Irish Bread Pudding with Whiskey Sauce
This comforting Irish Bread Pudding combines soft brioche, warm spices, and a silky whiskey sauce for the ultimate cozy dessert. A nostalgic, crowd-pleasing treat inspired by traditional Irish recipes.
Equipment
- 2-quart baking dish
- Saucepan
- Mixing Bowls
Ingredients
Bread Pudding
- 6 cups day-old brioche or challah torn or cubed
- 0.5 cup raisins
- 0.33 cup Irish whiskey for soaking raisins and sauce
- 2 cups whole milk
- 2 tbsp unsalted butter
- 0.33 cup sugar
- 4 large eggs beaten
- 2 tsp vanilla extract
- 0.75 tsp cinnamon
- 0.25 tsp salt
Whiskey Sauce
- 6 tbsp unsalted butter
- 0.75 cup brown sugar
- 2 tbsp heavy cream (or Irish cream)
- Reserved whiskey from soaked raisins
Instructions
- Soak raisins in Irish whiskey for at least 30 minutes. Reserve whiskey after draining.
- Grease a 2-quart baking dish. Tear or cube bread and place in dish.
- In a saucepan, heat milk, butter, sugar, vanilla, cinnamon, and salt just until steaming. Let cool slightly.
- Whisk eggs into the cooled milk mixture. Stir in soaked raisins.
- Pour custard over bread and press lightly. Let soak for 45–60 minutes.
- Bake at 350°F (175°C) for 40–45 minutes until golden and set.
- For the whiskey sauce, brown the butter. Add brown sugar, cream, and reserved whiskey. Stir until smooth and slightly thickened.
- Spoon warm sauce over hot bread pudding. Serve immediately.
Notes
Best served warm with whiskey sauce. Can be made ahead and baked just before serving. Swap raisins for cranberries or dates if desired.