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A dish of apple bread pudding with raisins on a wooden board, accompanied by a refreshing St. Patrick's Day punch.

Irish Bread Pudding with Whiskey Caramel Sauce

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8
Calories: 727kcal
Author: Becky Hardin
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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Ingredients

For the Whiskey Caramel Sauce

  • cups granulated sugar 300 grams
  • 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

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.

Notes

  • 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.
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.

Nutrition

Calories: 727kcal | Carbohydrates: 112g | Protein: 14g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 475mg | Potassium: 371mg | Fiber: 4g | Sugar: 75g | Vitamin A: 786IU | Vitamin C: 2mg | Calcium: 252mg | Iron: 3mg