By Becky Hardin
Published Mar 16, 2016
With St. Patrick’s Day coming up, we can’t stop thinking about what dessert we’re going to serve with our corned beef and cabbage. This traditional Irish Bread Pudding soaked in a rich whiskey caramel sauce is sweet, gooey, and so comforting– the perfect ending to a day filled with celebration.
Ingredients for Irish Bread Pudding
This traditional Irish bread pudding recipe is much easier to make than it seems. And the rich whiskey caramel sauce is what really sets this dessert apart. It’s the best St. Patrick’s Day dessert !
- Bread: French bread is a great option for bread pudding because it has a tough and chewy texture that holds up well when soaked in the egg mixture. Brioche, challah, or another sturdy loaf also works well.
- Eggs: Eggs create the thick custardy texture of the bread pudding mixture.
- Sugar: Granulated sugar adds the right amount of sweetness.
- Milk + Cream: Heavy cream and evaporated milk add richness to the custard, and regular milk helps thin the sauce.
- Whiskey Caramel Sauce: This indulgent sauce is made from whiskey, milk, sugar, water, butter, and cream cheese.
- Raisins: Raisins add a nice texture and sweetness to the dessert.
- Cinnamon: This adds the perfect level of warmth.
Variations on Irish Bread Pudding with Whiskey Sauce
We love this delicious bread pudding with traditional raisins, but it’s also delicious with golden raisins, dried cranberries, or even dried apricots. If you’re not a fan, try using chocolate chips instead. The flavor is different but still delicious!
How to Store and Reheat
Let the Irish bread pudding cool to room temperature before storing, but be sure to move it to the fridge within 2 hours of baking. Wrap the casserole dish or ramekins tightly in plastic wrap or aluminum foil and store in the refrigerator for up to 4 days. Store the extra whiskey caramel sauce separately.
For best results, reheat in the oven at 350°F until fully warmed through. You can reheat the sauce on the stove.
How to Freeze
Freeze bread pudding in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating. We don’t recommend freezing the whiskey sauce.
Serving Suggestions
This Irish bread pudding is honestly the best way to cap off a St. Patrick’s Day feast. Make our favorite crockpot corned beef and cabbage and colcannon for dinner, and cap off the night with some homemade Irish cream or green mint vanilla milk . Delish!
Notes from the Test Kitchen
Stale or day-old bread works best, so this recipe is a great way to use up leftover bread. If your bread is too fresh, just let it sit out overnight before making this delicious dessert.
5-Star Review
“I just looked this recipe up in order to make it for St. Patrick’s Day again this year. I don’t think I have ever left a review for this recipe. It is absolutely delicious. The Whisky Caramel Sauce is freakin’ amazing. I can’t decide whether I want to eat it with a spoon or just take a bath in it. This is the dessert of choice for St. Pat’s in this Irish household.” -Sandi Latham
Ingredients1x2x3x
For the Whiskey Caramel Sauce
- ▢ 1½ cups granulated sugar 300 grams
- ▢ ⅔ cup water 151 grams
- ▢ ¼ cup salted butter 57 grams, cubed (½ stick)
- ▢ 2 ounces cream cheese 57 grams, cubed (¼ brick)
- ▢ ¼ cup Irish Whiskey 57 grams
- ▢ ¼ cup milk 57 grams
For the Bread Pudding
- ▢ ¾ cup heavy cream 170 grams
- ▢ 1 cup granulated sugar 200 grams
- ▢ ¾ tablespoon pure vanilla extract 9 grams
- ▢ 12 ounces evaporated milk 341 grams (1 can)
- ▢ 2 large eggs 100 grams, lightly beaten
- ▢ ¾ cup Whiskey Caramel Sauce divided (see above)
- ▢ 10 cups cubed French bread 454 grams, from a 1-pound loaf
- ▢ ½ cup raisins 85 grams
- ▢ 1 tablespoon ground cinnamon 9 grams, for topping
- ▢ 2 tablespoons granulated sugar 25 grams, for topping
Instructions
- Make the whiskey-caramel sauce: Combine the sugar and water in a small saucepan set over medium-high heat. Stir until the sugar completely dissolves. 1½ cups granulated sugar, ⅔ cup water
- Stop stirring and allow to simmer until mixture is golden, about 17 minutes. Do not stir!
- Remove from heat.
- Carefully add the butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time. ¼ cup salted butter, 2 ounces cream cheese
- Stir in the whiskey and milk. Mixture will bubble a bit at this step as well. Set aside. ¼ cup Irish Whiskey, ¼ cup milk
- Preheat oven to 350°F.
