Irish Bread Pudding with Whiskey Caramel Sauce

With St. Patrick’s Day coming up, we can’t stop thinking about what dessert we’re going to serve with our corned beef and cabbage. This traditional Irish Bread Pudding soaked in a rich whiskey caramel sauce is sweet, gooey, and so comforting– the perfect ending to a day filled with celebration.

Ingredients for Irish Bread Pudding

This traditional Irish bread pudding recipe is much easier to make than it seems. And the rich whiskey caramel sauce is what really sets this dessert apart. It’s the best St. Patrick’s Day dessert!

• Bread: French bread is a great option for bread pudding because it has a tough and chewy texture that holds up well when soaked in the egg mixture. Brioche, challah, or another sturdy loaf also works well.
• Eggs: Eggs create the thick custardy texture of the bread pudding mixture.
• Sugar: Granulated sugar adds the right amount of sweetness.
• Milk + Cream: Heavy cream and evaporated milk add richness to the custard, and regular milk helps thin the sauce.
• Whiskey Caramel Sauce: This indulgent sauce is made from whiskey, milk, sugar, water, butter, and cream cheese.
• Raisins: Raisins add a nice texture and sweetness to the dessert.
• Cinnamon: This adds the perfect level of warmth.

Variations on Irish Bread Pudding with Whiskey Sauce

We love this delicious bread pudding with traditional raisins, but it’s also delicious with golden raisins, dried cranberries, or even dried apricots. If you’re not a fan, try using chocolate chips instead. The flavor is different but still delicious!

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How to Store and Reheat 

Let the Irish bread pudding cool to room temperature before storing, but be sure to move it to the fridge within 2 hours of baking. Wrap the casserole dish or ramekins tightly in plastic wrap or aluminum foil and store in the refrigerator for up to 4 days. Store the extra whiskey caramel sauce separately.

For best results, reheat in the oven at 350°F until fully warmed through. You can reheat the sauce on the stove.

How to Freeze 

Freeze bread pudding in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating. We don’t recommend freezing the whiskey sauce.

Serving Suggestions

This Irish bread pudding is honestly the best way to cap off a St. Patrick’s Day feast. Make our favorite crockpot corned beef and cabbage and colcannon for dinner, and cap off the night with some homemade Irish cream or green mint vanilla milk. Delish!

Notes from the Test Kitchen

Stale or day-old bread works best, so this recipe is a great way to use up leftover bread. If your bread is too fresh, just let it sit out overnight before making this delicious dessert.

Recipe Card

Irish Bread Pudding with Whiskey Caramel Sauce

4.58 from 33 votes

Prep: 20 minutes mins

Cook: 35 minutes mins

Total: 55 minutes mins

Servings: 8

Author: Becky Hardin

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This Irish Bread Pudding soaked in a rich whiskey caramel sauce is sweet, gooey, and so comforting– perfect for St. Patrick's Day!

Step-by-step photos can be seen below the recipe card.

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Equipment

• Kitchen Scale (optional)
• 9×13 Baking Pan or
• 6 Ramekin(s)

Ingredients 

1x2x3x

For the Whiskey Caramel Sauce

• ▢ 1½ cups granulated sugar 300 grams
• ▢ ⅔ cup water 151 grams
• ▢ ¼ cup salted butter 57 grams, cubed (½ stick)
• ▢ 2 ounces cream cheese 57 grams, cubed (¼ brick)
• ▢ ¼ cup Irish Whiskey 57 grams
• ▢ ¼ cup milk 57 grams

For the Bread Pudding

• ▢ ¾ cup heavy cream 170 grams
• ▢ 1 cup granulated sugar 200 grams
• ▢ ¾ tablespoon pure vanilla extract 9 grams
• ▢ 12 ounces evaporated milk 341 grams (1 can)
• ▢ 2 large eggs 100 grams, lightly beaten
• ▢ ¾ cup Whiskey Caramel Sauce divided (see above)
• ▢ 10 cups cubed French bread 454 grams, from a 1-pound loaf
• ▢ ½ cup raisins 85 grams
• ▢ 1 tablespoon ground cinnamon 9 grams, for topping
• ▢ 2 tablespoons granulated sugar 25 grams, for topping

Cook ModePrevent your screen from going dark

Instructions 

• Make the whiskey-caramel sauce: Combine the sugar and water in a small saucepan set over medium-high heat. Stir until the sugar completely dissolves.
  1½ cups granulated sugar, ⅔ cup water
• Stop stirring and allow to simmer until mixture is golden, about 17 minutes. Do not stir!
• Remove from heat.
• Carefully add the butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.
  ¼ cup salted butter, 2 ounces cream cheese
• Stir in the whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.
  ¼ cup Irish Whiskey, ¼ cup milk
• Preheat oven to 350°F.
• If using a casserole dish, spray with nonstick spray, or spray each ramekin with nonstick spray (approximately 6 ramekins)
• Combine heavy cream, sugar, vanilla extract, evaporated milk, eggs, and ⅔ cup whiskey-caramel sauce in a large bowl. Stir well with a whisk.
  ¾ cup heavy cream, 1 cup granulated sugar, ¾ tablespoon pure vanilla extract, 12 ounces evaporated milk, 2 large eggs, ¾ cup Whiskey Caramel Sauce
• Add bread cubes, using a spatula to push down and make sure each piece of bread is coated.
  10 cups cubed French bread
• Cover and allow to sit in the refrigerator for at least 30 minutes to soak up all the goodness.
• Pour the bread mixture into the prepared 13 x 9-inch baking dish or ramekins.
• Sprinkle top with raisins, cinnamon, and sugar.
  ½ cup raisins, 1 tablespoon ground cinnamon, 2 tablespoons granulated sugar
• Bake for 35 minutes, or until set.
• Serve warm with more caramel-whiskey sauce.

Becky’s Tips

• If you don’t have salted butter, add a pinch of salt to unsalted butter.
• If you don’t like raisins, feel free to use chocolate chips instead.
• Feel free to use your favorite brand of whiskey.
• You can also divide the mixture between two 8×8-inch casserole dishes.

Storage: Store Irish bread pudding in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Calories: 727kcalCarbohydrates: 112gProtein: 14gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 107mgSodium: 475mgPotassium: 371mgFiber: 4gSugar: 75gVitamin A: 786IUVitamin C: 2mgCalcium: 252mgIron: 3mg

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

Did you make this? Leave a comment!

More Caramel Dessert Recipes To Try

• Caramel Pie
• Caramel Stuffed Cookies
• Salted Caramel Chocolate Fudge
• Salted Caramel No Bake Cheesecake