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–+ servings

Irish Bread Pudding

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A comforting dessert featuring rich custard-soaked bread studded with raisins and bathed in a warm caramel-whiskey sauce. Perfect for family gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Irish
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the bread pudding
  • 8-10 cups cubed day-old bread (brioche, challah, or thick crusty white) Substitute sandwich bread if needed.
  • 4 large eggs
  • 1.5 cups whole milk
  • 1 cup heavy cream
  • 0.75 cups granulated sugar For less sweetness, reduce to 1/2 cup.
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp fine sea salt
  • 0.5 cups raisins or currants Soaked in warm water or whiskey to plump.
  • 2 tbsp unsalted butter, diced For dotting on top.
  • 1 zest orange (optional) For added brightness.
For the caramel whiskey sauce
  • 1 cup granulated sugar
  • 0.25 cup water
  • 6 tbsp unsalted butter, room temperature
  • 0.5 cups heavy cream, warmed slightly
  • 2-3 tbsp Irish whiskey (optional) Adjust to taste; omit for kids.
  • 1 pinch salt

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish.
  2. 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.
  3. In a large bowl, whisk eggs with sugar until pale. Whisk in milk, cream, vanilla, cinnamon, and salt.
  4. 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.
Baking
  1. Transfer the soaked bread to the prepared dish, pressing down to compact. Dot the top with butter pieces.
  2. 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.
Making the Sauce
  1. 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.
  2. 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.
Serving
  1. Let pudding rest for 10 minutes after baking. Serve warm with generous spoonfuls of caramel whiskey sauce.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 10gSodium: 250mgFiber: 1gSugar: 25g

Notes

This dish can be assembled the night before for easy entertaining. Store leftovers tightly covered in the refrigerator for 3–4 days. The caramel sauce can be made up to 2 weeks ahead.
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