Decadent Irish Whiskey Bread Pudding Recipe with Easy Caramel Sauce

Name: Decadent Irish Whiskey Bread Pudding Recipe with Easy Caramel Sauce
Prep time: 15 min
Cook time: 50 min
Total time: PT-491259H35M22S
Cuisine: Irish
Ingredients: Day-old brioche or challah bread, cubed (about 8 cups / 240g); Whole milk (2 cups / 480ml); Heavy cream (1 cup / 240ml); Large eggs (4, room temperature); Granulated sugar (3/4 cup / 150g); Brown sugar (1/4 cup / 50g); Irish whiskey (1/4 cup / 60ml); Pure vanilla extract (1 tsp); Ground cinnamon (1 tsp); Salt (1/2 tsp); Unsalted butter (2 tbsp, melted); Granulated sugar for caramel sauce (1 cup / 200g); Unsalted butter for caramel sauce (6 tbsp / 85g), cubed; Heavy cream for caramel sauce (1/2 cup / 120ml), warmed; Sea salt (a pinch); Irish whiskey for caramel sauce (2 tbsp / 30ml), optional

Written by

mandy

Posted on January 15, 2026

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Dessert Recipes

January 15, 2026

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Let me tell you, the scent of warm custard mingling with Irish whiskey and toasted bread wafting from my oven is enough to make anyone’s mouth water. The first time I baked this decadent Irish whiskey bread pudding with caramel sauce, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make bread pudding with whatever leftover bread she had on hand. This recipe is a grown-up spin on that comforting classic, with the deep richness of Irish whiskey and a luscious caramel sauce that feels like pure indulgence. Honestly, I wish I’d discovered this recipe years ago—it’s dangerously easy yet feels like a warm hug on a chilly evening.

My family couldn’t stop sneaking spoonfuls off the cooling rack (and I can’t really blame them). Whether it’s a cozy night in, a festive gathering, or just a sweet treat for your kids, this Irish whiskey bread pudding with caramel sauce brightens up any occasion. You know what? After testing this recipe multiple times in the name of research, of course, it has become a staple for family gatherings and gifting—and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

From my kitchen to yours, this decadent Irish whiskey bread pudding recipe with easy caramel sauce delivers on comfort and flavor every single time. Here’s why it’s a winner you’ll want to make again and again:

Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute dessert cravings.
Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry and fridge.
Perfect for Holidays & Gatherings: Whether it’s St. Patrick’s Day or a cozy winter dinner, this pudding steals the show.
Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, it disappears fast.
Unbelievably Delicious: The smooth custard-soaked bread combined with the boozy kick of Irish whiskey and the sticky-sweet caramel sauce is next-level comfort food.

This isn’t just another bread pudding. The secret lies in soaking the bread overnight in a custard infused with real Irish whiskey, butter, and warm spices. Plus, the caramel sauce is incredibly easy to make but packs a punch of buttery, sweet goodness that perfectly complements the pudding’s texture and flavor. Honestly, this recipe feels like comfort food reimagined—rich yet approachable, traditional but with a little extra soul.

It’s a recipe that makes you close your eyes after the first bite and smile. Perfect for impressing guests without stress or turning a simple meal into something memorable and heartwarming.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few fresh or specialty items that bring the pudding to life.

For the Bread Pudding:

Day-old brioche or challah bread, cubed (about 8 cups / 240g) – I prefer brioche for its buttery texture
Whole milk (2 cups / 480ml) – adds creaminess
Heavy cream (1 cup / 240ml) – for richness
Large eggs (4, room temperature) – binds custard
Granulated sugar (3/4 cup / 150g) – balances whiskey flavor
Brown sugar (1/4 cup / 50g) – adds depth and caramel notes
Irish whiskey (1/4 cup / 60ml) – the star ingredient, use a good-quality brand like Jameson for best flavor
Pure vanilla extract (1 tsp) – for a warm aroma
Ground cinnamon (1 tsp) – brings cozy spice
Salt (1/2 tsp) – enhances all flavors
Unsalted butter (2 tbsp, melted) – adds moistness

