Irish Bread Pudding
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
5 steps. 5 minutes total.
- 1
Step 1
- a.Prepare Bread and Soak Raisins
- b.Preheat your oven to 350°F (175°C). Generously butter a 9x13 inch baking dish.
- c.In a small bowl, combine the raisins with 1/4 cup of Irish whiskey. Set aside to soak for at least 15-20 minutes, allowing them to plump up.
- d.Spread the stale bread cubes in an even layer in the prepared baking dish.
- 2
Step 2
- a.Make the Custard and Soak Bread
- b.In a large bowl, whisk 4 large eggs with 1 cup of granulated sugar until the mixture is pale yellow and slightly thickened.
- c.Gradually whisk in the whole milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until everything is smoothly combined.
- d.Pour the custard mixture evenly over the bread cubes. Gently press down on the bread with a spatula to ensure it's fully submerged. Let the dish sit for 20-30 minutes, allowing the bread to absorb the rich custard.
- 3
Step 3
- a.Bake the Bread Pudding
- b.Drain any excess whiskey from the raisins and scatter them evenly over the soaked bread.
- c.Melt 4 tablespoons (1/4 cup) of the unsalted butter and drizzle it over the entire surface of the pudding.
- d.Bake for 45-55 minutes, or until the pudding is puffed, golden brown, and the center is set. A knife inserted near the center should come out clean, and it should have only a slight jiggle.
- 4
Step 4
- a.Prepare the Irish Whiskey Sauce
- b.While the pudding bakes, melt the remaining 1/2 cup of unsalted butter in a small saucepan over low heat.
- c.Whisk in the remaining 1 cup of granulated sugar and the final large egg. It is crucial to keep the heat very low to prevent scrambling.
- d.Continue whisking constantly and vigorously for 3-5 minutes until the sauce thickens slightly. Do not allow it to boil.
- e.Remove the saucepan from the heat and carefully stir in the remaining 1/4 cup of Irish whiskey.
- 5
Step 5
- a.Rest and Serve
- b.Once baked, remove the bread pudding from the oven and let it rest for at least 15 minutes. This allows the custard to set fully, making it easier to slice.
- c.Cut into squares and serve warm, drizzled generously with the prepared Irish whiskey sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using stale, dry bread is the most important step. It absorbs the custard much better than fresh bread, preventing a soggy pudding.
- 2For the richest flavor, use a high-quality, enriched bread like brioche or challah.
- 3When making the whiskey sauce, low heat and constant whisking are essential. This prevents the egg from curdling and ensures a smooth, creamy sauce.
- 4Let the pudding rest for at least 15 minutes after baking. This allows the custard to set, resulting in cleaner slices.
- 5To check for doneness, a knife inserted near the center should come out clean. The pudding should be puffed and golden, with a slight jiggle in the very center.
- 6Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm.
Adapt it for your goals.
Chocolate Chip
For a sweeter version, fold 1 cup of semi-sweet or dark chocolate chips into the bread mixture along with the raisins.
Nutty CrunchNutty Crunch
Add 1/2 cup of toasted, chopped pecans or walnuts to the pudding before baking for added texture and nutty flavor.
Non AlcoholicNon-Alcoholic
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.
Spiced AppleSpiced Apple
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.
Why this is on our healthy list.
Comfort and Satiety
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.
Source of Energy
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.
Minor Nutrients from Raisins
Raisins contribute small amounts of dietary fiber, iron, and potassium to the dish, offering a slight nutritional boost to this otherwise indulgent dessert.
Frequently asked questions
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.