Irish Bread Pudding with Whiskey Sauce Recipe

ByLucy
Jump to Recipe· 4.5 from 7 reviews

If you’re craving a dessert that’s comforting, rich, and boasts a little Irish charm, you’re in luck. This Irish Bread Pudding with Whiskey Sauce Recipe is pure magic in a dish — soft, custardy bread pudding soaked in warm spices and boozy whiskey, topped with a luscious, velvety whiskey sauce. I’ve made this for cozy gatherings and quiet nights alike, and every time, it disappears fast. Stick with me here, and I’ll share all my best tips and tweaks to make sure your pudding turns out perfectly every time.

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Why This Recipe Works

  • Perfect Balance of Flavors: The warm spices blend beautifully with the Irish whiskey, creating a comforting yet spirited dessert.
  • Using Day-Old Bread: This ensures the pudding soaks up the custard without becoming mushy, creating that perfect creamy texture.
  • Ramekin Baking: Individual portions not only look charming but help bake evenly and serve effortlessly.
  • The Whiskey Sauce: Rich, buttery, and smooth, it adds the ideal boozy finishing touch that transforms the pudding from good to unforgettable.
Irish Bread Pudding with Whiskey Sauce, Irish bread pudding dessert, Whiskey sauce bread pudding, Irish bread pudding recipe, boozy Irish pudding - A clear bowl filled with two main layers of cubed bread pieces; the outer layer consists of plain white bread cubes with soft, fluffy texture and pale cream color, while the inner layer contains slightly darker bread cubes coated in a brown sauce, giving them a moist and shiny look. The cubes are uneven in size and shape, arranged loosely in the bowl on a wooden surface, which should be imagined as a white marbled texture. The overall look is a mix of dry and saucy pieces, arranged from the center to the edges. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Irish Bread Pudding with Whiskey Sauce Recipe plays its part in texture and taste. Picking the right bread and fresh spices will seriously up your dessert game. Here are some quick pointers for shopping and prep.

Irish Bread Pudding with Whiskey Sauce, Irish bread pudding dessert, Whiskey sauce bread pudding, Irish bread pudding recipe, boozy Irish pudding - Flat lay of day-old rustic French bread cubes, two whole brown eggs with clean shells, a small white bowl of fresh golden raisins, a small white bowl of white milk, a small white bowl of unsalted butter cubes, a small white bowl of brown sugar, a small white bowl of golden Irish whiskey, a small white bowl of granulated sugar, a small white bowl of ground cinnamon, a small white bowl of grated nutmeg, a small white bowl of heavy whipping cream, and a swirl of fresh whipped cream on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Milk: Use whole milk for creaminess; it helps create a rich custard base for soaking the bread.
  • Unsalted Butter: Controls salt levels perfectly; plus, it adds that golden richness to the pudding and sauce.
  • Sugar: Provides gentle sweetness to balance the whiskey’s warmth without overpowering.
  • Eggs: They bind everything together and give the pudding that luscious, custardy structure.
  • Cinnamon & Nutmeg: Classic warming spices that evoke those cozy, comforting vibes.
  • Irish Whiskey: The star of the show adding steaminess and depth—choose a good-quality one you like sipping.
  • Day-Old French Bread: Slightly stale bread absorbs the custard better, so your pudding won’t turn soggy.
  • Raisins: Sweet bursts of flavor adding a lovely chewy contrast.
  • Whipped Cream: For topping – lightens each bite and pairs beautifully with the whiskey sauce.
  • Brown Sugar (Whiskey Sauce): Deep molasses notes enrich the sauce, balancing the whiskey’s bite.
  • Heavy Whipping Cream: Adds silkiness and body to the sauce, making it ultra luxurious.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Irish Bread Pudding with Whiskey Sauce Recipe my own by swapping out a few elements here and there. It’s a versatile dish that really rewards a little experimentation!

  • Dried Fruit Variety: Sometimes I swap raisins for dried cherries or cranberries for a tart twist—totally delicious and colorful.
  • Nut Mix-In: Adding toasted walnuts or pecans gives a lovely crunchy texture contrast to the soft pudding.
  • Whiskey Alternatives: If you want a milder flavor, bourbon or even a good-quality rum works nicely in the pudding and sauce.
  • Dairy-Free Version: Try almond or oat milk and coconut cream in place of dairy, just be mindful of cooking times and adjust as needed.

