Mystery
Lovers' Kitchen is delighted to welcome Marian Stanley as our guest today (failte romhat!). I may be a little
biased--Marian is a friend from the Boston area, and in Buried Troubles, her
second book, she's writing about both Boston and Ireland (although not the
County Cork area I know). It's a delightful read--but then, we know that the
Irish are good story-tellers, right? And these days they're good cooks as well.
I don’t
think of the story in Buried Troubles, based in
Boston and Ireland, as being alcohol-drenched. However, I do mention Irish
whiskey a few times (Jameson’s or “Jay”) – usually lacing a cup of tea or maybe
a strong cup of coffee after dinner. (I also mention Ipswich Ale in the book,
but I don’t have a recipe for that yet!)
So, the
combination of a rich bread pudding with a touch of the “Jay” sounds
intriguing. To date, my favorite bread pudding has been an orange-chocolate
version with a Grand Marnier whipped cream that we’ve had for Christmas
sometimes. Now, I think that wonderful dessert has been replaced on my
favorites list with this excellent Caramel-Whiskey bread pudding.
I will
confess that, after making this dessert, my daughter and I had two helpings each
for dinner. (That would not be with dinner, but for dinner.)
So, be forewarned. A little dangerous.
I owe
full credit for this recipe to Charlotte Song of Mount Lebanon, PA., who served
the pudding to the Woodridge Book Club in her home earlier this year.
CARAMEL-WHISKY
BREAD PUDDING
INGREDIENTS
FOR PUDDING
1/4 cup
melted butter
1
(10-ounce) French bread baguette cut into 1-inch slices
1/2 cup
raisins
1-3/4
cups milk
1 cup
sugar
1
tablespoon vanilla extract
2 large
eggs, lightly beaten
cooking
spray
1
tablespoon sugar
1
teaspoon ground cinnamon
Caramel-Whiskey
Sauce
Preheat
oven to 350 degrees.
Brush
melted butter on one side of French bread slices, and place bread, buttered
sides up, on a baking sheet.
Bake
bread for 10 minutes or until lightly toasted.
Combine
raisins and whiskey in a small bowl; cover and let stand 10 minutes or until
soft (do not drain). You could substitute apple juice (??!!) for whiskey.
Combine
milk and next 4 ingredients (through eggs) in a large bowl; stir well with a
whisk. Add bread cubes and raisin mixture, pressing gently to moisten; let
stand 15 minutes. Spoon bread mixture into a 13 x 9-inch baking dish coated
with cooking spray.
Combine 1
tablespoon sugar and cinnamon; sprinkle over pudding. Bake at 350 for 35
minutes or until set. Serve warm with Caramel-Whiskey Sauce.
INGREDIENTS
FOR CARAMEL-WHISKY SAUCE
1-1/2
cups sugar
2/3 cup
water
1/4 cup
butter
2 ounces
cream cheese
1/4 cup
Irish whiskey (again, substitute 1 tablespoon imitation rum extract and 3
tablespoons water for whiskey, if desired)
1/4 cup
milk
Combine
sugar and water in a small heavy saucepan over medium-high heat; cook until
sugar dissolves, stirring constantly.
Cook an
additional 15 minutes or until golden (do not stir)
After the
sugar mixture is done, carefully add butter and cream cheese, stirring
constantly with a whisk (mixture will be hot and bubble vigorously).
Cool
slightly and stir in whiskey and milk.
GIVEAWAY ALERT!
A COPY OF MY NEW ROSARIA O’REILLY MYSTERY BURIED TROUBLES TO ONE COMMENTATOR TODAY!
BURIED
TROUBLES
Still
recovering from injuries sustained during her last effort in solving a murder,
Rosaria O’Reilly is dragged into a new case with ties with ties to the Irish
community on both sides of the Atlantic. Set in Boston and Western
Ireland, BURIED TROUBLES tells a story about the murder of an
aspiring young Irish journalist on the Boston waterfront and the long memories
of a small island with a complicated history. Against the wishes of her partner
BPD Detective Solly Belkin, who is handling the case in Boston, Rosaria travels
to Western Ireland for answers. There, she is caught up in a dark web of
ancient grievances, crimes and secrets that powerful people are determined to
keep hidden forever. She soon finds herself in grave danger from those who
won’t let go of the past.
