Bread Pudding with Whiskey Sauce is the perfect way to celebrate St. Patrick’s Day! This Irish bread pudding with caramel sauce is such a decadent and easy Irish dessert recipe, with the most amazing bread pudding sauce!
Bread Pudding with Whiskey Sauce
Irish Bread Pudding with Whiskey Sauce is the best way to celebrate St. Patrick’s Day, or any day really. This delicious and easy Irish dessert has the most amazing bread pudding sauce!
Is there anything more comforting than bread pudding? It’s super simple while also being super decadent. It’s the perfect way to indulge on date night, after a long week, or just celebrating every day things.
This Irish Bread Pudding with Whiskey Sauce is perfect for St. Patrick’s Day! It’s oozing with flavors that make St. Patrick’s Day a favorite (WHISKEY!), warm, delicious, and SO EASY. What’s not to love?
The whiskey caramel bread pudding sauce makes this dessert next level tasty, and I always enjoy scarfing this stuff down with family and friends. I love making this bread pudding with caramel sauce on holiday. Perfect with the raisins and cinnamon sugar, but you could also use chocolate chips to add a little chocolate into the mix!
This Bread Pudding with Whiskey Caramel Sauce is just the perfect St. Patty’s Day Irish dessert!
Irish Bread Pudding Recipe with Sauce
I just have such a thing for all kinds of bread pudding. I’ve made it with chocolate (Hot Chocolate to be exact!), and even made an apple pie version. But you can’t beat this Irish Bread Pudding with Whiskey Sauce version!
It’s bursting with flavor and personality, especially thanks to that whiskey caramel bread pudding sauce. You can bake it in a large casserole dish, or in individual ramekins. It’s the perfect dessert to make when entertaining, because it’s thrown together in minutes. Leave it a bit to soak up all the goodness and then bake. Top with extra caramel, whipped cream, or cinnamon sugar for an extra special treat. Don’t you just want to dive right in?
Whiskey Caramel Bread Pudding Sauce
This bread pudding with whiskey caramel sauce is SO GOOD. It’s the flavors of the caramel and whiskey mixed together that really make this recipe so amazing.
So what’s in that Whiskey Caramel Bread Pudding Sauce?
- Granulated Sugar
- Salted Butter
- Water
- Cream Cheese
- Irish Whiskey
- Milk
It’s so creamy, so flavorful, so sweet, and absolutely delicious on top of this fresh Irish Bread Pudding! Topped off with cinnamon sugar and raisins, it’s even more delectable!
How to Make Bread Pudding with Whiskey Caramel Sauce
This bread pudding with caramel sauce is super easy to make, which is good news because that means you can make it ALL THE TIME. I do find myself craving these little delights quite often because the flavors just ooze out. Yum!
How to make whiskey caramel bread pudding sauce:
- Combine sugar and water in a saucepan, and stir until the sugar completely dissolves.
- One the sugar dissolves, stop stirring and just let the sauce simmer for about 17 minutes (until it turns a golden color). Then remove from heat.
- Add in the butter and cream cheese and whisk until it becomes smooth.
- Stir in the whiskey and milk, and then set it aside while you make the bread pudding.
How to make bread pudding with whiskey sauce:
- Preheat oven to 350°F and spray your baking dish with non-stick spray.
- Combine heavy cream, sugar, vanilla, evaporated milk, eggs, and 2/3 cup of the bread pudding sauce in a large mixing bowl. Whisk everything together.
- Add in the bread cubes and use a spatula to push them all into the liquid, to make sure they are fully coated.
- Cover the bowl and set it in the refrigerator to soak for at least 30 minutes (a little longer is better if you have the time).
- Now pour the bread pudding mixture into the prepared dish, and sprinkle the raisins on top.
- Bake for 35 minutes at 350°F.
I love to soak the raisins beforehand in the whiskey to make them little flavor bombs. If you’re not a raisin lover (hello my husband!), I have also used chocolate chips. Now THAT is decadent! Ooey, gooey, and oh so perfect.
Make sure you serve this bread pudding with caramel sauce with EXTRA whiskey caramel sauce. So good!
What are your favorite St. Patrick’s Day traditions? We love to head to our local parade (STL is known for their family parades on St. Patrick’s Day, it is SO fun), and drink some green beer.
Then, we head home for Irish Bread Pudding with Whiskey Caramel Sauce. It’s one of our favorite days and I hope you love it just as much!
See the recipe card for details on how to make bread pudding with whiskey sauce. Enjoy!
If you like this bread pudding recipe with sauce, you’ll love these other desserts too:
- Gingerbread Pudding Cake Recipe
- Pineapple Bread Pudding
- Hot Chocolate Bread Pudding
- Caramel Apple Bread Pudding
- Sticky Toffee Pudding Cake
Irish Bread Pudding with Whiskey Caramel Sauce
Ingredients
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
Equipment
- Kitchen Scale (optional)
- 9x13 Baking Pan (optional)
- 6 Ramekin(s) (optional)
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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 8x8-inch casserole dishes.
Nutrition Information
Hi! I’m a little confused. Do you add 2/3 cup whiskey caramel sauce or 3/4 cup whiskey caramel sauce with the cream and evaporated milk? I’m seeing both and I’m not sure which is correct.
Thanks.
Add ⅔ cup of the whiskey caramel sauce with the cream and evaporated milk and serve with the remaining whiskey caramel sauce drizzled on top!
This recipe is absolutely delicious! My only issue is that when I cook the caramel sauce, it never turns “golden “. I cooked it 17 minutes lol the recipe says, and even tried cooking it longer and it never turned color. I tried once to just cook it until it did turn golden but it almost had a scorched taste. Is there a trick to this?
It sounds like the heat wasn’t high enough! The sugar should be bubbling/boiling for those 17 minutes. If the heat is too low, it won’t turn brown!
I actually had the heat up. It was a rolling boil the entire time.
Caramel can be tricky. It can take a long time to caramelize, even at the right heat. But once it starts turning color, that happens very quickly, so be sure to take it off the heat to prevent it from burning! It can go from caramel to burnt in the blink of an eye.
I just looked this recipe up in order to make it for St. Patrick’s Day again this year. I don’t think I have ever left a review for this recipe. It is absolutely delicious. The Whisky Caramel Sauce is freakin’ amazing. I can’t decide whether I want to eat it with a spoon or just take a bath in it. This is the dessert of choice for St. Pat’s in this Irish household.
Why thank you for stopping by and sharing, Sandi!
I made this and it is delicious. Thank you for the recipe.
Thank you for stopping by and sharing!
Has anyone made this the night before to be baked the following day? Any tips on what works best?
The time needs to be adjusted to account for the soaking time..
Wow! Absolutely amazing pics. Thanks for the recipe. Will keep coming back to your blog.
Irish whisky caramel sauce? Where have you been all my life? I hope you’ve saved me one of these. I’m on my way over now!!!
These look awesome. I love bread pudding and with whiskey and caramel even better :-) Yum
Wow! This looks incredible!