Description
Irish Bread Pudding with Sauce is a comforting and festive dessert that combines the richness of custard-soaked bread with whiskey-soaked raisins and a decadent whiskey sauce. Perfect for St. Patrick’s Day or any special occasion, this dessert is a crowd-pleaser.
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
Whiskey Sauce:
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
Instructions
- 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.
Notes
- You can change the mix-ins by using dried currants, chopped nuts, or even chocolate chips for a fun twist.
- If you want to use a different bread, Challah, French, or Italian bread are good alternatives.
- For a non-alcoholic version, substitute the whiskey with orange or apple juice, and replace the soaking liquid in the sauce with extra heavy cream and vanilla extract.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 35g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
