Description
A comforting Irish Bread Pudding recipe featuring day-old French bread soaked in a spiced custard with Irish whiskey and raisins, baked to golden perfection and served with a rich Irish whiskey sauce and whipped cream topping.
Ingredients
Scale
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
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit and lightly spray the ramekins or baking dishes, then place them on a cookie sheet for easy handling.
- Prepare bread: Using a bread knife, cut the day-old French bread into 1-inch cubes and set them aside in a large mixing bowl.
- Melt milk and butter: In a small saucepan over medium heat, gently melt the milk and unsalted butter together until fully combined and warmed through.
- Mix custard: In a medium bowl, whisk together the eggs, Irish whiskey, sugar, cinnamon, and nutmeg until smooth and well incorporated.
- Combine ingredients: Pour the egg mixture over the bread cubes and stir gently to combine, then pour the warm milk and butter mixture over the bread and mix again until evenly soaked.
- Add raisins: Stir in the 1/2 cup of raisins evenly throughout the bread mixture.
- Fill ramekins: Evenly divide the bread pudding mixture between the prepared ramekins, smoothing the tops and optionally adding extra raisins on top for garnish.
- Bake pudding: Bake in the preheated oven for 50 minutes until the top is golden brown and the custard is set but still slightly soft in the center.
- Cool pudding: Remove the ramekins from the oven and allow the bread pudding to cool completely; it may sink slightly as it cools, which is normal.
- Make whiskey sauce: While the pudding is still warm, prepare the Irish whiskey sauce by combining 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.
- Serve: Drizzle the warm whiskey sauce over the cooled bread pudding, top with additional raisins and a generous spray of whipped cream, then serve immediately and enjoy.
Notes
- Use day-old French bread for best texture as it soaks up the custard better than fresh bread.
- Adjust the whiskey amount to taste or substitute with a non-alcoholic caramel sauce for a kid-friendly version.
- If you don’t have ramekins, use a small baking dish but adjust baking time accordingly.
- The pudding will sink slightly after baking and cooling; this is normal and does not affect taste or quality.
- For a richer pudding, substitute whole milk with half-and-half or cream.
- Leftover pudding can be refrigerated and gently reheated before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