Step-by-Step: How I Make Irish Bread Pudding with Whiskey Sauce Recipe

Step 1: Preparing the Bread Cubes

Start by cutting your day-old French bread into roughly 1-inch cubes using a bread knife. This might seem simple, but make sure not to make the cubes too small—they need room to soak up the custard without turning into mush. Toss them into a large bowl and set aside to await the custard soak.

Step 2: Making the Custard Mix

In a small saucepan, gently warm the milk and butter over medium heat until the butter is melted—don’t boil it! Meanwhile, whisk together eggs, sugar, cinnamon, nutmeg, and Irish whiskey in a bowl. Pour this mixture over the bread cubes, then add the warm milk and butter. Give everything a good stir to combine; the bread should soak up the liquids nicely. Toss in those juicy raisins and mix again.

Step 3: Baking Your Pudding

Spray your ramekins with non-stick spray and divide the bread pudding mixture evenly between them, placing the ramekins on a cookie sheet for easy handling. Bake at 350°F for about 40-50 minutes, or until the tops are beautifully golden brown. The pudding will puff up during baking and may sink slightly as it cools—that’s a good sign of a properly set custard.

Step 4: Whipping Up The Whiskey Sauce

Once your puddings are out of the oven and still warm (but no longer hot), grab a small saucepan and melt together the brown sugar, butter, Irish whiskey, and heavy cream over medium heat. Stir continuously until the sauce is smooth and slightly thickened—keep an eye on it so it doesn’t burn. This sauce is the showstopper, so don’t rush it.

Step 5: Serving the Final Creation

Drizzle that glossy whiskey sauce generously over each warm pudding. Top with more raisins and a swirl of whipped cream to add a light, airy contrast. Serve immediately to enjoy the pudding at its absolute best.

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Tips from My Kitchen

  • Use Day-Old Bread: Fresh bread is too soft and soaking wet, but day-old bread holds up perfectly for that custardy, yet textured pudding.
  • Don’t Skip the Whiskey in the Custard: It smells amazing and helps bring everything together—trust me, I once left it out and regretted it!
  • Ramekins are Your Friend: Baking individual portions means less mess, quicker baking, and everyone gets their perfect serving.
  • Watch Your Sauce Consistency: If it gets too thick, just add a splash of cream or milk to loosen it up gently.

How to Serve Irish Bread Pudding with Whiskey Sauce Recipe

Irish Bread Pudding with Whiskey Sauce, Irish bread pudding dessert, Whiskey sauce bread pudding, Irish bread pudding recipe, boozy Irish pudding - Two white ramekins filled with layered bread pudding are placed on a white marbled surface. Each ramekin shows three main layers: a chunky, golden-brown bread layer with soft texture at the bottom and middle, covered with a shiny caramel sauce with raisins scattered on top and throughout. The top layer is a generous swirl of white whipped cream sitting neatly on the caramel sauce. Behind the ramekins is a green and white checkered cloth with soft folds, and the background is rustic wood with vertical planks. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep it simple and classic—just whipped cream and a handful of extra raisins on top. Sometimes I add a sprinkle of freshly grated nutmeg or cinnamon for an extra aromatic touch. If I’m feeling festive, a few chopped toasted nuts on top give a lovely crunch that everyone appreciates.

Side Dishes

This dessert pairs beautifully with a cup of strong black coffee or a warm mug of Irish breakfast tea. For a more decadent spread, I’ve served it alongside a cheese board with sharp cheddar and crusty crackers—surprisingly delightful contrast!

Creative Ways to Present

For special occasions, I’ve layered this pudding in a clear glass trifle bowl, alternating pudding, whiskey sauce, and whipped cream with raisins sprinkled in between, creating a show-stopping, crowd-pleasing centerpiece. You can also dust the tops with cocoa powder or garnish with fresh mint for an elegant finish.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover any leftovers tightly with plastic wrap or transfer the pudding into an airtight container. Stored in the fridge, it stays good and tasty for up to 3 days. I find the flavors actually deepen overnight, making the pudding even more irresistible the next day.

Freezing

You absolutely can freeze it! I usually freeze it without the whiskey sauce and whipped cream toppings. Wrap individual portions well in foil and a freezer bag to prevent freezer burn. It keeps nicely for up to 2 months. Just thaw in the fridge overnight before reheating.

Reheating

Reheat your bread pudding in a 325°F oven for about 15-20 minutes, loosely covered with foil to avoid drying out. Then rewarm your whiskey sauce gently on the stove or in the microwave and drizzle over warm pudding. This method keeps the custard silky and soft, just like fresh from the oven.

