Irish Bread Pudding with Caramel Whiskey Sauce

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Here’s an easy recipe for Irish Bread Pudding served with Caramel Whiskey Sauce.

slice of Irish Bread Pudding with caramel whiskey Sauce

This recipe has been approved by my very Irish husband.  He enjoys his Irish whiskey, so a slice of Irish pudding topped with caramel whiskey sauce is the perfect dessert indeed!

Irish Bread Pudding

Irish Bread Pudding

This Irish Bread Pudding 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.

slice of irish bread pudding with caramel whiskey sauce

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.

Here are a few more bread pudding recipes you might enjoy:

Irish Bread Pudding with Caramel Whiskey Sauce

Yield: 12 servings

Prep Time:45 minutes

Cook Time:1 hour



  • 1/4 cup (1/2 stick) butter, melted
  • 10 ounce French bread baguette, cut into 1-inch-thick slices
  • 1/2 cup raisins
  • 1/4 cup Irish whiskey
  • 1 3/4 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


  • 1 1/2 cups granulated white sugar
  • 2/3 cup water
  • 1/4 cup (1/2 stick) butter
  • 2 ounces cream cheese, cut into cubes (about 1/4 cup)
  • 1/4 cup Irish whiskey
  • 1/4 cup 1% low fat milk
  1. Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray and set aside.
  2. Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 350° for 10 minutes or until lightly toasted. (leave oven on) Cut bread into cubes and set aside.
  3. Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft; do not drain.
  4. Whisk together 1% milk, sugar, vanilla, evap. milk, and eggs in a large bowl. Add bread and raisin mixture, pressing gently to moisten; let stand 15 minutes. Spoon mixture into prepared baking dish. Combine topping ingredients and sprinkle evenly on top. Bake 35 minutes, or until set.
  5. Prepare sauce: Combine sugar and water in a small saucepan over medium-high heat; cook until 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 butter and cream cheese, stirring constantly with a whisk (the mixture will be hot and bubble vigorously). Cool slightly, and stir in whiskey and milk.
  6. 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.
SOURCE: (adapted from Cooking Light)
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