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A classic comfort dessert featuring stale bread soaked in a rich, creamy custard with plump, whiskey-soaked raisins. Baked until golden and served with a decadent Irish whiskey sauce, it's the perfect end to any meal.
For 8 servings
Prepare Bread and Soak Raisins
Make the Custard and Soak Bread
Bake the Bread Pudding
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A classic comfort dessert featuring stale bread soaked in a rich, creamy custard with plump, whiskey-soaked raisins. Baked until golden and served with a decadent Irish whiskey sauce, it's the perfect end to any meal.
This irish_american recipe takes 80 minutes to prepare and yields 8 servings. At 957.33 calories per serving with 13.61g of protein, it's a beginner-friendly recipe perfect for dessert.
Prepare the Irish Whiskey Sauce
Rest and Serve
For a sweeter version, fold 1 cup of semi-sweet or dark chocolate chips into the bread mixture along with the raisins.
Add 1/2 cup of toasted, chopped pecans or walnuts to the pudding before baking for added texture and nutty flavor.
Replace the Irish whiskey with strong-brewed black tea or apple juice for soaking the raisins. In the sauce, omit the whiskey and add 1 teaspoon of rum extract after removing it from the heat.
Add 1 cup of peeled, finely diced apple (like Granny Smith) to the bread cubes and increase the ground cinnamon to 1.5 teaspoons for a fall-inspired twist.
As a rich, warm dessert, bread pudding provides a strong sense of comfort and satisfaction. The combination of carbohydrates and fats is very satiating, making it a fulfilling treat.
Due to its high content of carbohydrates from bread and sugar, and fats from cream and butter, this dessert provides a significant and quick source of caloric energy.
Raisins contribute small amounts of dietary fiber, iron, and potassium to the dish, offering a slight nutritional boost to this otherwise indulgent dessert.
One serving of this Irish Bread Pudding contains approximately 850-900 calories. It is a very rich and decadent dessert, best enjoyed as a special treat.
No, Irish Bread Pudding is not considered a healthy food. It is high in calories, saturated fat, and sugar. It should be consumed in moderation as part of a balanced diet.
Yes, you can assemble the pudding (steps 1 and 2) up to 24 hours in advance. Cover it tightly and refrigerate. Before baking, let it sit at room temperature for 30 minutes. The sauce can also be made ahead, stored in the fridge, and gently reheated on low heat.
Stale, enriched breads like brioche, challah, or even French bread are ideal. Their sturdy yet soft texture absorbs the custard perfectly without becoming mushy. Avoid using very dense whole-grain or sourdough breads.
The sauce likely curdled because the heat was too high, causing the egg to cook too quickly and scramble. To prevent this, always use very low heat and whisk constantly and vigorously. If you see it starting to curdle, immediately remove it from the heat and continue whisking to try and smooth it out.