Classic Irish Bread Pudding with Irish Whiskey Caramel Sauce
A classic bread pudding made with custard-soaked brioche baked until tender and served warm with a rich Irish whiskey caramel sauce.
Equipment
- 9 × 13 inch baking dish
- Large mixing bowl
- Whisk
- Rubber spatula
- Bread knife
- Cutting Board
- Medium saucepan
- Measuring cups and spoons
Ingredients
Bread Pudding
- 1 pound day-old brioche or challah cut into 1-inch cubes
- 4 large eggs room temperature
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup dark brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon optional
- 2 tablespoons unsalted butter for greasing the pan
Irish Whiskey Caramel Sauce
- 1 cup granulated sugar
- ½ cup heavy cream warmed
- 4 tablespoons unsalted butter
- 2 –3 tablespoons Irish whiskey
- ½ teaspoon vanilla extract
- Pinch kosher salt
Instructions
Prepare the Bread Pudding
- Preheat the oven to 350°F (175°C) and butter a 9 × 13 inch baking dish with the 2 tablespoons unsalted butter.
- Spread the 1 pound cubed brioche or challah evenly in the baking dish.
- In a large bowl whisk together 4 large eggs, 2 cups heavy cream, 1 cup whole milk, ¾ cup dark brown sugar, 1 tablespoon vanilla extract, ½ teaspoon kosher salt, and ½ teaspoon ground cinnamon until smooth.
- Pour the custard evenly over the bread cubes and gently press the bread down so it absorbs the liquid. Let the mixture rest for 15–20 minutes so the bread fully soaks up the custard.
- Bake for 40–45 minutes, until the custard is set and the top is lightly golden. The center should remain soft but not liquid.
- Allow the pudding to rest for 10 minutes before serving.
Prepare the Irish Whiskey Caramel Sauce
- Place 1 cup granulated sugar in a medium saucepan over medium heat. Cook without stirring until the sugar melts and turns a deep amber caramel.
- Carefully whisk in the ½ cup warmed heavy cream. The mixture will bubble vigorously.
- Stir in 4 tablespoons unsalted butter until smooth.
- Remove the saucepan from the heat and whisk in 2–3 tablespoons Irish whiskey, ½ teaspoon vanilla extract, and a pinch of kosher salt.
Serve
- Spoon the warm bread pudding into bowls and drizzle generously with the Irish whiskey caramel sauce.
Notes
Notes
Use slightly stale bread so it absorbs the custard evenly.
Allow the bread to soak before baking to prevent dry pockets in the pudding.
Warm the cream before adding it to the caramel to prevent the sugar from seizing. Storage Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently in the oven or microwave before serving.
Allow the bread to soak before baking to prevent dry pockets in the pudding.
Warm the cream before adding it to the caramel to prevent the sugar from seizing. Storage Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently in the oven or microwave before serving.