FAQs

  1. Can I use bread other than French bread for this recipe?

    Yes! While French bread is ideal for its crusty exterior and soft inside, you can use other sturdy breads like brioche or challah. Just ensure the bread is slightly stale or toasted beforehand to absorb the custard properly without getting overly soggy.

  2. Is the whiskey sauce alcoholic?

    The whiskey in the sauce does contain alcohol, but much of it cooks off during preparation, leaving behind rich flavor without strong alcohol content. If you prefer a non-alcoholic version, you can substitute whiskey with a whiskey-flavored extract or a little vanilla extract, but the taste will differ slightly.

  3. Can I prepare the pudding ahead of time and bake it later?

    Absolutely! After mixing the bread and custard, you can cover the dish and refrigerate for up to 24 hours before baking. This actually helps the flavors develop deeper. Just remember to bake it straight from the fridge and add extra baking time if needed.

  4. How do I know when the bread pudding is done baking?

    The top should be a beautiful golden brown, and the custard will have set—meaning it won’t jiggle much when you gently shake the ramekin. A toothpick inserted in the center should come out mostly clean but with a little moisture from the pudding.

  5. Can I make this recipe dairy-free or vegan?

    It’s doable with some adaptations: swap milk for almond or oat milk, use a plant-based butter alternative, and replace eggs with vegan egg substitutes like flax eggs. Keep in mind that texture and flavor might be slightly different, but it’ll still be delicious.

Final Thoughts

I’m genuinely so fond of this Irish Bread Pudding with Whiskey Sauce Recipe because it brings warmth and a bit of celebration to any table, whether it’s St. Patrick’s Day or a chilly evening craving something sweet and comforting. I hope you’ll find it as comforting and delightful as I do—give it a try and watch it become a new favorite in your recipe rotation. Plus, there’s something seriously satisfying about making an old-fashioned dish your own. Cheers to baking and savoring every cozy bite!

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Irish Bread Pudding with Whiskey Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 7 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Irish
Print Recipe

Description

A comforting Irish Bread Pudding soaked in whiskey and warm spices, baked to golden perfection and served with a rich Irish whiskey sauce and whipped cream. This classic dessert is perfect for cozy gatherings or festive occasions, combining soft bread, raisins, and a luscious sauce to delight your taste buds.

Ingredients

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 some 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

  1. Preheat the oven. Preheat your oven to 350 degrees Fahrenheit and prepare your ramekins by spraying them with non-stick spray. Place the ramekins on a cookie sheet for easy handling.
  2. Prepare the bread. Using a bread knife, cut your day old French bread into 1 inch cubes and set them aside in a large bowl.
  3. Heat milk and butter. In a small saucepan, melt the milk and butter together over medium heat until combined and warm.
  4. Mix wet ingredients. In a medium bowl, whisk together the eggs, Irish whiskey, sugar, cinnamon, and nutmeg until smooth and fully blended.
  5. Combine bread with liquids. Pour the egg mixture over the bread cubes and mix gently but thoroughly. Then pour the warm milk and butter mixture over the bread and mix again to ensure all bread pieces soak up the liquids.
  6. Add raisins. Stir in the 1/2 cup of raisins evenly into the bread mixture.
  7. Fill ramekins and bake. Equally scoop the bread pudding mixture into the prepared ramekins on the cookie sheet. Place in the oven and bake for 50 minutes or until the tops are golden brown and the pudding is set.
  8. Cool the pudding. Remove from the oven and allow the bread pudding to cool completely; it will slightly sink as it cools, which is normal.
  9. Prepare whiskey sauce. While the pudding is still warm, combine brown sugar, unsalted butter, Irish whiskey, and heavy whipping cream in a small saucepan over medium heat. Stir continuously until the sauce is smooth and well combined.
  10. Serve. Drizzle the warm whiskey sauce over the cooled bread pudding, then top with additional raisins and a generous spray of whipped cream. Serve immediately and enjoy this delicious Irish dessert.

Notes

  • Use day-old French bread for the best texture; it soaks the custard mixture without becoming too mushy.
  • If preferred, substitute raisins with currants or chopped dried apricots for a different twist.
  • Allowing the bread pudding to cool completely helps it set, making it easier to serve.
  • The whiskey sauce can be made ahead and gently reheated before serving.
  • For a richer pudding, consider adding a splash of vanilla extract to the custard mixture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 110 mg

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