Irish Bread Pudding Recipe With Whiskey Caramel Sauce

Ingredients for Irish Bread Pudding

This traditional Irish bread pudding recipe is much easier to make than it seems. And the rich whiskey caramel sauce is what really sets this dessert apart. It’s the best St. Patrick’s Day dessert!

Bread: French bread is a great option for bread pudding because it has a tough and chewy texture that holds up well when soaked in the egg mixture. Brioche, challah, or another sturdy loaf also works well. Eggs: Eggs create the thick custardy texture of the bread pudding mixture. Sugar: Granulated sugar adds the right amount of sweetness. Milk + Cream: Heavy cream and evaporated milk add richness to the custard, and regular milk helps thin the sauce. Whiskey Caramel Sauce: This indulgent sauce is made from whiskey, milk, sugar, water, butter, and cream cheese. Raisins: Raisins add a nice texture and sweetness to the dessert. Cinnamon: This adds the perfect level of warmth.

Variations on Irish Bread Pudding with Whiskey Sauce

We love this delicious bread pudding with traditional raisins, but it’s also delicious with golden raisins, dried cranberries, or even dried apricots. If you’re not a fan, try using chocolate chips instead. The flavor is different but still delicious!

How to Store and Reheat

Let the Irish bread pudding cool to room temperature before storing, but be sure to move it to the fridge within 2 hours of baking. Wrap the casserole dish or ramekins tightly in plastic wrap or aluminum foil and store in the refrigerator for up to 4 days. Store the extra whiskey caramel sauce separately. For best results, reheat in the oven at 350°F until fully warmed through. You can reheat the sauce on the stove.

How to Freeze

Freeze bread pudding in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating. We don’t recommend freezing the whiskey sauce.

Serving Suggestions

This Irish bread pudding is honestly the best way to cap off a St. Patrick’s Day feast. Make our favorite crockpot corned beef and cabbage and colcannon for dinner, and cap off the night with some homemade Irish cream or green mint vanilla milk. Delish!

Notes from the Test Kitchen

Stale or day-old bread works best, so this recipe is a great way to use up leftover bread. If your bread is too fresh, just let it sit out overnight before making this delicious dessert.