IRISH BREAD PUDDING
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I first made this Irish bread pudding one chilly March afternoon when I wanted something comforting with a wink of celebration — rich custard-soaked bread studded with raisins and bathed in a warm caramel-whiskey sauce. It’s the kind of dessert that works as a cozy family finish after a Sunday roast, a festive St. Patrick’s Day centerpiece, or a make-ahead highlight for holiday brunch. If you love desserts that live somewhere between bread-and-butter pudding and a sticky toffee, this version delivers every time — and if you’re in a baking mood beforehand, try this deliciously moist banana bread recipe as an alternate sweet base.
Why you’ll love this dish
Bread pudding is the ultimate thrifty, soulful dessert: it turns leftover or day-old bread into something luxurious. This Irish riff adds toasted raisins, a hint of cinnamon, and a boozy caramel sauce made with Irish whiskey. It’s forgiving, scales easily, and appeals to kids and adults alike (omit the whiskey from kids’ portions or drizzle without alcohol if desired).
“Buttery custard, golden edges, and that whiskey-tinted caramel — every spoonful tastes like home.” — a longtime family favorite
Reasons to reach for this recipe:
- Uses stale bread — saves food and money.
- Make-ahead friendly — assemble the night before for easy entertaining.
- Crowd-pleaser — familiar textures with an indulgent sauce.
- Flexible — swap breads, boozy sauces, or add apples/ nuts for variation.
I also lean on technique here: using a mix of whole milk and cream yields a custard that’s rich but not cloying, and toasting the bread first prevents a gummy center. For a savory follow-up to this dessert at a dinner party, consider pairing with a flavorful main like the runza recipe if you want a hearty contrast.
How this recipe comes together
Overview of the process so you know what to expect before you begin:
- Cube and optionally toast day-old bread to improve texture.
- Make a rich custard of eggs, milk, cream, sugar, vanilla, and spices.
- Combine bread and custard; allow the bread to soak so it absorbs flavor.
- Bake until the center is set and the top is golden.
- Make the caramel whiskey sauce on the stovetop (keep it off direct flame when adding whiskey).
- Serve warm with sauce, cream, or ice cream.
This roughly takes 15–20 minutes hands-on, 40–50 minutes baking, plus soak time (15–30 minutes if you like a more uniform texture).
Gather these items
What you’ll need (serves 6–8)
- 8–10 cups cubed day-old bread (brioche, challah, or thick crusty white). Sub: sandwich bread in a pinch.
- 4 large eggs
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/2 cup raisins or currants (soak in warm water or whiskey 10–15 minutes if you want plumper fruit)
- 2 tbsp unsalted butter, diced (for dotting)
- Optional: zest of 1 orange for brightness
For the caramel whiskey sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 6 tbsp unsalted butter, room temperature
- 1/2 cup heavy cream, warmed slightly
- 2–3 tbsp Irish whiskey (adjust to taste; optional for kids)
- Pinch of salt
Notes/substitutions:
- Use equal parts milk and half-and-half if you don’t have cream; texture will be slightly lighter.
- For a less-sweet pudding, reduce sugar to 1/2 cup in the custard.
- For a dairy-free version, use full-fat coconut milk and coconut cream; see variations below for vegan swaps. If you’d like a sweeter bread base, consider baking this after making a loaf such as the perfect banana nut bread recipe described elsewhere.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish or similar casserole.
- If bread is very fresh, spread cubes on a baking sheet and toast at 300°F for 8–10 minutes until slightly dried and golden; let cool.
- In a large bowl, whisk eggs with sugar until pale. Whisk in milk, cream, vanilla, cinnamon, and salt.
- Add bread cubes and raisins to the custard. Toss gently, pressing a few cubes to help soak. Let rest 15–30 minutes for maximum absorption.
- Transfer the soaked bread to the prepared dish, pressing down to compact. Dot the top with butter pieces.
- Bake 40–50 minutes, uncovered, until the pudding is puffed, set in the center (a gentle jiggle is okay) and the top is golden. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- While pudding bakes, make the caramel whiskey sauce: in a heavy-bottomed saucepan, combine sugar and water over medium heat. Swirl pan occasionally (don’t stir) until the syrup turns a deep amber.
- Remove from heat, add butter in pieces and whisk until smooth. Slowly pour in warmed cream while whisking (mixture will bubble vigorously). Stir in salt. Once slightly cooled, stir in whiskey off the heat.
- Let pudding rest 10 minutes after baking. Serve warm with generous spoonfuls of caramel whiskey sauce. Leftover sauce can be served chilled or reheated.
Safety note: When adding alcohol to hot caramel, remove the pan from direct flame and stir carefully — do not flambé unless experienced and using correct safety measures.
How to plate and pair
Best ways to enjoy it
- Spoon a warm wedge onto a shallow dessert plate. Drizzle with warm caramel whiskey sauce and add a scoop of vanilla ice cream or a dollop of softly whipped cream.
- Garnish with orange zest or toasted chopped pecans for crunch.
- For a brunch spread, serve alongside light fruit salads, or finish a savory Irish-style meal with a comforting dessert. If you’re pairing this for a dinner menu, the sweet, caramel finish contrasts nicely with richer mains — try following it with a lighter savory option or serve it after something like the caramelised soy chicken in garlic-ginger broth when you want a memorable sweet finish.
