Here’s an easy recipe for Irish Bread Pudding served with Caramel Whiskey Sauce. This is a terrific dessert to serve around St. Patrick’s Day, but we love it all year long.
This recipe has been approved by my very Irish husband. He enjoys a good glass of Irish whiskey, so a slice of Irish Bread Pudding topped with caramel whiskey sauce is the pretty much the most perfect dessert indeed!
- Irish whiskey
- 1% low fat milk
- white sugar
- vanilla extract
- canned evaporated skim milk
- cream cheese
How to make Irish Bread Pudding:
This recipe begins with a classic bread pudding that has a little bit of Irish whiskey mixed in. It’s sweet and tender. There are raisins mixed in. And there is a cinnamon-sugar mix sprinkled on top.
Individual slices (best served warm) are topped with a generous spoonful of sweet, creamy caramel sauce with more Irish whiskey added in. Yes, I believe you need to enjoy the flavor of whiskey at least a little bit to enjoy this dessert. I’m not bonkers for whiskey, but I do love this Irish bread pudding recipe a lot. I don’t feel like the flavor of whiskey is overwhelming at all. If you prefer not to use whiskey, substitute apple juice for whiskey in the pudding. In the sauce, substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the whiskey. Enjoy!
The Best Bread Pudding Recipes:
- Chocolate Bread Pudding
- Strawberry- Chocolate Chip Bread Pudding
- Cinnamon- Caramel Bread Pudding
- Banana Bread Pudding
Irish Bread Pudding With Caramel Whiskey Sauce
- ¼ cup (½ stick) butter, melted
- 10 ounces French bread baguette, cut into 1 inch-thick slices
- ½ cup raisins
- ¼ cup Irish whiskey
- 1¾ cups 1% low fat milk
- 1 cup granulated white sugar
- 1 tablespoon vanilla extract
- One 12-ounce can evaporated skim milk
- 2 large eggs, slightly beaten
- 2 tablespoons granulated white sugar
- 1 teaspoon ground cinnamon
- 1½ cups granulated white sugar
- ⅔ cup water
- ¼ cup (½ stick) butter
- 2 ounces cream cheese, cut into cubes (about ¼ cup)
- ¼ cup Irish whiskey
- ¼ cup 1% low fat milk
MAKE THE BREAD PUDDING:
- Preheat the oven to 350°F. Spray a 13x9 inch baking dish with nonstick spray and set aside.
- Brush melted butter on one side of the French bread slices, and place the bread, buttered-sides-up, on a baking sheet. Bake the bread at 350° for 10 minutes or until lightly toasted. (Leave the oven on.) Cut the bread into cubes and set aside.
- In a small bowl, combine the raisins and whiskey; cover and let stand for 10 minutes or until soft; do not drain.
- In a large bowl, whisk together 1% milk, sugar, vanilla, evaporated milk, and eggs. Add the bread and raisin mixture, pressing gently to moisten; let stand for 15 minutes. Spoon the mixture into the prepared baking dish.
- In a small bowl, combine the 2 tablespoons sugar and the cinnamon. Sprinkle evenly on top of the bread pudding. Bake for 35 minutes, or until set.
PREPARE THE SAUCE:
- In a small saucepan over medium-high heat, combine the sugar and water; cook until the sugar dissolves, stirring constantly. Simmer on low and cook an additional 15 minutes or until golden. The mixture should be bubbling (do not stir). Remove from heat.
- Carefully add the butter and cream cheese, stirring constantly with a whisk (the mixture will be hot and will bubble vigorously). Cool slightly, and stir in the whiskey and milk.
- Serve individual slices with warm sauce drizzled on top.
- If you prefer not to use whiskey, substitute apple juice for whiskey in the pudding. In the sauce, substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the whiskey.