For the Caramel Sauce:

Granulated sugar (1 cup / 200g) – use fine sugar for smooth caramel
Unsalted butter (6 tbsp / 85g), cubed – gives richness
Heavy cream (1/2 cup / 120ml), warmed – makes the sauce silky
Sea salt (a pinch) – balances sweetness
Irish whiskey (2 tbsp / 30ml) – optional, adds a boozy finish

Ingredient Tips: If you want a gluten-free option, try a gluten-free challah bread or use almond flour-based bread cubes. For dairy-free, swap milk and cream with coconut milk and vegan butter. If you prefer a less boozy flavor, reduce whiskey to 2 tablespoons in the pudding and caramel sauce.

Equipment Needed

9×13-inch baking dish (glass or ceramic works well for even heat)
Large mixing bowl for custard
Whisk and rubber spatula
Medium saucepan for caramel sauce
Measuring cups and spoons (accurate measurements make a big difference here!)
Cooling rack (for letting the pudding rest)
Optional: Instant-read thermometer (to check caramel temperature if you want precision)

I’ve tried this recipe with metal and glass baking dishes; glass gives a nice even bake but metal can give slightly crisper edges. For those on a budget, a simple Pyrex dish works like a charm. Just be sure to grease it well to prevent sticking.

Preparation Method

Prepare the Bread: Cut your day-old brioche or challah into roughly 1-inch cubes. Spread them out on a baking sheet and toast lightly in a 325°F (160°C) oven for about 10 minutes until just golden. This step helps the bread absorb the custard without turning mushy.
Make the Custard: In a large bowl, whisk together 4 large eggs, granulated sugar, brown sugar, salt, ground cinnamon, and vanilla extract until combined. Slowly whisk in whole milk, heavy cream, melted butter, and finally the Irish whiskey. The custard should be smooth and fragrant—that boozy aroma is your tastiness check.
Combine Bread and Custard: Place the toasted bread cubes into the prepared baking dish. Pour the custard evenly over the bread, pressing down gently with a spatula to make sure all pieces soak up the liquid. Let it sit for at least 30 minutes, or refrigerate overnight for deeper flavor and tender texture.
Bake the Pudding: Preheat oven to 350°F (175°C). Cover the dish loosely with foil and bake for 35 minutes. Remove foil and bake an additional 15 minutes, or until the top is golden and the custard is set but still jiggles slightly in the center.
Prepare the Caramel Sauce: While the pudding bakes, place granulated sugar in a medium saucepan over medium heat. Stir constantly as it melts into a smooth amber liquid (watch closely—sugar can burn quickly). Remove from heat and stir in butter until melted and combined. Slowly whisk in warm heavy cream (it will bubble vigorously), then add a pinch of sea salt and Irish whiskey if using. Stir until silky smooth.
Serve: Let the bread pudding cool for 10 minutes before drizzling generously with warm caramel sauce. Serve warm for the best experience—trust me, it’s the perfect cozy dessert.

Pro tip: If the top browns too fast while baking, tent with foil to prevent burning. And if your caramel thickens too much, just warm it gently before serving.

Cooking Tips & Techniques

Making this Irish whiskey bread pudding with caramel sauce is straightforward, but a few tricks can really make it shine. First, don’t skip toasting the bread cubes—it makes a huge difference in texture. Overly soggy pudding is nobody’s friend.

When whisking the custard, be gentle but thorough to avoid incorporating too much air, which can cause a spongy texture. Also, room temperature eggs mix better into the cold milk and cream, so plan ahead.

Patience is key; letting the bread soak for 30 minutes or overnight lets the custard fully absorb, resulting in a luscious bite. I’ve learned the hard way that rushing this leads to dry patches.

While making caramel, keep an eye on the sugar’s color—once it hits a deep amber, remove from heat immediately to prevent bitterness. Adding warm cream slowly is essential to avoid splattering.

Finally, timing your baking is crucial. The pudding should be just set with a slight jiggle in the center—not liquidy but not dry either. Use a toothpick to test; it should come out mostly clean with a few moist crumbs.

Variations & