Irish Bread Pudding with Whiskey Caramel Sauce

Irish Bread Pudding with Whiskey Caramel Sauce is the perfect dessert for St. Patrick's Day, or any day!

Irish Bread Pudding with Whiskey Caramel Sauce is the perfect way to celebrate St. Patrick’s Day! Such a decadent and easy dessert.

Is there anything more comforting than bread pudding? Super simple while also being decadent, it’s the perfect way to indulge on date night, after a long week, or just celebrating every day things. This Irish Bread Pudding with Whiskey Caramel Sauce is perfect for St. Patrick’s Day! Oozing with flavors that make St. Patrick’s Day a favorite (WHISKEY!), warm, delicious, and SO EASY. What’s not to love?!

Irish Bread Pudding with Whiskey Caramel Sauce is the perfect dessert for just about any occasion. Warm, comforting and so delicious!

I just have such a thing for bread pudding. I’ve made it with chocolate (Hot Chocolate to be exact!), and even made an apple pie version. But you can’t beat this Irish Bread Pudding with Whiskey Caramel Sauce version. It’s bursting with flavor and personality.

You can bake it in a large casserole dish, or in individual ramekins. It’s the perfect dessert to make when entertaining, because it’s thrown together in minutes. Leave it a bit to soak up all the goodness and then bake. Top with extra caramel, whipped cream, or caramel for an extra special treat. Don’t you just want to dive right in??

Irish Bread Pudding with Whiskey Caramel Sauce is warm, comforting and so easy to make!

I love to soak the raisins beforehand in the whiskey to make them little flavor bombs. If you’re not a raisin lover (hello my husband!), I have also used chocolate chips. Now THAT is decadent! Ooey, gooey, and oh so perfect.

What are your favorite St. Patrick’s Day traditions? We love to head to our local parade (STL is known for their family parades on St. Patrick’s Day, it is SO fun), drink some green beer, and then head home for Irish Bread Pudding with Whiskey Caramel Sauce. Our dog Scout even joins the fun by wearing her favorite green sequined collar. That poor dog doesn’t stand a chance. It’s one of our favorite days and I hope you love it just as much! Enjoy!!

Irish Bread Pudding with Whiskey Caramel Sauce is so easy and so delicious!

For more St. Patrick’s Day inspired treats, be sure to check these Irish Cream Brownies and this Homemade Chocolate Pudding with Baileys Irish Cream.

Irish Bread Pudding with Whiskey Caramel Sauce

Yield: 6-8 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

For the Bread Pudding

  • 3/4 cup heavy cream
  • 1 cup granulated sugar
  • 3/4 tablespoon vanilla extract
  • 1 (12 ounce) can evaporated milk
  • 2 eggs, lightly beaten
  • 3/4 cup Irish Whiskey Caramel Sauce (see below), divided use
  • Approximately 10 cups cubed French bread, (cut into 1/2 inch cubes)
  • 1/2 cup raisins (or chocolate chips if you don't like raisins)
  • cinnamon and sugar for topping (about 1 tablespoon cinnamon and 2 tablespoons sugar mixed to combine)

For the Whiskey-Caramel Sauce

  • 1 1/2 cups granulated sugar
  • 2/3 cup water
  • 1/4 cup salted butter, cubed
  • 2 ounces cream cheese, cubed
  • 1/4 cup Irish Whiskey
  • 1/4 cup milk

Directions:

For the Whiskey Caramel Sauce

  1. Combine sugar and water in a small saucepan over medium-high heat.
  2. Stir until the sugar completely dissolves. Stop stirring and allow to simmer until mixture is golden (about 17 minutes). DO NOT STIR! Remove from heat.
  3. Carefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time. Stir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.

For the Bread Pudding

  1. In a large bowl, combine heavy cream, sugar, vanilla extract, evaporated milk, eggs, and 2/3 cup caramel whiskey sauce in a large bowl. Stir well with a whisk.
  2. Add bread cubes, using a spatula to push down and make sure each piece of bread is coated.
  3. Cover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.
  4. Preheat oven to 350°F. If using a casserole dish, spray a 13 x 9-inch baking dish with nonstick spray, or spray each ramekin with nonstick spray (approximately 6 ramekins).
  5. Pour bread mixture into prepared casserole dish, or divide between the prepared ramekins.
  6. Sprinkle top with cinnamon and sugar mixture and raisins or chocolate chips.
  7. Bake in preheated oven for 35 minutes or until set. Serve warm with more caramel-whiskey sauce.

Irish Bread Pudding with Whiskey Caramel Sauce - so easy and so delicious!

by Becky

Hi, I'm Becky from The Cookie Rookie! I love to make easy recipes anyone can make and everyone will love. Cooking should be fun and accessible, and always delicious! I started cooking at age 30 and haven't looked back. If I can make it, you definitely can! Thanks for following along with the fun!

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8 Responses to “Irish Bread Pudding with Whiskey Caramel Sauce”

  1. Millie — March 17, 2016 at 11:50 am

    Thank you Becky for the recipe. I have a small question. How many loafs do we need for the 10 cups of bread?

    • Jamie — March 17th, 2016 at 12:25 pm

      Millie-
      Thanks for stopping by, it was 2 medium loaves for Becky. I hope this helps.
      -Jamie

  2. Donna — March 17, 2016 at 9:31 pm

    I wish you would set your recipes up so they can be printed off the page they are on.

    • Jamie — March 17th, 2016 at 10:08 pm

      Donna-
      You can print the recipes directly from the page. Just look to the right of the recipe and hit the “print recipe” button.
      -Jamie

  3. Karly Campbell — April 11, 2016 at 2:40 pm

    So maybe I missed St. Pats, but this bread budding still HAS to happen in my kitchen. Seriously, I might dive head first into that caramel sauce. Amazing!

    • Jamie — April 11th, 2016 at 3:39 pm

      Thanks so much for stopping by, Karly!

  4. jeannette burgess — June 16, 2016 at 11:25 am

    If I use muffin pans, how long do I baked mini cakes?

    • Jamie — June 20th, 2016 at 12:56 pm

      Hi, Jeannette! I think you could definitely use the muffin pans. Bake for about 30 minutes (but start checking at 20 minutes) at 350 degrees. Let me know how it goes!

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