- If using a casserole dish, spray with nonstick spray, or spray each ramekin with nonstick spray (approximately 6 ramekins)
- Combine heavy cream, sugar, vanilla extract, evaporated milk, eggs, and ⅔ cup whiskey-caramel sauce in a large bowl. Stir well with a whisk. ¾ cup heavy cream, 1 cup granulated sugar, ¾ tablespoon pure vanilla extract, 12 ounces evaporated milk, 2 large eggs, ¾ cup Whiskey Caramel Sauce
- Add bread cubes, using a spatula to push down and make sure each piece of bread is coated. 10 cups cubed French bread
- Cover and allow to sit in the refrigerator for at least 30 minutes to soak up all the goodness.
- Pour the bread mixture into the prepared 13 x 9-inch baking dish or ramekins.
- Sprinkle top with raisins, cinnamon, and sugar. ½ cup raisins, 1 tablespoon ground cinnamon, 2 tablespoons granulated sugar
- Bake for 35 minutes, or until set.
- Serve warm with more caramel-whiskey sauce.
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan or
- 6 Ramekin(s)
Becky’s Tips
- If you don’t have salted butter, add a pinch of salt to unsalted butter.
- If you don’t like raisins, feel free to use chocolate chips instead.
- Feel free to use your favorite brand of whiskey.
- You can also divide the mixture between two 8×8-inch casserole dishes.
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s best served warm, soon after coming out of the oven. But once it’s been fully cooked, you can also eat it cold if you prefer.
If it’s still soggy, let it continue cooking in the oven until it sets. But this might also be caused by too much liquid and not enough/sturdy enough bread to soak it all up. That’s why it’s important to use the right bread and stick to the right measurements.
It should be set in the center, but more importantly, it should reach an internal temperature of 160°F to make sure the eggs are fully cooked.
Let the bread soak in the egg mixture, in the fridge, for at least 30 minutes or overnight.
More Caramel Dessert Recipes To Try
- Caramel Pie
- Caramel Stuffed Cookies
- Salted Caramel Chocolate Fudge
- Salted Caramel No Bake Cheesecake
Irish Bread Pudding with Whiskey Caramel Sauce
Equipment
- Kitchen Scale (optional)
- 9x13 Baking Pan or
- 6 Ramekin(s)
Ingredients
For the Whiskey Caramel Sauce
- 1½ cups granulated sugar 300 grams
- ⅔ cup water 151 grams
- ¼ cup salted butter 57 grams, cubed (½ stick)
- 2 ounces cream cheese 57 grams, cubed (¼ brick)
- ¼ cup Irish Whiskey 57 grams
- ¼ cup milk 57 grams
For the Bread Pudding
- ¾ cup heavy cream 170 grams
- 1 cup granulated sugar 200 grams
- ¾ tablespoon pure vanilla extract 9 grams
- 12 ounces evaporated milk 341 grams (1 can)
- 2 large eggs 100 grams, lightly beaten
- ¾ cup Whiskey Caramel Sauce divided (see above)
- 10 cups cubed French bread 454 grams, from a 1-pound loaf
- ½ cup raisins 85 grams
- 1 tablespoon ground cinnamon 9 grams, for topping
- 2 tablespoons granulated sugar 25 grams, for topping
Instructions
- Make the whiskey-caramel sauce: Combine the sugar and water in a small saucepan set over medium-high heat. Stir until the sugar completely dissolves. 1½ cups granulated sugar, ⅔ cup water
- Stop stirring and allow to simmer until mixture is golden, about 17 minutes. Do not stir!
- Remove from heat.
- Carefully add the butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time. ¼ cup salted butter, 2 ounces cream cheese
- Stir in the whiskey and milk. Mixture will bubble a bit at this step as well. Set aside. ¼ cup Irish Whiskey, ¼ cup milk
- Preheat oven to 350°F.
- If using a casserole dish, spray with nonstick spray, or spray each ramekin with nonstick spray (approximately 6 ramekins)
- Combine heavy cream, sugar, vanilla extract, evaporated milk, eggs, and ⅔ cup whiskey-caramel sauce in a large bowl. Stir well with a whisk. ¾ cup heavy cream, 1 cup granulated sugar, ¾ tablespoon pure vanilla extract, 12 ounces evaporated milk, 2 large eggs, ¾ cup Whiskey Caramel Sauce
- Add bread cubes, using a spatula to push down and make sure each piece of bread is coated. 10 cups cubed French bread
- Cover and allow to sit in the refrigerator for at least 30 minutes to soak up all the goodness.
- Pour the bread mixture into the prepared 13 x 9-inch baking dish or ramekins.
- Sprinkle top with raisins, cinnamon, and sugar. ½ cup raisins, 1 tablespoon ground cinnamon, 2 tablespoons granulated sugar
- Bake for 35 minutes, or until set.
- Serve warm with more caramel-whiskey sauce.
Notes
- If you don’t have salted butter, add a pinch of salt to unsalted butter.
- If you don’t like raisins, feel free to use chocolate chips instead.
- Feel free to use your favorite brand of whiskey.
- You can also divide the mixture between two 8x8-inch casserole dishes.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