Plating tips:
- Warm the plate slightly to keep pudding warm longer.
- Add sauce tableside for drama and to keep portions tidy.
How to store & freeze
Keeping leftovers fresh
- Refrigerator: Cool to room temperature, cover tightly with plastic wrap or store in an airtight container. Keeps 3–4 days.
- Reheating: Oven is best — reheat covered at 325°F (160°C) for 10–15 minutes until warmed through. Microwave individual portions for 45–75 seconds (watch for uneven heating).
- Freezing: You can freeze the baked pudding (wrap tightly) for up to 2 months. Thaw overnight in the fridge and reheat in the oven. Alternatively, assemble unbaked in a freezer-safe dish, wrap well, and freeze for up to 1 month; bake from thawed (or add 10–15 minutes to baking time if still slightly frozen).
- Sauce: Store sauce in a jar in the fridge for up to 2 weeks. Reheat gently in a saucepan; if too thick, add a splash of cream or milk.
Food safety: Refrigerate assembled pudding (custard/bread) within 2 hours of baking or assembly to prevent bacterial growth. Consume refrigerated leftovers within 4 days.
Pro chef tips
Helpful cooking tips
- Use slightly stale bread: it soaks up custard without collapsing. Toasting speeds this up and adds texture.
- Aim for a set center: the pudding should have a slight jiggle in the middle when done; it will firm up as it cools.
- Strain your custard if you want an ultra-silky texture — after whisking, pour through a fine sieve over the bread for an even distribution.
- Control sweetness: remember the sauce is sweet — start with 2 tbsp whiskey and taste before adding more.
- Sauce consistency: if sauce gets too thick after chilling, warm gently and whisk in a little cream to loosen it.
- Alcohol handling: add whiskey off heat to avoid flare-ups. If serving to children or avoiding alcohol, omit whiskey and stir in a teaspoon of vanilla and a splash of Irish cream extract for flavor.
Flavor swaps
Creative twists
- Fruit-forward: swap raisins for chopped tart apples or pears; fold in 1 cup of diced, lightly sauteed apples for an apple bread pudding.
- Booze options: use bourbon or aged rum instead of Irish whiskey for a different warmth; or switch to Baileys Irish Cream (reduce cream in the sauce) for an extra creamy, boozy note.
- Chocolate twist: fold in 1/2 cup dark chocolate chips into the soaked bread before baking.
- Gluten-free / vegan: use gluten-free bread. For vegan, replace eggs with a chickpea-flour custard or commercial egg replacer, and use full-fat coconut milk + coconut cream for richness.
- Nutty crunch: sprinkle toasted walnuts or almonds on top before baking or as a finishing garnish for texture.
Your questions answered
Q: Can I assemble this the night before? A: Yes — assemble and refrigerate covered overnight; bake the next day. This deepens flavor and makes hosting easier.
Q: Will the whiskey burn off in the sauce? A: Some alcohol will evaporate during cooking, but not all. If you need a non-alcohol version, omit the whiskey and add a teaspoon of vanilla plus a splash of orange juice or brewed strong tea for complexity.
Q: Can I make the sauce ahead? A: Absolutely. Make the caramel whiskey sauce up to 2 weeks ahead and refrigerate in a sealed jar. Warm gently before serving.
Q: My pudding looks a bit soggy — what went wrong? A: Common causes are too-fresh bread (didn’t toast/dry enough), too much custard relative to bread, or underbaking. Next time dry the bread longer or reduce custard slightly. Tent foil during baking if the top browns too fast but the center is still unset.
Q: Is this safe for kids? A: The pudding itself is fine for kids. For the sauce, either omit the whiskey or reserve sauce without whiskey for children. If adding whiskey to the hot sauce for adults, stir it in off the heat.
Enjoy making this Irish bread pudding — it’s rustic, comforting, and flexible. Serve it warm, spoon on plenty of caramel whiskey sauce, and watch it disappear.
Irish Bread Pudding
Ingredients
Method
- Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish.
- If bread is very fresh, spread cubes on a baking sheet and toast at 300°F for 8–10 minutes until slightly dried and golden; let cool.
- In a large bowl, whisk eggs with sugar until pale. Whisk in milk, cream, vanilla, cinnamon, and salt.
- Add bread cubes and raisins to the custard. Toss gently, pressing a few cubes to help soak. Let rest 15–30 minutes for maximum absorption.
- Transfer the soaked bread to the prepared dish, pressing down to compact. Dot the top with butter pieces.
- Bake for 40–50 minutes, uncovered, until the pudding is puffed, set in the center, and the top is golden. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- While pudding bakes, make the caramel whiskey sauce: in a heavy-bottomed saucepan, combine sugar and water over medium heat. Swirl pan occasionally (don’t stir) until syrup turns deep amber.
- Remove from heat, add butter in pieces and whisk until smooth. Slowly pour in warmed cream while whisking. Stir in salt and whiskey off the heat.
- Let pudding rest for 10 minutes after baking. Serve warm with generous spoonfuls of caramel whiskey sauce.
