked gluten-free white bread, (thawed if frozen) torn in small pieces

1cup chopped candied orange slices, plus 12 slices for garnish (I buy mine at Trader Joes)

½ cup orange marmalade

2 cups mascarpone

Mint Leaves, for garnish

CHRISTINEats Bourbon Caramel Sauce (recipe below)

METHOD

Preheat oven to 350 degrees.
Using a paper towel, heavily smear butter in all the cavities of a muffin pan.
Place milk and sugar in a saucepan, heat until it is about to simmer and remove from heat.
Add orange zest and salt. Set aside to cool a bit then whisk in the eggs.
Place the bread pieces and chopped candied orange slices in a large bowl and pour milk mixture over it. Allow to soak while you prep the marmalade.
Place marmalade in a small saucepan, add remaining whisky and heat to dissolve.
Spoon half the bread mixture into the muffin cavities filling each just over half way.
Cover with a teaspoon dab mascarpone and then top with the remaining bread mixture.
Bake 15 minutes, remove pan from oven and brush each with the marmalade-whiskey glaze.
Continue baking until top is lightly brown another 30 minutes.
Beat remaining mascarpone with a fork to smooth and loosen it.
To plate: Spoon a generous Tablespoon of mascarpone at “9 o’clock” of a dessert plate. Then, using the back of the spoon create an arched swoosh across the plate. Set a “muffin” of bread pudding on top and drizzle generously with caramel sauce. Garnish with a mint leaf and candied orange slice.

CHRISTINEats Bourbon Caramel Sauce

INGREDIENTS

2 cups heavy cream

1/4 cup Maker’s Mark bourbon

2 teaspoons pure vanilla extract

2 1/2 cups sugar

1 1/4 cups light corn syrup

3 oz butter

1 teaspoon salt

METHOD

In a medium saucepan, scald* the cream, bourbon and vanilla over medium-low heat. *this just means to bring it to a boil until it gets abundantly frothy, then turn off the heat.
In a large, heavy bottomed, stainless steel pot over medium-high heat, gently stir together the sugar and corn syrup. Stir occasionally until the mixture becomes more fluid and comes to a gentle boil for about 10-12 minutes until a candy thermometer registers 305°F (the hard crack stage).
Add the butter and salt to the sugar mixture, stirring constantly. Pour in the warmed cream mixture in a slow but steady stream without letting the boil stop. CAUTION: when you add the cream, the caramel mixture will steam up and bubble. Wear long gloves at all times to avoid getting burned by the steam or any splatters.
Continue to heat over medium-high heat and stir occasionally to prevent scorching on the bottom of the pot. When the thermometer registers 232°F, after about 10+ minutes, remove the caramel from heat.
Pour the caramel into a large heat proof glass measuring cup or bowl to cool. Leave at room temperature until you’re ready to use.
Store leftovers in the refrigerator. Enjoy on ice cream or in coffee!