This Irish Bread Pudding with Caramel Whiskey Sauce makes the perfect dessert for grown-ups! The Whiskey Sauce Recipe is amazing! Sweet, creamy and with a kick of whiskey! A double dose of whiskey with whiskey soaked raisins in the bread pudding and whiskey in the sauce!
The Best Bread Pudding Recipe
I don’t do a lot of cooking specifically for St. Patrick’s Day. Other than Corned Beef and Cabbage, I don’t associate the holiday with food. I associate it with beer. Lots of beer. Most likely green. I did add a Midori Gin and Tonic to my list of green cocktails recently!
I never gave any thought really to a dessert to serve on St. Patrick’s Day. Something green? A smoothie? Green cupcakes?
Then I found the Best Bread Pudding Recipe – seriously, this is the best. Or maybe I should say the Best Whiskey Sauce Recipe because that is what makes this even more amazing. I’ve brought this to parties and I’ve seen people licking their plates afterwards to get every last bit of the sauce!
Ingredients in Irish Bread Pudding and Whiskey Sauce
Ingredients in the bread pudding:
- Bread – brioche, french bread, stale bread.
- Whiskey – Irish or your favorite whiskey.
- Eggs – four eggs, use three if you want it less custard like.
- Milk – whole, low fat, or half and half.
- Vanilla Extract – I used my Homemade Vanilla Extract
Ingredients for the Caramel Whiskey Sauce:
- Cream Cheese
- Irish Whiskey
Steps for Making Irish Bread Pudding
- Step 1 – gather your ingredients. Also bring out the cream cheese to soften.
- Step 2 – in a small bowl soak the raisins in the whiskey.
- Step 3 – lightly grease a 2 quart casserole dish.
- Step 4 – Cut bread into 1/2 inch cubes, until you have 4 cups of bread. Place in casserole dish.
- Step 5 – in a batter bowl, whisk together the eggs, milk, vanilla extract and a pinch of salt.
- Step 6 – pour over the bread and push down to get all the bread moist. Let sit for 10 minutes.
- Step 7 – scatter raisins and whiskey over the top and sprinkle with cinnamon sugar mixture. Cover with aluminum foil and place on a baking sheet. Bake for 40 minutes. Remove cover and bake for 15 more minutes.
- Step 8 – remove from oven.
Steps for Making the Whiskey Sauce
The whiskey sauce is the highlight of this bread pudding. It is luscious and creamy with a kick from the whiskey.
You begin by caramelizing sugar and water. Mix sugar and water in a saucepan over medium high heat until sugar dissolves. Cook for 15 more minutes (with no stirring) or until it reaches a caramel color.
While it’s cooking, cube the butter and the softened cream cheese. When the sugar is caramelized, remove it from the heat and whisk in the cream cheese and butter, one cube at a time. Add milk and whiskey.
The whiskey sauce can be a little tricky. Sometimes the cream cheese doesn’t emulsify completely and you have very tiny white bits in the sauce. Sometimes the sauce separates on standing. Even if this happens, it still tastes amazing! Just stir it before drizzling.
The sauce is from a cooking light recipe, but I don’t make it light. I make it with full fat milk, butter and cream. This is seriously amazing!
Irish Bread Pudding and Whiskey Sauce
This has to be my favorite bread pudding! It doesn’t hurt that it has a double dose of whiskey! Whiskey soaked raisins and whiskey in the sauce!
Guess what? I’m not a huge fan of whiskey. I’ll drink it in a mixed cocktail, but I don’t drink it straight or neat or whatever they call it.
But in this bread pudding and whiskey sauce, it’s amazing! So even if you aren’t a huge fan of whiskey, you will still love this!
Looking for More Whiskey Recipes
If you make this amazing bread pudding, be sure and let me know what you thought!
Irish Bread Pudding with Caramel Whiskey Sauce
- 1 1/2 cups sugar
- 2/3 cup water
- 1/4 cup butter softened
- 1/4 cup cream cheese softened
- 1/4 cup Irish Whiskey
- 1/4 cup milk
- Preheat oven to 350.
- Combine raisins with whiskey in a small bowl and let soften.
- Grease a casserole dish and add the bread cubes.
- Whisk together the eggs, milk, sugar, vanilla extract and a pinch of salt.
- Pour the egg mixture over the bread cubes and push down to soak every piece of bread. Let sit for 10 minutes
- Scatter the whiskey soaked raisins over the top and drizzle the whiskey. Combine the cinnamon and sugar and sprinkle over the top.
- Cover with aluminum foil and place on a baking sheet. Bake for 40 minutes, uncover and bake for 15 more minutes.
- Combine the sugar and water in a small saucepan over medium high heat and stir until sugar dissolves. Cook for 15 minutes (not stirring) or until golden.
- Cut the butter and cream cheese into small cubes.
- Remove sugar from the heat and carefully add butter and cream cheese , whisking until smooth. Cool slightly and stir in whiskey and milk.
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This post was originally published in 2015 and has been updated for 2019!