Irish Bread Pudding with Caramel Whiskey Sauce

This Irish Bread Pudding with Caramel Whiskey Sauce is a huge hit with everyone!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 55

Total Time 1 25

Servings servings

Calories 419kcal

Author Pam Greer

Ingredients

Bread Pudding

4 cups bread cut into ½ inch cubes
¼ cup raisins
¼ cup Irish whiskey
½ cup sugar
4 large eggs
2 cups milk
1 tablespoon vanilla extract
½ tablespoon sugar
½ teaspoon cinnamon
cooking spray

Caramel-Whiskey Sauce

1 ½ cups sugar
⅔ cup water
¼ cup butter softened
¼ cup cream cheese softened
¼ cup Irish Whiskey
¼ cup milk

Instructions

Bread Pudding

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.

Whiskey Sauce

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.

Notes

The ratio of one cup of bread to one egg makes for an eggy custard like bread pudding. Use 3 eggs instead of 4 if you want a less custard like pudding.

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.

Nutrition