Irish Bread Pudding

Irish bread pudding is a simple but tasty homemade bread pudding. This easy bread pudding makes a perfect dessert on St. Patrick's Day!

Course Dessert

Cuisine Irish

Prep Time 10

Cook Time 55

Resting time 15

Total Time 1 20

Servings servings

Calories 362kcal

Author Kate @ I Heart Eating

Equipment

9x13-inch pan

Ingredients

Bread pudding

1 cup raisins
2 ounces Jameson Irish whiskey
16 ounces brioche bread in 1- inch cubes, about 10 cups
6 large eggs
1 cup granulated sugar
1 tablespoon vanilla extract
5 cups milk
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Sauce

¾ cup granulated sugar
¼ cup water
¾ cup heavy cream
¼ cup salted butter
2-3 tablespoons Jameson Irish whiskey

Instructions

Preheat oven to 350° F. Grease a 13x9-inch baking dish. Set aside.
Add the raisins and whiskey to a small bowl. Set aside.
1 cup raisins, 2 ounces Jameson Irish whiskey
Place the bread cubes in an even layer on a rimmed baking sheet. I use a jelly roll pan.
16 ounces brioche bread
Lightly toast the bread cubes for 10 minutes.
Set aside.
Add the milk, eggs, sugar, vanilla, cinnamon, and nutmeg to a large bowl.
6 large eggs, 1 cup granulated sugar, 1 tablespoon vanilla extract, 5 cups milk, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
Whisk until well combined.
Add the toasted bread cubes to the prepared baking dish.
Pour the egg mixture over the bread cubes.
Add the raisins and whiskey to the bread cube mixture.
Lightly toss to coat and combine.
Let it stand 15 minutes, pushing the bread cubes into the egg mixture if needed.
Bake for 45-55 minutes, or until set and baked through. The bread pudding will be puffed and lightly browned.
To make the sauce, heat the sugar in water over low heat in a medium saucepan, stirring until sugar is dissolved and mixture is well-combined.
¾ cup granulated sugar, ¼ cup water
Bring to a boil and cook, without stirring, until caramelized, about 15 to 20 minutes.
In a separate small saucepan, warm the heavy cream over low. This will help to prevent the sugar from recrystallizing.
¾ cup heavy cream
Add butter and warmed heavy cream to sugar mixture, and cook until well-combined, 1 to 2 minutes.
¼ cup salted butter
Remove from heat and let cool for 5 minutes.
Stir in the whiskey, and add additional cream if necessary.
2-3 tablespoons Jameson Irish whiskey
Serve over the warm bread pudding.

Notes

Raisins: I use dark raisins, but golden raisins would also work.
Irish whiskey: American whiskey could be used in place of the Irish whiskey. If you'd prefer to make a non-alcoholic bread pudding, you can use orange juice or boiling water. If you use boiling water, drain the water before stirring the raisins in.
Brioche bread: Or a similar bread like challah. I don't take the crust off of the bread.
Sugar: Feel free to adjust the amount of sugar to suit your tastes.
Milk: Any milk from skim milk to whole milk will work. Whole milk will give you richer bread pudding. Heavy cream could also be used for ultra-rich bread pudding.
Nutrition values are estimates.

Nutrition