Welcome back to our occasional series, “How They Made It,” where we explore the food and drink of Outlander. It’s time for family dinner at Fraser’s Ridge, featuring chocolate chip bread pudding. Slainté!
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I want another family dinner (and dessert) at Fraser’s Ridge
Well, Outlander Season 4 is coming to a close, and our heroes are scattered all about the colonies. As I write this, Jamie, Claire and Young Ian (wee Ian?) are hot on the trail to retrieve Roger somewhere in New York, Brianna and Lord John are at River Run after visiting Stephen Bonnet, and Fergus and Marsali are heading to Fraser’s Ridge with Murtagh.
Ahh…I long for those early days at Fraser’s Ridge when the Frasers gathered around the table for those wonderful family dinners. Doesn’t it seem just yesterday that we were baking Sourdough Spice Cake along with Claire? My how the season has flown by. So in one last attempt to delay the dreaded Droughtlander, let’s look at another dish Claire might have served at those family gatherings…bread pudding. But not just any bread pudding (after all, Jamie’s still is up and running, and maybe some of that spirit has been aged just a bit) – let’s make Chocolate Chip Bread Pudding with Maple Butterscotch Whisky Sauce.
Doesn’t this look cozy? Don’t mind me…I’ll just pull up a chair… (photo credit: Outlander STARZ)
Recipes abound for bread pudding
There are any number of recipes for bread pudding available online, but the concept is simple; basically, it is stale bread soaked in an egg and cream custard, then baked until the custard sets. I adapted my recipe below from the one found in the Outlander Kitchen Cookbook by Theresa Carle-Sanders, but I also looked at many other sources as well.
Using good bread, good maple syrup, and definitely good scotch in this bread pudding
Maple Butterscotch Whisky Sauce…just saying that makes me say, “yummmmm”
The technique isn’t difficult…cube up some bread, add in the mix-ins, and make a custard with milk, eggs, and sugar. Speaking of the custard, it’s is in the same family as the pastry cream from Boston Cream Pie, Egg Custard, or even Egg Nog (I like the spectrum concept…don’t you?). As for the choice of mix-ins, maybe the Frasers would have used different ingredients (and probably not chocolate), but they’d have used some aspects of dried fruits, nuts and flavorings such as molasses and maple. After all, bread pudding is so easily customizable, so I took a little liberty with the mix-ins I used. Creativity in the kitchen is a plus, people!
Mixing up the bread pudding
Before and after baking…everything is nice and toasty brown
The Maple Butterscotch Whisky Sauce comes together very quickly…it only takes about 15 minutes to get dessert sauce nirvana
Just one more glimpse of a peaceful Fraser family at dinner (photo credit: Outlander STARZ)
I’m not ready for Droughtlander!
As I go live with this post, I’m planning on serving this bread pudding to the Outlander Cast staff at a get-together before the finale party on Sunday. However, I did sample the whiskey sauce…rich, creamy with flavors of good Highland scotch (in this case, The Balvenie DoubleWood 12yr, something I served with Southern Brown Sugar Pie at the Season 4 premiere party I attended…good times). I poured the sauce on coffee ice cream…divine! So even though Droughtlander is almost here (waaaaa!!!), we can commiserate together with a big helping of bread pudding (and perhaps a wee dram of scotch). Droughtlander won’t last forever, and Season 5 is coming…J’est Sui Prest and Tulard Ard!
Are you planning an Outlander finale watching party? What are you planning to serve?
Chocolate Chip Bread Pudding with Maple Butterscotch Whisky Sauce
This Chocolate Chip Bread Pudding is so homey, filled with flavor from maple syrup, whisky, and warm baking spices. Top it with a silky Maple Butterscotch Whisky Sauce, and you have an elegant, yet comforting, dessert to serve your guests!
Adapted from Outlander Kitchen Cookbook Jem’s Bread Pudding with Maple Butterscotch Sauce, p286 (but lots of other sources as well)
Bread Pudding
- 1 loaf french bread (16 oz, 450g) (cubed (about 8-10 cups))
- 1 cup dried cherries (5-1/2 oz, 160g) (coarsely chopped)
- 1 cup pecans (4 oz, 113g) (coarsely chopped)
- 1 package chocolate chips (12 oz, 340g)
- 1/2 cup butter (4 oz, 113g) (melted)
- 1 cup dark brown sugar (6-1/2 oz, 185g) (lightly packed)
- 1/2 cup maple syrup (5-1/2 oz, 156g)
- 4 large eggs
- 1/4 cup whisky (2 oz, 56g) (optional (See Recipe Notes))
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg (see Recipe Notes)
- 1/8 tsp ground cloves (see Recipe Notes)
- 2 cups milk (16 oz, 454g) (see Recipe Notes)
- 1 cup heavy cream (8 oz, 227g)
Butterscotch Sauce
- 1/2 cup butter (4 oz, 113g)
- 1/2 cup dark brown sugar (3-1/2 oz, 100g) (packed)
- 1/2 cup maple syrup (5-1/2 oz, 156g)
- 1/4 cup whisky (2 oz, 56g) (optional, see Recipe Notes)
- 1 cup heavy cream (8 oz, 227g) (warmed)
- 1/2 tsp kosher salt
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Move rack to middle of oven. Preheat oven to 350°F. Butter a Pyrex 3-qt glass oblong baking dish (2-inch deep 9-inch x 13-inch).
