When Irish Eyes are Smiling…

17 Mar

… it must mean there’s something sweet on the way!

To get into the spirit of St. Patricks Day, and to delight some family members, I whipped up some Drunken Bread Pudding.  And to keep with the no-sugar theme, this bread pudding is completely sweetened with dates… no added sweetener!!  I’m really starting to get used to this date sweetened lifestyle!  Fresh Medjool dates literally taste like caramel!  I’ve been told I need to try figs but I just can’t abandon my dates!

Loosely based on the bread pudding recipe from FatFreeVegan.

Drunken Bread Pudding

Serves 6-8

4 cups chopped whole wheat bread (about half a medium sized loaf)

2 cups chopped Italian bread (about 1/4 a medium loaf)

4 cups unsweetened original almond milk

7 dried dates

3/4 cup canned unsweetened pumpkin puree

1/4 cup bourbon whiskey (thanks Aleksander for helping me pick it out!)

2 tsp. vanilla extract

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. allspice

1/4 tsp. salt

1/3 cup raisins; optional (I used about 1/3 cup plus 1-2 Tbsp.; use as much or as little as you want)

4 tsp. Earth Balance butter

Whiskey cream sauce (recipe follows)

Directions:

Line the bottom of a slow-cooker with the chopped bread, packing tightly, and raisins.

Meanwhile, in a medium sized saucepan, combine the milk and dates; cook, on medium-low, for about 5-7 minutes.

In a small separate mixing bowl, combine the pumpkin puree, whiskey, vanilla extract, spices and salt.  Mix thoroughly until completely combined.  Add, slowly, to the heated milk and cook a bit longer, about 5-7 minutes more, until combined and slightly thickened.  Set aside to cool then puree everything in a Vita-mix or food processor.

Pour the pumpkin-milk sauce over the bread making sure to squish the bread down and not let it float around.  Turn your slow cooker onto low and cook for 3 hours.  Pour on the whiskey cream sauce (I didn’t end up using all the sauce, so use your discretion) and top with Earth Balance butter; let sit about 20-30 minutes before serving to let the bread set.

Whiskey Cream Sauce

Yields about 1-1/4 cup sauce

1 cup unsweetened original almond milk

1/2 cup whiskey

6 dried dates

1 tsp. vanilla

1/2 tsp. cinnamon

Directions:

In a small saucepan, combine all ingredients.  Heat, over medium-low, until fragrant and fully combined, about 5 minutes.  Let sit for at least 30 minutes so the flavors can blend and the sauce can cool slightly.  Puree in a Vita-mix, or food processor, once cool.  Enjoy warm over a serving of Drunken Bread Pudding and with a cup of Irish Coffee. (:

Catch a pattern here?


The bread pudding is very alcoholic (hence the name), if you don’t like that simply use less whiskey or omit the alcohol all together.

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