Description
This classic Irish Bread Pudding with Whiskey Sauce is a comforting dessert featuring cubes of day-old French bread soaked in a spiced custard infused with Irish whiskey. Baked to golden perfection and topped with a rich whiskey sauce, raisins, and whipped cream, it’s an indulgent treat perfect for festive occasions or cozy evenings.
Ingredients
Scale
Irish Bread Pudding
- 2 cups milk
- 1/4 cup unsalted butter
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 cup Irish whiskey
- 6 cups day-old French bread, cubed
- 1/2 cup raisins, plus extra for topping
- 1 can whipped cream spray
Irish Whiskey Sauce
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1 tablespoon Irish whiskey
- 2 tablespoons heavy whipping cream
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit and spray two ramekins with cooking spray. Place the ramekins on a cookie sheet.
- Prepare the bread: Using a bread knife, cut the day-old French bread into 1 inch cubes and set them aside in a large bowl.
- Melt milk and butter: In a small saucepan, melt the milk and unsalted butter together over medium heat until combined and warm.
- Mix custard base: In a medium bowl, whisk together the eggs, Irish whiskey, sugar, cinnamon, and nutmeg until smooth and well combined.
- Combine bread and custard: Pour the egg mixture over the bread cubes and mix to coat thoroughly. Then pour the warm milk and butter mixture over the bread and mix again to fully combine.
- Add raisins: Stir in 1/2 cup of raisins into the bread pudding mixture.
- Fill ramekins: Evenly scoop the bread pudding mixture into the prepared ramekins.
- Bake the pudding: Bake in the preheated oven for 50 minutes or until the tops are golden brown and set.
- Cool the pudding: Remove from the oven and allow the bread pudding to cool completely; it will sink slightly which is normal.
- Prepare whiskey sauce: While the pudding is still warm, combine the brown sugar, unsalted butter, Irish whiskey, and heavy cream in a small saucepan. Heat over medium heat, stirring constantly until the sauce is smooth and slightly thickened.
- Serve: Drizzle the whiskey sauce over the bread pudding. Top with additional raisins and spray with whipped cream. Enjoy warm.
Notes
- Use day-old French bread for the best texture—fresh bread can make the pudding too soggy.
- Ensure your custard mixture is well whisked to avoid lumps in the pudding.
- If you prefer a non-alcoholic version, substitute the whiskey with a similar amount of milk or apple juice.
- Allow the pudding to cool fully before adding the whiskey sauce for the best flavor contrast.
- You can prepare the bread pudding mixture a few hours ahead and refrigerate before baking.
- Use ramekins of equal size to ensure even baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg
