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Cozy Irish Soda Bread Pudding Recipe with Easy Whiskey Caramel Sauce

Irish soda bread pudding - featured image
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A warm and comforting Irish soda bread pudding soaked in a rich custard and topped with a sweet, spirited whiskey caramel sauce. Perfect for cozy occasions and easy to make with pantry staples.

Ingredients

Scale
  • 6 cups Irish soda bread, cubed (preferably a day or two old)
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar (150 grams)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • For the whiskey caramel sauce:
  • 1 cup granulated sugar (200 grams)
  • 6 tablespoons unsalted butter (85 grams), cubed
  • 1/2 cup heavy cream (120 ml), warmed
  • 2 tablespoons Irish whiskey
  • A pinch of sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your baking dish generously to prevent sticking.
  2. Cube the Irish soda bread into roughly 1-inch cubes. If fresh, toast in the oven for 5-7 minutes to dry out slightly.
  3. In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, salt, and melted butter until smooth.
  4. Place bread cubes into the custard mixture, pressing down to submerge completely. Let sit for 15-20 minutes, stirring gently halfway through.
  5. Pour the soaked bread and custard mixture into the prepared baking dish and spread evenly.
  6. Bake for 45-50 minutes until the top is golden brown and the center is set but still soft.
  7. While baking, prepare the whiskey caramel sauce: combine sugar and 1/4 cup water in a medium saucepan over medium heat. Stir gently until sugar dissolves, then stop stirring and let it bubble until deep amber color.
  8. Remove from heat, whisk in butter until melted, then slowly whisk in warm heavy cream. Stir in Irish whiskey and a pinch of sea salt. Set aside to cool slightly.
  9. Let the pudding cool for about 10 minutes after baking, then drizzle generously with whiskey caramel sauce before serving.

Notes

Use day-old or toasted Irish soda bread to prevent sogginess. Let the pudding rest 10-15 minutes after baking for easier slicing and better flavor melding. Watch caramel closely to avoid burning. The pudding can be made ahead and refrigerated before baking. For dairy-free, substitute coconut milk and plant-based butter. Gluten-free soda bread can be used for gluten sensitivities.

Nutrition

Keywords: Irish soda bread pudding, whiskey caramel sauce, bread pudding, cozy dessert, easy dessert, Irish dessert, whiskey sauce

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