Irish Bread Pudding with Whiskey Caramel Sauce

What are your favorite St. Patrick’s Day traditions? We love to head to our local parade, enjoying green beer, and then returning home for delicious Irish Bread Pudding with Whiskey Caramel Sauce. Our dog, Scout, even joins the festivities sporting her favorite green sequined collar. It’s one of our favorite holidays!

There’s something incredibly comforting about bread pudding. It’s simple to make yet downright decadent—perfect for a cozy date night, rewarding yourself after a long week, or celebrating the little things in life.

This Irish Bread Pudding with Whiskey Caramel Sauce is ideal for St. Patrick’s Day. It’s bursting with enticing flavors, warmth, and simplicity. What’s not to love?

I have a serious love for bread pudding. From chocolate to pumpkin, and even croissant bread pudding, I enjoy them all. However, the Irish bread pudding paired with whiskey caramel sauce shines above the rest, exploding with flavor and character.

You can prepare Irish bread pudding in either a large casserole dish or individual ramekins. It makes for an easy dessert when entertaining. Allow the bread pudding to soak in the custard goodness, then bake until golden. Top with extra whiskey caramel sauce or whipped cream for an indulgent treat.

I often soak the raisins in whiskey beforehand for extra flavor. If you’re not fond of raisins (looking at you, husband!), chocolate chips also make a delightful alternative!

This decadent dessert is also the perfect finale to a hearty meal like Irish lamb stew, paired with soda bread.

The whiskey caramel sauce elevates this Irish bread pudding from merely delicious to luxuriously decadent. Unlike other recipes that simply drizzle sauce on top, this recipe incorporates part of the whiskey caramel sauce into the custard, ensuring its delightful flavor permeates every bite.

Of course, you can serve additional sauce on top for a truly indulgent experience. Consider making extra whiskey caramel sauce to drizzle over ice cream or apple pie—who says it’s just for St. Patrick’s Day?

Ingredients You’ll Need

Before preparing the bread pudding, start with the whiskey caramel sauce. You’ll need:

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

Feel free to use your favorite Irish whiskey, with Jameson being an excellent choice. Any leftovers can be used to make Irish Old Fashioneds or Irish coffee for your St. Patrick’s Day meal.

For the bread pudding, you will need:

• 10 cups cubed French bread (1/2 inch cubes)
• 1/2 cup raisins (or chocolate chips)
• 2/3 cup whiskey caramel sauce
• 3/4 cup heavy cream
• 1 cup granulated sugar
• 3/4 tablespoon pure vanilla extract
• 1 can evaporated milk (12 ounces)
• 2 eggs, lightly beaten
• Cinnamon sugar to taste

This recipe serves well in a 9 x 13-inch pan, or you can use approximately six 6-ounce ramekins. French bread is particularly effective for this recipe as it absorbs custard without becoming overly soggy.

Don’t let the idea of making caramel sauce intimidate you; it’s simpler than you might think. Start by combining the water and sugar in a saucepan over medium-high heat using a larger than necessary saucepan.

Stir until the sugar dissolves, then refrain from stirring any further. Allow the mixture to simmer until it turns a lovely golden hue (about 17-20 minutes), while keeping an eye on it, as it transitions from no color to golden to burnt very quickly.

Once golden, remove from the heat and whisk in the butter and cream cheese until smooth. Then carefully stir in the whiskey and milk, allowing it to bubble a little again. Set this sauce aside once all the clumps have dissolved.

To prepare the bread pudding, mix the cream, sugar, vanilla, evaporated milk, eggs, and 2/3 cup of whiskey sauce in a large bowl, whisking until well blended. Fold in the cubed bread ensuring every piece is adequately coated with the custard.

Cover and refrigerate for at least 30 minutes (up to overnight) allowing the bread to soak up the custard. When ready to bake, pour the mixture into a greased baking dish or individual ramekins. Top with raisins or chocolate chips and a sprinkle of cinnamon sugar.

Bake for about 35 minutes or until set. Serve warm, drizzling with extra whiskey caramel sauce as desired.