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4 tablespoons butter (preferably Kerrygold), softened, plus extra for greasing
10 slices good-quality white bread, crusts removed
7 ounces (about 1 cup) pitted dates, chopped
1 1/2 cups cream
2/3 cup milk
3 ounces (about 1/3 cup plus 2 tablespoons) superfine sugar
1/2 teaspoon vanilla extract
1 tablespoon light brown sugar for sprinkling
Easy Boozy Toffee Sauce (recipe at bottom)
Softly whipped cream
NOTE: Bread pudding can be made a day ahead, then reheated for about 10 minutes in a 350-degree oven until hot in center.
8 tablespoons butter (preferably Kerrygold)
8 ounces (about 1 1/4 cups) light brown sugar
1 cup cream
1/4 cup brandy
1/4 cup sweet sherry
Place butter, sugar and cream in a saucepan and bring to a boil, stirring throughout. Boil 4 minutes or until sauce has thickened. Remove pan from heat, let cool 1 minute, then add brandy and sherry. Makes 1 3/4 cups.
Originally published in the March 2012 issue of Family Circle magazine.