Make the Bread Pudding
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In a large bowl, combine the bread cubes, dried cherries, chocolate chips, and 1/2 cup of the pecans. Add the melted butter and toss to coat evenly.
- In another large bowl, whisk the eggs, then add brown sugar, maple syrup, whisky, vanilla, cinnamon, nutmeg, and cloves and whisk until combined. Whisk in milk and cream. Pour into bread mixture and mix well. Let sit at least 30 minutes for custard to soak into the bread cubes.
- Pour bread mixture into the buttered baking dish and top with remaining pecans. Bake 40-60 minutes, or until golden brown and custard is almost set (it will finish setting as it cools). Remove from oven and let cool at least 30 minutes.
Make the Whisky Sauce
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While the bread pudding is baking, in a medium saucepan melt butter over medium-high heat. Add the brown sugar and maple syrup and stir until smooth.
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Bring to boil and cook 5 minutes. Stir in whisky (mixture will sizzle) and cook about 30 seconds, then stir in warmed cream and salt. Bring back to boil and cook and stir 1 minute, then remove from heat and let cool.
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To serve, reheat bread pudding at 325°F until warm (if needed). Drizzle the sauce on, then plate and serve with additional sauce on the side. Enjoy!
I liked the addition of nutmeg and cloves, but you can leave it out if you want. Also, I used 1% milk, but any type will do.
The whisky may be optional in the custard and sauce, but I used it (do you really think I wouldn’t?). If you do choose to follow my lead, make sure whatever whisky you use in the sauce is good quality and something you’d like to drink.
You can alter the mix-ins – I used dried cherries and chocolate chips, but you can use raisins, fresh or dried apples, apricots or any other fruit you’d like. Vary the nuts (how about almonds or walnuts?) or leave them out, use toffee or butterscotch chips for the chocolate or leave that out, too. It’s totally customizable and up to you!
The Whisky Sauce will separate upon standing…just reheat it gently, either in a water bath (place the jar in a pot of simmering water) or in short bursts in the microwave on a low power setting, then stir.
Bread Pudding can be frozen after baking (make sure the baking dish is freezer safe). Cool completely, then wrap well with a double layer of plastic wrap, then a double layer of foil, and freeze. Defrost in refrigerator overnight, then warm in oven before serving. Frozen bread pudding will keep 2-3 months.
Did you make this recipe? Please share your pictures with the world on your social media…tag @outlandercast (on Instagram and Twitter) and use the hashtag #howtheymadeitoutlander. I can’t wait to see your creations!
Discovering Outlander after Season 1 first aired, Tammy quickly went down the rabbit-hole on social media and podcasts and found a world of like-minded fans who not only tolerated her obsession, but encouraged the madness! She combined her Outlander-inspired interest for scotch whisky with her continuing passion for baking and storytelling in her blog, Scotch & Scones…Explorations in a glass and in the oven. Joining the staff of Outlander Cast as the resident baker has brought Tammy full circle, from a podcast fan to a contributing writer. You can follow her on Twitter, Instagram, and Pinterest at @scotch_scones, and find her on Facebook at @scotchandsconesblog.
My mom made great bread pudding, but the addition of butterscotch sauce makes me want to try this! Wish i knew some other obsessed fans to share this with on Sunday night! Thanks for the delicious sounding recipe,
You’re welcome!
First of all I love that you are using Pampered Chef items in your kitchen- Second I love bread pudding and in a previous life made it often in our Cafe. Bread pudding with Raisin whisky sauce- A big hit everytime. Thanks for the recipe and I think Bread pudding might be on the menu Sunday
As a former Pampered Chef associate, a lot of the tools and cookware in my kitchen is from them…I love their products. Your bread pudding sounds wonderful…I hope you’ll enjoy making (and eating) it again.
My husband prefer eating beef so much.This dish looks very delicious, I will make them as your recipe for him, I hope he will happy when eating them.