ABOUT THE
AUTHOR: Marian McMahon Stanley is the author of two Rosaria O’Reilly mysteries
from Barking Rain Press - The Immaculate (May 2016) and Buried
Troubles (June 2018) as well as a recent short story “Career
Transitions” in the Sherlock Holmes Mystery Magazine. Marian enjoyed
a long international corporate career and, most recently, a senior position at
an urban university. A dual citizen of the United States and Ireland, she writes
in a small town outside Boston, where she lives with her husband Bill and a
Westie named Archie. She is now working on the next in the Rosaria series The
Mariposa Circle.
I can't wait to read the book; nor can I wait to make the pudding! Making my shopping list now. Thank you.
ReplyDeleteI think you'll like it, Judi!
DeleteI tend to buy day-old croissants and let them get truly stale - then make bread pudding with them. I see no reason this wouldn't work for your recipe. Does that mean I'm "lace curtain" Irish??
ReplyDeletepjcoldren[at]tm.net
That's really the way bread pudding was always made - using up day old bread. Croissants are PERFECT! And "lace curtain Irish" is a fine and honorable thing to be!
DeleteThe pudding looks delectable and the mystery captivating. elliotbencan(at)hotmail(dot)com
ReplyDeleteThanks - hope you enjoy both!
DeleteHaven't had bread pudding in ages! Thank you for the recipe!
ReplyDeleteI would love to win this book. Thank you for the chance!
debprice60@gmail.com
Bread pudding is my favorite dessert, Deb! That and a good Indian pudding.
DeleteWelcome to MLK Marian! Love the little Westie in your author photo. We have a Westie--Reg--and he's the love of our lives! This recipe sounds fantastic. Maybe I'll make it before hubby finishes reading The Blood Sugar Cure! LOL.
ReplyDeleteOh, Westies are very special, Peg. I shared your compliment with Archie - he sends greeting to Reg. Hope you enjoy the bread pudding!
DeleteI love bread pudding, your recipe sounds great, and the book sounds awesome! Combine these together and it would be close to a perfect day!!
ReplyDeleteMusic to my ears, Louetta! Hope you enjoy both. M.
DeleteI'm intrigued by ancient grievances and secrets. The setting in Boston and Western Ireland is an added bonus.
ReplyDeletebluedawn95864 at gmail dot com
yes, it's a fascinating subject - old grievances and secrets. Endless story opportunities!
DeleteOooooooh, a boozey bread pudding is just what I need right now. Thanks for sharing the recipe and the book sounds like an exciting read.
ReplyDeletelittle lamb lst at yahoo dot com
I love this pudding after dinner. Just right. Hope you enjoy both the recipe and the read!
DeleteMy husband is a big fan of Jameson's and bread pudding, so I know he will love this recipe. Thanks for visiting Mystery Lovers' Kitchen and sharing it with us and for introducing us to your new book! bobandcelia@sbcglobal.net
ReplyDeleteI hope this will be a big hit for your husband, Celia!
DeleteOh, be still my heart! A wicked, wicked recipe!
ReplyDeleteThanks!
The book sounds good, too. ;o)
libbydodd at comcast dot net
Oh - it is wicked, but very wonderful, Libby!
DeleteWelcome to the Kitchen, Marian! Both book and pudding sound delightful.
ReplyDeleteThank you, Leslie. It's a great after-dinner pudding and I would like to think the book is a good evening's read!
DeleteOkay, I'm drooling...I have to try this! Hello!! Thank you for the recipe and the great intro to your book. I'd love to take a trip to Ireland, we had planned to, but had to come back to the states early. I might have to live vicariously through your book until I can get back. Lol. Archie looks like a sweetie! konecny7(at)gmail(dot)com
ReplyDeleteThe recipe and the book will make you feel as if you are "on the hallowed ground once more", Marci!
DeleteThe pudding looks and sounds delicious - thanks for the recipe!
ReplyDeletejtcgc at yahoo dot com
I think you'll like it!
DeleteNew author and series to me. Enjoyed the description of the book, would love to read. Awesome looking recipe.
ReplyDeletediannekc8(at)gmail(dot)com
Thanks, Diann. I think the book is a good read and I know this pudding is a good dessert!
DeleteInteresting that you can maybe use apple juice to make a non-alcoholic version. I think I'll stick with the whiskey version.
ReplyDeleteturtle6422(at)gmail(dot)com
That would be my preference as well, Jana!
ReplyDeleteI've never tried a recipe like that. It looks like it would be a great comfort food. Also I like finding news Authors I haven't seen their books before. Thank you for the opportunity.
ReplyDelete