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Decadent Irish Whiskey Bread Pudding Recipe with Easy Caramel Sauce

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A moist and rich bread pudding infused with Irish whiskey and topped with a luscious caramel sauce, perfect for special occasions or cozy evenings.

Ingredients

Scale
  • 6 cups day-old brioche or challah bread, cubed (about 300g / 10.5 oz)
  • 2 1/2 cups whole milk (600 ml / 20 fl oz)
  • 1 cup heavy cream (240 ml / 8 fl oz)
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar (150g / 5.3 oz)
  • 1/3 cup Irish whiskey (80 ml / 2.7 fl oz)
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup raisins or currants (optional), soaked in whiskey
  • For the Caramel Sauce:
  • 1 cup granulated sugar (200g / 7 oz)
  • 6 tablespoons unsalted butter (85g / 3 oz), cut into pieces
  • 1/2 cup heavy cream (120 ml / 4 fl oz), warmed
  • Pinch of salt
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Cube day-old brioche or challah into roughly 1-inch pieces and place in a large mixing bowl. If using raisins or currants, soak them in a splash of Irish whiskey for 10 minutes.
  2. In another bowl, whisk together eggs, granulated sugar, cinnamon, and salt until smooth. Gradually add milk, cream, whiskey, and vanilla extract, whisking continuously to combine (about 5 minutes).
  3. Pour custard mixture over bread cubes. Gently fold to coat all bread evenly. Add soaked raisins or currants with any remaining liquid and mix lightly. Let sit for 20–30 minutes at room temperature to soak.
  4. Preheat oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish.
  5. Spoon soaked bread mixture into prepared baking dish, spreading evenly. Press down lightly with the back of a spoon to compact slightly without mashing.
  6. Bake for 45–50 minutes until top is golden brown and custard is set but slightly wobbly in the center. Tent with foil if top browns too quickly.
  7. While pudding bakes, make caramel sauce: In a medium saucepan over medium heat, melt sugar gently, stirring continuously until smooth amber liquid forms.
  8. Whisk in butter pieces until melted and combined. Slowly add warmed heavy cream while whisking vigorously. Sauce will bubble up. Remove from heat, add pinch of salt and vanilla extract if using. Let cool slightly to thicken.
  9. Let bread pudding cool about 10 minutes before serving. Spoon warm caramel sauce generously over each portion.

Notes

Use day-old bread for best texture; fresh bread may become mushy. Soaking time is crucial for custardy texture. Brush extra whiskey on top before baking for more flavor but avoid sogginess. Prepare caramel sauce while pudding bakes to save time. Lining baking dish with parchment paper can ease serving and cleanup.

Nutrition

Keywords: Irish whiskey bread pudding, bread pudding recipe, caramel sauce, dessert, easy bread pudding, whiskey dessert

Find it online: https://jodierecipes.com/decadent-irish-whiskey-bread-pudding-recipe-with-easy-caramel-sauce/