Name: Irish Bread Pudding with Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 2 h 10 min
Cuisine: Irish
Ingredients: ½ cup raisins; ⅓ cup of your preferred spirit (such as Irish style whiskey); 15 ounces (5 to 6 cups) day-old brioche, cut into 1-inch cubes; 2 cups whole milk; 2 tablespoons unsalted butter, plus more for greasing pan; 2 teaspoons pure vanilla extract; ⅓ cup granulated sugar; ¾ teaspoon ground cinnamon; ¼ teaspoon salt; 4 large eggs, beaten; 6 tablespoons unsalted butter, cut into pieces; 2 tablespoons heavy cream (or Irish cream); ¾ cup packed brown sugar; Reserved whiskey soaking liquid from raisins

Irish Bread Pudding with Sauce is a delightful dessert that perfectly captures the flavors of St. Patrick’s Day. Combining the softness of custard-soaked bread with the richness of soaked raisins and a decadent sauce, it’s a dish that’s both comforting and festive. Whether you’re looking to use up leftover bread or simply want to indulge in a warm, flavorful treat, this recipe is sure to impress.

Irish Bread Pudding with Sauce

Why You’ll Love This Recipe

Make Ahead Convenience: This dessert can be prepared in advance, with the bread soaking in the custard overnight if desired, making it perfect for busy occasions like St. Patrick’s Day.
Rich and Flavorful: The soaked raisins bring a delightful depth of flavor, while the sauce adds a luxurious touch to the bread pudding.
Great Use for Leftover Bread: Stale bread works best for this recipe, soaking up the custard mixture perfectly for that soft, moist texture.
Festive for St. Patrick’s Day: A special touch makes this bread pudding a perfect treat for the holiday celebrations.

Ingredients

½ cup raisins
⅓ cup of your preferred spirit (such as Irish style)
15 ounces (5 to 6 cups) day-old brioche, cut into 1-inch cubes
2 cups whole milk
2 tablespoons unsalted butter, plus more for greasing pan
2 teaspoons pure vanilla extract
⅓ cup granulated sugar
¾ teaspoon ground cinnamon
¼ teaspoon salt
4 large eggs, beaten

Sauce

6 tablespoons unsalted butter, cut into pieces
2 tablespoons heavy cream (or Irish cream)
¾ cup packed brown sugar
Reserved liquid from soaking raisins

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a small bowl, soak the raisins in your chosen spirit for 30 minutes. Drain the raisins, reserving the liquid.
Preheat the oven to 350°F (175°C). Grease a 2-quart ceramic or stoneware baking dish with butter. Arrange the brioche cubes in the dish, pressing them down slightly.
In a saucepan over medium heat, combine the milk, butter, vanilla, sugar, cinnamon, and salt. Stir occasionally until the mixture is hot but not boiling. Remove from heat and let it cool slightly.
Whisk the eggs into the cooled milk mixture, stirring continuously to prevent scrambling. Add the soaked raisins and stir to combine.
Pour the custard mixture over the bread cubes, ensuring that all pieces are soaked. Let the bread sit for 45 minutes to an hour to soak in the liquid.
Bake for 40 to 45 minutes, or until the custard is set and the top is golden brown. If the top begins to brown too quickly, cover with aluminum foil to prevent burning.
While the bread pudding is baking, make the sauce. Brown the butter over medium-low heat, then add the brown sugar, reserved soaking liquid, and heavy cream. Stir until the sugar dissolves and remove from heat.
Once the bread pudding is done, pour the warm sauce over the top before serving.

Servings and Timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 1 hour
Total Time: 2 hours 10 minutes

Variations

Change the Mix-ins: Try substituting raisins with dried currants, or adding chopped nuts like pecans or almonds for extra texture. Chocolate chips can also be a delicious addition.
Different Types of Bread: While brioche works beautifully, you can also use Challah, French, or Italian bread for slightly different textures.
Non-Alcoholic Version: For a non-alcoholic version, soak the raisins in orange or apple juice. Replace the soaking liquid in the sauce with extra heavy cream and a bit of vanilla extract.

Storage/Reheating

Storage: Store the bread pudding in the refrigerator, covered, for up to 5 days. For best results, keep the sauce in a separate container to prevent the bread pudding from becoming soggy.
Freezing: You can freeze the bread pudding (without the sauce) for up to 3 months. Be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator before reheating.
Reheating: Reheat the bread pudding at 350°F for 10 to 15 minutes or until warmed through. Reheat the sauce in a saucepan over low heat or in the microwave.

FAQs

1. Can I make this bread pudding ahead of time?

Yes, you can prepare the bread pudding up to 12 hours in advance by letting the bread soak in the custard mixture overnight in the refrigerator.

2. Can I use a different type of bread?

Absolutely! While brioche is recommended, you can use Challah, French, or Italian bread as alternatives.

3. What should I do if my bread pudding is browning too quickly?

If the top of your bread pudding is getting too dark during baking, simply cover it with a piece of aluminum foil and continue baking.

4. Can I make this without the soaking liquid?

Yes, you can substitute the soaking liquid with orange juice or apple juice for the raisins, and for the sauce, simply increase the heavy cream and add a bit of vanilla extract.

5. How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 5 days. Be sure to keep the sauce in a separate container.

6. Can I freeze the sauce?

It’s not recommended to freeze the sauce, as the texture may change upon defrosting. It’s best to make the sauce fresh.

7. Can I use low-fat milk in this recipe?

You can use low-fat milk, but whole milk is preferred for a richer custard texture.

8. How can I prevent the eggs from scrambling in the custard?

Allow the milk mixture to cool slightly before adding the eggs, and whisk constantly while incorporating the eggs to ensure they don’t scramble.

9. Can I serve this with whipped cream or ice cream?

Yes, this bread pudding pairs wonderfully with whipped cream or a scoop of vanilla ice cream for extra indulgence.

10. How can I make this recipe gluten-free?

You can use gluten-free bread to make this recipe gluten-free, though the texture may be slightly different.

Conclusion

Irish Bread Pudding with Sauce is a delicious and festive dessert that’s sure to become a favorite for St. Patrick’s Day celebrations or any time you want a comforting, rich treat. The combination of soaked raisins, a custard-soaked bread base, and the irresistible sauce creates a dessert that’s both flavorful and indulgent. Whether you make it ahead of time or serve it fresh, it’s a guaranteed crowd-pleaser.

Irish Bread Pudding with Sauce

Why You’ll Love This Recipe