Irish Bread Pudding with Whiskey Caramel Sauce
Indulge in the ultimate fusion of comfort and decadence with this Irish Bread Pudding with Whiskey Caramel Sauce, a must-try dessert that combines old-world charm with a rich, modern twist. Made with cubes of hearty stale bread like brioche or Irish soda bread, this pudding is soaked in a spiced custard featuring vanilla, cinnamon, and nutmeg for a perfectly tender and flavorful base. Topped off with a luscious whiskey caramel sauce crafted from brown sugar, heavy cream, and a splash of smooth whiskey, each bite offers a symphony of warm, buttery sweetness and boozy decadence. Whether served as a show-stopping finish to a dinner party or a cozy treat on a chilly evening, this easy-to-make dessert is a celebration of indulgent Irish flavors. Perfect for bread pudding lovers and whiskey enthusiasts alike!
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Ingredients
- 8 cups stale bread (such as brioche, challah, or Irish soda bread)
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 4 large eggs
- 0.5 cup raisins (optional)
- 1 cup brown sugar
- 4 tablespoons unsalted butter (for the whiskey caramel sauce)
- 0.5 cup heavy cream (for the whiskey caramel sauce)
- 0.25 cup whiskey
- 0.25 teaspoon salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish lightly with butter or cooking spray.
Step 2
Cut the stale bread into 1-inch cubes and place them in a large mixing bowl.
Step 3
In a medium saucepan, heat the whole milk, heavy cream, granulated sugar, and butter until the mixture is warm and the sugar is dissolved. Remove from heat and stir in the vanilla extract.
Step 4
In a separate bowl, whisk the eggs, ground cinnamon, and nutmeg together. Slowly temper the eggs by adding a small amount of the warm milk mixture while whisking continuously. Gradually add the rest of the milk mixture while whisking.
Step 5
Pour the custard mixture over the bread cubes, ensuring all the bread is evenly soaked. Let it sit for 10-15 minutes, occasionally pressing down to help absorb the liquid.
Step 6
If using raisins, sprinkle them evenly throughout the bread mixture before transferring it to the greased baking dish.
Step 7
Spread the soaked bread mixture evenly in the baking dish and bake in the preheated oven for 40-50 minutes, or until the top is golden brown and the center is set.
Step 8
While the bread pudding bakes, prepare the whiskey caramel sauce. In a medium saucepan over medium heat, melt the unsalted butter and brown sugar, stirring until the sugar is dissolved.
Step 9
Slowly stir in the heavy cream and bring the mixture to a gentle simmer, cooking for 5-7 minutes until slightly thickened.
Step 10
Remove the sauce from heat and stir in the whiskey and salt. Let it cool slightly before serving.
Step 11
Once the bread pudding is finished baking, let it cool for 5-10 minutes. Drizzle generously with the whiskey caramel sauce before serving. Enjoy!
Nutrition Facts
| Serving size | (3499.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9770.8 |
| Total Fat 354.8g | 0% |
| Saturated Fat 179.1g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 1776.4mg | 0% |
| Sodium 8870.7mg | 0% |
| Total Carbohydrate 1456.9g | 0% |
| Dietary Fiber 42.8g | 0% |
| Total Sugars 521.8g | |
| Protein 237.4g | 0% |
| Vitamin D 415.2IU | 0% |
| Calcium 1776.2mg | 0% |
| Iron 52.1mg | 0% |
| Potassium 3828.3mg | 0% |
Source of Calories