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Bread Pudding with Jameson Irish Whiskey Sauce 

Frankie's Bar & Grill/ Frankie's Too

945 N. Powers Blvd., 574-4881, frankiesbargrill.com

7376 McLaughlin Road, Falcon, 495-8707, frankiestoo.com

For bread pudding:

6 eggs, slightly beaten

1½ c. sugar

4 c. whole milk

1 c. heavy cream

1 tbsp. vanilla extract

½ tsp. ground cinnamon

1 lb. loaf bread, cut into 1-inch cubes

¾ c. golden raisins

For whiskey sauce:

1½ c. sugar

¾ c. butter

¾ c. light corn syrup

½ c. Jameson Irish Whiskey

For bread pudding:

Preheat oven to 350 degrees. In medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla and cinnamon. Whip until smooth. Arrange bread cubes in 13-x-9 pan, top with raisins. Cover with the whipped milk mixture. Allow the bread to become saturated by pressing down a few times. Bake 45 minutes or until lightly browned.

For whiskey sauce:

Mix sugar, butter and corn syrup in medium sauce pan over low heat. Remove from heat when thoroughly blended and sugar has broken down. Whisk in Jameson Irish Whiskey. Serve the sauce warm over warm bread pudding. Makes 12 servings, or 4 if you're Irish!

Aftertaste

This delicious and easy dessert is a tradition every St. Patrick's Day at both Frankie's locations. We bring in the Pikes Peak Highlanders, serve our in-house corned beef and cabbage and lots of green beer, and finish the meal with more booze. It's a great winter comfort food any day you want to get in touch with your inner leprechaun.

— Submitted by owners Frankie and Kathy Patton

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