Here’s an easy recipe for Irish Bread Pudding served with Caramel Whiskey Sauce. This is a terrific dessert to serve around St. Patrick’s Day, but we love it all year long.

slice of irish bread pudding with caramel whiskey sauce

This recipe has been approved by my very Irish husband.  He enjoys a good glass of Irish whiskey, so a slice of Irish Bread Pudding topped with caramel whiskey sauce is the pretty much the most perfect dessert indeed!

Ingredients needed:

  • butter
  • baguette
  • raisins
  • Irish whiskey
  • 1% low fat milk
  • white sugar
  • vanilla extract
  • canned evaporated skim milk
  • eggs
  • cinnamon
  • water
  • cream cheese

Irish Bread Pudding in a dish

How to make Irish Bread Pudding:

This recipe begins with a classic bread pudding that has a little bit of Irish whiskey mixed in. It’s sweet and tender. There are raisins mixed in. And there is a cinnamon-sugar mix sprinkled on top.

slice of Irish Bread Pudding with caramel whiskey Sauce

Individual slices (best served warm) are topped with  a generous spoonful of sweet, creamy caramel sauce with more Irish whiskey added in.  Yes, I believe you need to enjoy the flavor of whiskey at least a little bit to enjoy this dessert.  I’m not bonkers for whiskey, but I do love this Irish bread pudding recipe a lot.  I don’t feel like the flavor of whiskey is overwhelming at all. If you prefer not to use whiskey, substitute apple juice for whiskey in the pudding. In the sauce, substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the whiskey. Enjoy!

The Best Bread Pudding Recipes:

Irish Bread Pudding With Caramel Whiskey Sauce
5 from 1 vote

Irish Bread Pudding With Caramel Whiskey Sauce

This is a lightened up recipe for delicious bread pudding.
Prep: 45 minutes
Cook: 1 hour
Total: 1 hour 45 minutes
Servings: 12 servings
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Ingredients

BREAD PUDDING:

SAUCE:

Instructions 

MAKE THE BREAD PUDDING:

  • Preheat the oven to 350°F. Spray a 13x9 inch baking dish with nonstick spray and set aside.
  • Brush melted butter on one side of the French bread slices, and place the bread, buttered-sides-up, on a baking sheet. Bake the bread at 350° for 10 minutes or until lightly toasted. (Leave the oven on.) Cut the bread into cubes and set aside.
  • In a small bowl, combine the raisins and whiskey; cover and let stand for 10 minutes or until soft; do not drain.
  • In a large bowl, whisk together 1% milk, sugar, vanilla, evaporated milk, and eggs. Add the bread and raisin mixture, pressing gently to moisten; let stand for 15 minutes. Spoon the mixture into the prepared baking dish.
  • In a small bowl, combine the 2 tablespoons sugar and the cinnamon. Sprinkle evenly on top of the bread pudding. Bake for 35 minutes, or until set.

PREPARE THE SAUCE:

  • In a small saucepan over medium-high heat, combine the sugar and water; cook until the sugar dissolves, stirring constantly. Simmer on low and cook an additional 15 minutes or until golden. The mixture should be bubbling (do not stir). Remove from heat.
  • Carefully add the butter and cream cheese, stirring constantly with a whisk (the mixture will be hot and will bubble vigorously). Cool slightly, and stir in the whiskey and milk.
  • Serve individual slices with warm sauce drizzled on top.

Notes

  • If you prefer not to use whiskey, substitute apple juice for whiskey in the pudding. In the sauce, substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the whiskey.

Nutrition

Serving: 1serving, Calories: 413kcal, Carbohydrates: 65g, Protein: 7g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 60mg, Sodium: 287mg, Potassium: 259mg, Fiber: 1g, Sugar: 50g, Vitamin A: 544IU, Vitamin C: 1mg, Calcium: 173mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 1 vote

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1 Comment

  1. Cagey says:

    5 stars
    I’ve made this twice! In 3 days!! Made a big hit both times. Thank you for my new favorite recipe. Loved hearing the oohs and ahhhhs over this very decadent dessert. I made it with Jameson… since…Irish. Ha!