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Irish Bread Pudding

Irish bread pudding is a simple but tasty homemade bread pudding. This easy bread pudding makes a perfect dessert on St. Patrick's Day!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
1 hr 20 mins
Servings: 16 servings
Calories: 362 kcal
Course: Dessert
Cuisine: Irish

Ingredients

Bread pudding
  • 1 cup raisins
  • 2 ounces Jameson Irish Whiskey
  • 16 ounces brioche bread in 1- inch cubes, about 10 cups
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 5 cups milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Sauce
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • ¾ cup heavy cream
  • 1/4 cup salted butter
  • 2-3 tablespoons Jameson Irish Whiskey

Instructions

    Cup of Yum
  1. Preheat oven to 350° F. Grease a 13x9-inch baking dish. Set aside.
  2. Add the raisins and whiskey to a small bowl. Set aside.
  3. Place the bread cubes in an even layer on a rimmed baking sheet. I use a jelly roll pan.
  4. Lightly toast the bread cubes for 10 minutes.
  5. Set aside.
  6. Add the milk, eggs, sugar, vanilla, cinnamon, and nutmeg to a large bowl.
  7. Whisk until well combined.
  8. Add the toasted bread cubes to the prepared baking dish.
  9. Pour the egg mixture over the bread cubes.
  10. Add the raisins and whiskey to the bread cube mixture.
  11. Lightly toss to coat and combine.
  12. Let it stand 15 minutes, pushing the bread cubes into the egg mixture if needed.
  13. Bake for 45-55 minutes, or until set and baked through. The bread pudding will be puffed and lightly browned.
  14. To make the sauce, heat the sugar in water over low heat in a medium saucepan, stirring until sugar is dissolved and mixture is well-combined.
  15. Bring to a boil and cook, without stirring, until caramelized, about 15 to 20 minutes.
  16. In a separate small saucepan, warm the heavy cream over low. This will help to prevent the sugar from recrystallizing.
  17. Add butter and warmed heavy cream to sugar mixture, and cook until well-combined, 1 to 2 minutes.
  18. Remove from heat and let cool for 5 minutes.
  19. Stir in the whiskey, and add additional cream if necessary.
  20. Serve over the warm bread pudding.

Notes

  • Raisins: I use dark raisins, but golden raisins would also work.
  • Irish whiskey: American whiskey could be used in place of the Irish whiskey. If you'd prefer to make a non-alcoholic bread pudding, you can use orange juice or boiling water. If you use boiling water, drain the water before stirring the raisins in.
  • Brioche bread: Or a similar bread like challah. I don't take the crust off of the bread.
  • Sugar: Feel free to adjust the amount of sugar to suit your tastes.
  • Milk: Any milk from skim milk to whole milk will work. Whole milk will give you richer bread pudding. Heavy cream could also be used for ultra-rich bread pudding.
  • Nutrition values are estimates. 

Nutrition Information

Serving 1serving Calories 362kcal (18%) Carbohydrates 46g (15%) Protein 9g (18%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 132mg (44%) Sodium 213mg (9%) Potassium 239mg (7%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 741IU (15%) Vitamin C 1mg (1%) Calcium 138mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 362

% Daily Value*

Serving 1serving
Calories 362kcal 18%
Carbohydrates 46g 15%
Protein 9g 18%
Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.1g 5%
Cholesterol 132mg 44%
Sodium 213mg 9%
Potassium 239mg 5%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 741IU 15%
Vitamin C 1mg 1%
Calcium 138mg 14%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.