Introduction
Alright friends, let’s talk comfort food—because this Irish Bread Pudding with Caramel Whiskey Sauce is like wrapping yourself in a cozy blanket on a chilly night. It’s rich, golden, and full of texture, with soft baked bread, plump raisins, and a drizzle (okay, a generous drizzle) of silky whiskey caramel sauce. This is the kind of dessert that steals the show at holidays or dinner parties—and guess what? It’s actually super easy to make. Let’s pour ourselves a little extra whiskey and get started.
Detailed Ingredients 🍞🍶🥄🍯🍀
Let’s gather all the goods for this dreamy Irish-inspired dessert:
- 🧈 ¼ cup (½ stick) salted butter, melted
- 🍞 10 oz French baguette, sliced into 1-inch pieces
- 🍇 ½ cup raisins (golden or brown)
- 🥃 ¼ cup Irish whiskey
- 🥛 1¾ cups whole milk or cream
- 🍬 1 cup granulated sugar
- 🍦 1 tablespoon vanilla extract
- 🥫 1 (12-oz) can evaporated skim milk
- 🥚 2 large eggs, slightly beaten
- 🍬 2 tablespoons granulated sugar
- 🍂 1 teaspoon ground cinnamon
For the caramel whiskey sauce:
- 🍬 1½ cups granulated sugar
- 💧 ⅔ cup water
- 🧈 ¼ cup (½ stick) butter
- 🧀 2 oz cream cheese, cubed
- 🥃 ¼ cup Irish whiskey
- 🥛 ¼ cup whole milk or cream
Direction
- Preheat oven to 350°F and spray a 13×9-inch baking dish.
- Brush melted butter on one side of bread slices and toast in the oven for 10 minutes. Cut into cubes.
- In a bowl, soak raisins in whiskey for 10 minutes. No need to drain—let those soak up the flavor!
- In a large bowl, whisk together milk, sugar, vanilla, evaporated milk, and eggs.
- Add the bread cubes and raisin-whiskey mixture to the custard. Gently press to soak. Let stand 15 minutes.
- Spoon mixture into the prepared baking dish.
- Mix together 2 tbsp sugar and cinnamon, sprinkle over the top.
- Bake for 35 minutes, or until the pudding is golden and set.
For the whiskey caramel sauce:
- In a saucepan, cook sugar and water over medium-high until dissolved. Simmer 15 minutes (don’t stir!).
- Once golden, remove from heat and carefully whisk in butter and cream cheese (it will bubble—be careful!).
- Stir in whiskey and milk. Let cool slightly.
- Serve bread pudding warm, with the sauce drizzled generously over each serving.
My Story
This recipe takes me straight back to a cozy Irish pub my husband and I stumbled into during a rainy trip to Dublin. We ordered dessert “just to try it”—and, wow, we were not ready for how insanely good their bread pudding was. Warm, sweet, a little boozy, and that caramel sauce? Game over. When we got home, I had to recreate it. After some experimenting (and a couple very happy taste testers), this version came to life. It’s one of those desserts that feels special but doesn’t stress you out in the kitchen. Whether it’s St. Patrick’s Day or just a cold Sunday night, it always hits the spot.
FAQ
Can I make this ahead of time?
Absolutely. You can prep the bread pudding the day before and just bake when you’re ready. The sauce can also be made in advance and reheated gently.
Do I have to use whiskey?
Nope! You can sub with apple juice or just skip the soaking step for the raisins and use milk in the sauce.
What kind of bread works best?
French baguette is perfect, but challah or brioche also work great—just use a crusty, slightly stale bread for the best texture.
Is the sauce too strong with whiskey?
Not at all—it’s warm and slightly boozy, but the sugar and cream mellow it out beautifully.
How do I store leftovers?
Refrigerate the bread pudding and sauce separately for up to 3 days. Reheat in the microwave or oven.
Suggestion
Here are 5 tasty ways to switch it up or serve your Irish Bread Pudding:
- Add chopped pecans or walnuts for a nutty crunch.
- Use dried cranberries or cherries instead of raisins for a tart twist.
- Serve with vanilla ice cream for an extra decadent touch.
- Sprinkle with sea salt before serving to balance the sweetness.
- Make mini versions in ramekins for a dinner party-ready dessert.
Conclusion
This Irish Bread Pudding with Whiskey Caramel Sauce is everything a comfort dessert should be—warm, gooey, rich with flavor, and just a little indulgent. The bread soaks up all that creamy custard, and the raisins add a touch of chewy sweetness. But let’s be honest… the real star is that glossy, boozy caramel sauce. It’s got just enough Irish whiskey to make it feel festive, but not so much that you can’t sneak a second helping (or third, no judgment). Whether you’re celebrating something special or just need a sweet escape from the week, this recipe is pure gold.
— Sarah Cooper, Gotubbe.com
