Description
A traditional Irish dessert featuring a comforting bread pudding infused with Irish whiskey and warm spices, topped with a rich whiskey sauce and whipped cream. Perfect for a cozy treat or festive celebration.
Ingredients
Scale
Irish Bread Pudding
- 2 cups milk
- 1/4 cup unsalted butter
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 cup Irish Whiskey
- 6 cups day old french bread, cubed
- 1/2 cup raisins plus some for topping
- 1 can whipped cream spray
Irish Whiskey Sauce
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1 tablespoon Irish Whiskey
- 2 tablespoons heavy whipping cream
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Spray your ramekins with non-stick spray and place them on a cookie sheet for easy handling.
- Cube Bread: Using a bread knife, cut the day-old French bread into 1-inch cubes and set them aside in a large mixing bowl.
- Melt Milk and Butter: In a small saucepan over medium heat, melt the milk and unsalted butter together until well combined.
- Mix Egg Mixture: In a medium bowl, whisk together the eggs, Irish whiskey, sugar, cinnamon, and nutmeg until smooth.
- Combine Ingredients: Pour the egg mixture over the bread cubes and stir gently to coat. Then pour the warmed milk and butter mixture over the bread and mix thoroughly to combine.
- Add Raisins: Stir in the 1/2 cup of raisins evenly into the bread mixture.
- Fill Ramekins and Bake: Divide the bread pudding mixture evenly between the prepared ramekins. Bake in the preheated oven for 50 minutes or until the tops are golden brown and set.
- Cool: Remove from the oven and allow the bread pudding to cool completely. The pudding may sink slightly, which is normal.
- Make Whiskey Sauce: While the pudding is still warm, prepare the whiskey sauce by combining brown sugar, unsalted butter, Irish whiskey, and heavy cream in a small saucepan over medium heat. Stir continuously until the sauce is smooth and slightly thickened.
- Serve: Drizzle the Irish whiskey sauce generously over each serving of bread pudding. Top with additional raisins and a generous spray of whipped cream. Serve immediately and enjoy!
Notes
- Day-old French bread works best as it soaks up the custard without becoming too mushy.
- You can substitute raisins with dried cranberries or chopped dates for variation.
- If you prefer a non-alcoholic version, omit the Irish whiskey and add a splash of vanilla extract instead.
- Use ramekins of equal size to ensure even baking.
- The bread pudding can be made a day ahead and reheated gently before serving.
- Whipped cream spray adds a light, airy finish but can be replaced with whipped cream or crème fraîche.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 110 mg
