Did your mom ever tell you that Mrs. McGraw was positively beyond the pale? Did you imagine a woman keeling over as she went from pale to white? Nothing to worry about there. Mrs. M. was simply acting Irish.
“Beyond the pale,” was an expression used to describe absolutely outrageous behavior. It comes from 14th century Ireland. The Pale was the area of Ireland under heavy, and we do mean heavy, control by the British. The Irish who lived in areas that weren’t under British control were considered wild and outrageous. Thank countless Irish heroes with this recipe using Bushmill’s Whiskey, and then dare to be beyond the pale!
Bread and Butter Pudding Bushmills Whiskey Sauce
•6 tablespoons of golden raisins
•8 tablespoons butter, plus some left over for the pan
•1 pound sliced white bread (Once in a while, indulgence in just fine.)
•1 cup milk
•1 cup cream
•1 vanilla bean
•¾ cup sugar
•3 eggs, beaten
•1 cup cold milk
•3 tbsp. sugar
•2 egg yolks
•¼ cup Bushmills whiskey. (And a shot, or two, on the side for the cook.)
DIRECTIONS: • Preheat oven to 350 degrees •Soak raisins in hot water for 10 minutes. Drain. •Butter the bread. Remove crusts and cut into triangles. Arrange in a buttered, deep dish (6x6x2) •Bring milk, cream, vanilla bean, and sugar to just below a boil in a saucepan. Remove vanilla bean. Add milk mixture to the eggs. •Pour the egg and milk mixture through a strainer onto the bread and leave to soak. •Cover with aluminum foil and cook in a water bath in preheated oven, 55 minutes. Remove foil and bake 5 minute more so top gets nice and crispy.
When the dish is finished we suggest another shot of Bushmills, a comfy chair, and a book for the chef!
Let us know how the recipe worked for you! Authentic Ireland gives it five stars.