Zimmern shared on his website that bread pudding is a great way to use up leftover bread and feeds well into his no-waste philosophy, which he has openly discussed on his Facebook page, saying, “Food waste is a problem at every level, from the farm to the wholesaler to the grocery store to your house. Forty percent of food produced in the US ends up in the landfill! We can all do our part to help.” So, this is a great reason to swipe away the guilt and enjoy this dish. But it’s the Irish whiskey that Zimmern adds to his bread pudding and its sauce that’s the real game changer.
Zimmern soaks the raisins in the Irish whiskey and then drains them, but, again with his “waste less” creed, Zimmern reserves the drained whiskey and adds some of it to the vanilla sauce that is used to drizzle over (or drench) your warm bread pudding. Zimmern calls this whiskey-spiked dessert a “decadent addition to your holiday spread” and while we couldn’t agree more, we also think this is one of those recipes you can pull out for a nice Sunday brunch, too.
