Irish Bread Pudding with Whiskey Caramel Sauce
User Reviews
4.4
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Prep Time
40 mins
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Cook Time
35 mins
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Additional Time
30 mins
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Total Time
1 hr 45 mins
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Servings
10
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Course
Dessert
Irish Bread Pudding with Whiskey Caramel Sauce
Description
Irish Bread Pudding with Whiskey Caramel Sauce combines traditional bread pudding components with a distinctive whiskey-infused caramel topping. The custard is made from heavy cream, sugar, vanilla extract, evaporated milk, and eggs, mixed with French bread cubes and raisins or chocolate chips. Baked at 350°F, the pudding absorbs the rich whiskey caramel sauce, which is prepared separately by cooking sugar and water to a golden caramel, then blending in butter, cream cheese, whiskey, and milk for a creamy texture.
The dessert offers a balance of sweet and boozy flavors, with a soft, custardy texture contrasted by tender bread cubes. Cinnamon sugar adds a hint of spice, and the whiskey caramel sauce provides a creamy, glossy finish. It’s ideal for special occasions or as a comforting treat.
The recipe suggests soaking raisins in whiskey beforehand to intensify flavor. Leftovers store well in the refrigerator for up to three days and can be frozen for up to three months, making it convenient for make-ahead serving.
Ingredients
For the whiskey caramel sauce:
- 1 ½ cups granulated sugar
- ⅔ cup water
- ¼ cup butter cubed
- 2 ounces cream cheese cubed
- ¼ cup Irish whiskey
- ¼ cup milk
For the bread pudding:
- ¾ cup heavy cream
- 1 cup granulated sugar
- ¾ tablespoon vanilla extract pure
- 1 can evaporated milk 12 ounces
- 2 egg lightly beaten, large
- ⅔ cup caramel sauce whiskey flavored
- 10 cups French bread cut into 1/2 inch cubes, cubed
- ½ cup raisins or chocolate chips if you don't like raisins
- cinnamon sugar to taste
- whiskey caramel sauce additional, for serving
Instructions
To make the whiskey caramel sauce:
- Combine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.
- Stop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!
- Remove from heat.
- Carefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.
- Stir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.
To make the bread pudding:
- Preheat oven to 350°F.
- If using (1) 9x13-inch casserole dish, spray with nonstick spray, or spray (6) 6-ounce ramekins with nonstick spray.
- Combine cream, sugar, vanilla extract, evaporated milk, eggs, and 2/3 cup whiskey caramel sauce in a large bowl. Stir well with a whisk.
- Add bread cubes, using a spatula to push down and make sure each piece of bread is coated.
- Cover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.
- Pour bread mixture into the prepared baking dish or ramekins.
- Sprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.
- Bake at 350°F for 35 minutes or until set.
- Serve warm with more whiskey caramel sauce as desired.
Notes
- Soak raisins in Irish whiskey before mixing to enhance their flavor.
- Raisins or chocolate chips can be stirred into the pudding mixture instead of sprinkled on top for more even distribution.
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
User Reviews
Overall Rating
4.4
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