Irish Whiskey Caramel Bread Pudding with Homemade Sauce
Rich bread pudding with homemade whiskey caramel sauce, featuring cubed French bread soaked in a luxurious custard base infused with Irish whiskey. The caramel sauce doubles as both a mix-in and topping, creating layers of deep butterscotch flavor throughout. Perfect for special occasions or when you want to transform day-old bread into an impressive dessert. The combination of evaporated milk and heavy cream creates an exceptionally creamy texture, while raisins add bursts of sweetness.
Ingredients
- 1 ½ cups granulated sugar
- ⅝ cup water
- ¼ cup salted butter, cubed
- 2 ounces cream cheese, cubed
- ¼ cup Irish whiskeybourbon1:1alcohol-free
use whiskey extract
- ¼ cup milk
- ¾ cup heavy cream
- 1 cup granulated sugar
- ¾ tablespoon pure vanilla extract
- 12 ounces evaporated milk
- 2 large eggs, lightly beaten
- 10 cups French bread, cubed
- ½ cup raisins
- 1 tablespoon ground cinnamon, for topping
- 2 tablespoons granulated sugar, for topping
Instructions
- 1
Combine sugar and water in small saucepan over medium-high heat, stir until sugar dissolves
- 2
Stop stirring and simmer until mixture turns golden, about 17 minutes
- 3
Remove from heat and carefully whisk in butter and cream cheese until smooth
- 4
Stir in whiskey and milk, set aside
- 5
Preheat oven to 350°F and spray baking dish or ramekins with nonstick spray
- 6
Whisk together heavy cream, sugar, vanilla, evaporated milk, eggs, and 2/3 cup caramel sauce
- 7
Add bread cubes and press down to ensure all pieces are coated
- 8
Cover and refrigerate for at least 30 minutes
- 9
Pour mixture into prepared baking dish and sprinkle with raisins, cinnamon, and sugar
- 10
Bake for 35 minutes or until set
- 11
Serve warm with remaining caramel sauce
Tips
Don't stir the sugar mixture once it begins simmering to prevent crystallization and ensure smooth caramel.
Soak the bread mixture for at least 30 minutes to achieve the best custard-like texture throughout.
Make extra caramel sauce as it keeps well refrigerated and makes an excellent topping for ice cream.
Good to Know
Cover and refrigerate up to 3 days. Reheat individual portions in microwave.
Assemble completely and refrigerate overnight before baking. Add 5-10 minutes to baking time.
Serve warm drizzled with extra caramel sauce and optional vanilla ice cream.
Common Mistakes
Stir caramel while simmering to avoid crystallized, grainy texture.
Skip soaking time to prevent dry, uneven bread pudding.
Add whiskey to hot caramel too quickly to avoid violent bubbling and splattering.
Substitutions
FAQ
Can I make this without alcohol?
Yes, substitute whiskey with 1 teaspoon whiskey extract or omit entirely. The caramel will still be delicious without the whiskey component.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat individual portions in microwave for 30-60 seconds until warmed through.
Can I freeze bread pudding?
Yes, wrap cooled pudding tightly and freeze up to 2 months. Thaw overnight in refrigerator and reheat in 300°F oven.