Bread Pudding With Irish Whiskey Sauce Recipe


By Richard Thomas

In the wake of St. Patrick’s Day, here is a thoroughly Hibernian, whiskey-soaked desert concept: bread pudding with a dram or two of the old Irish in it.


For pudding:

3 eggs
3/4 cup of sugar
2 cups of whole milk
1/2 cup of heavy cream
1/2 tbsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 a normal loaf bread, cut into 1-inch cubes
1/2 c. golden raisins

For whiskey sauce:
3/4 cup of sugar
1/3 cup of butter
1/2 cup of light corn syrup
1/4 cup of Irish whiskey

The first step is to make the pudding. Pre-heat your oven to 350 degrees. Whip together the eggs and sugar in a bowl, then add and mix in the milk, heavy cream, vanilla and cinnamon. Whip up that mixture until it has a smooth consistency.

Spread the bread cubes out in a pan, sufficient to cover the bottom of the pan in a thick layer. Cover the top of the bread with raisins, and cover that with the whipped milk mixture. Saturate the bread, and press the whole combination down into the pan a little. Bake for 45 minutes or until lightly browned.

While your pudding bakes, make your Irish whiskey sauce. Mix the sugar, butter and corn syrup in sauce pan over low heat. Take the pan off the stove when the mixture is thoroughly blended and the sugar has broken down. Stir or whisk in the Irish whiskey.

Serve the sauce fresh with the bread pudding.

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One comment

  1. I promise to take a bath before you get here.

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