Irish Bread Pudding
A cozy, soul-warming dessert that transforms day-old bread into something truly special. This Irish version gets its character from a rich custard kissed with Irish whiskey and a sprinkle of cinnamon, baked until the top is golden and crisp while the inside stays impossibly soft and creamy. Serve it warm with a drizzle of whiskey sauce for pure comfort.
For 4 servings
- prep · ~2 min
Grease the dish and arrange the bread.
1.Grease an 8-inch square baking dish with 1 tablespoon butter.2.Spread the bread cubes evenly in the dish and scatter raisins over top if using. - mix · ~3 min
Whisk the custard.
1.In a large mixing bowl, crack 4 eggs and whisk until smooth.2.Add milk, heavy cream, sugar, whiskey, vanilla, cinnamon, nutmeg, and salt.3.Whisk until the sugar dissolves and the mixture is fully combined.TIPWhisk gently to avoid building too much foam — you want a silky custard, not a frothy one. - prep · ~16 min
Pour the custard over the bread and let it soak.
1.Pour the custard mixture evenly over the bread cubes, covering every piece.2.Press the bread down gently with a spatula so all pieces get submerged.3.Cover with plastic wrap and let sit at room temperature for 15 minutes so the bread absorbs the custard.TIPDon't skip the rest — the bread needs time to drink up all that custard for a creamy interior. - bake · ~45 min
Bake the bread pudding.
Preheat the oven to 350°F (175°C). Remove the plastic wrap and place the dish in the oven. Bake for 40 to 45 minutes, or until the top is golden brown and puffed and a knife inserted in the center comes out mostly clean with just a little custard clinging.
TIPCover loosely with foil after 25 minutes if the top is browning too fast. - rest · ~10 min
Cool slightly before serving.
Remove the bread pudding from the oven and let it rest on a wire rack for 10 minutes. It will deflate slightly, which is perfectly normal.
TIPServing it warm is best, but not straight from the oven — the custard needs a moment to set. - serve
Scoop into bowls and serve warm.
Spoon generous portions into serving bowls. Drizzle with extra whiskey sauce or a dollop of whipped cream if you like.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old bread for better texture—fresh bread turns mushy instead of creamy.
- 2Grate nutmeg fresh from a whole nut for a brighter, warmer spice note.
- 3Press the bread cubes gently into the custard to ensure every piece soaks evenly.
- 4Let the bread rest with the custard for a full 15 minutes for the creamiest interior.
- 5Cover with foil halfway through if the top browns before the center sets.
- 6Cool for 10 minutes after baking so the custard firms up slightly for clean servings.
- 7Store leftover pudding in the fridge; reheat in a 300°F oven for 10 minutes to restore the crisp top.
Adapt it for your goals.
No-alcohol
Omit the Irish whiskey and replace it with an extra tablespoon of vanilla extract and a tablespoon of apple juice for a family-friendly version with a hint of fruit.
chocolate chipChocolate chip
Swap the raisins for 1/2 cup of dark chocolate chips for a decadent Irish-meets-chocolate twist that kids and adults love.
gluten freeGluten-free
Use gluten-free day-old brioche or white bread and ensure all other ingredients are certified gluten-free to make this dessert accessible to those with sensitivities.
veganVegan
Replace eggs with flax eggs (3 tbsp ground flax + 9 tbsp water), use full-fat oat milk and canned coconut cream, and omit the whiskey or use a vegan Irish whiskey alternative for a dairy-free, egg-free version.
Why this is on our healthy list.
Moderate Protein from Eggs
Four large eggs provide about 24 grams of protein, which helps with satiety and muscle repair in this dessert.
Calcium from Milk and Cream
Whole milk and heavy cream contribute calcium and vitamin D (if fortified), supporting bone health in each serving.
Antioxidants from Cinnamon
Ground cinnamon contains cinnamaldehyde and other antioxidants that may help reduce inflammation and regulate blood sugar.
Digestive Aid from Nutmeg
Freshly grated nutmeg contains myristicin, a compound traditionally used to soothe digestion, though used here in small amounts for flavor.
Frequently asked questions
Brioche or challah work best due to their richness, but any sturdy day-old white bread will do—avoid soft sandwich bread as it turns soggy.
