Description
This Decadent Irish Bread Pudding with Irresistible Whiskey Sauce is a luscious dessert combining soft, custardy bread pudding infused with a rich whiskey caramel sauce. The blend of French bread soaked in a creamy custard with raisins or chocolate chips and topped with cinnamon sugar offers a comforting, Irish-inspired treat perfect for any occasion.
Ingredients
Whiskey Caramel Sauce
- 1.5 cups granulated sugar
- â…” cup water
- ¼ cup butter, cubed (Adds richness)
- 2 ounces cream cheese, cubed (For a velvety texture)
- ¼ cup Irish whiskey (Infuses classic flavor)
- ¼ cup milk (Balances richness)
Pudding Mixture
- ¾ cup heavy cream (Provides creaminess)
- 1 cup granulated sugar (Sweetens custard)
- ¾ tablespoon pure vanilla extract (Enhances flavors)
- 1 can evaporated milk (Adds creaminess)
- 2 large eggs, lightly beaten (Binds mixture)
- â…” cup whiskey caramel sauce (For added flavor)
Bread and Toppings
- 10 cups cubed French bread, cut into ½ inch cubes (Perfect base)
- ½ cup raisins or chocolate chips (Customize as preferred)
- Cinnamon sugar (To taste)
- Additional whiskey caramel sauce (For serving)
Instructions
- Caramel Sauce Preparation:
In a saucepan over medium-high heat, combine 1.5 cups granulated sugar and â…” cup water. Stir until the sugar dissolves, then let it simmer without stirring for about 17 minutes, until it turns golden.
- Add Butter and Cream Cheese:
Remove from heat and carefully whisk in the cubed butter and cream cheese until the mixture is smooth and velvety.
- Mix in Whiskey and Milk:
Stir in the Irish whiskey and milk to create a luscious whiskey caramel sauce. Set aside to cool completely.
- Preheat Oven and Prepare Dish:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish or six 6-ounce ramekins with nonstick spray for easy removal.
- Combine Custard Ingredients:
In a large bowl, whisk together heavy cream, 1 cup granulated sugar, vanilla extract, evaporated milk, lightly beaten eggs, and â…” cup of the prepared whiskey caramel sauce until well blended.
- Fold in Bread Cubes:
Gently fold the cubed French bread into the custard mixture, stirring to coat every piece evenly, ensuring the bread soaks up the custard thoroughly.
- Chill Mixture:
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the bread to absorb the custard fully.
- Assemble for Baking:
Pour the soaked bread pudding mixture into the prepared baking dish or ramekins, spreading evenly. Sprinkle the top with raisins or chocolate chips and a dusting of cinnamon sugar according to taste.
- Bake:
Bake in the preheated oven for 35 minutes, or until the center is set, and the top is golden brown and slightly crisp.
- Serve:
Serve warm, drizzled generously with additional whiskey caramel sauce for an extra decadent finish.
Notes
- For best results, use slightly stale French bread so the cubes absorb the custard without becoming too mushy.
- You can substitute raisins with chocolate chips or nuts depending on preference.
- Allow the caramel sauce to cool before mixing it into the custard to prevent cooking the eggs prematurely.
- Make the whiskey caramel sauce ahead of time and refrigerate; gently warm before using.
- Ensure not to overbake the pudding to maintain a moist and creamy texture inside.
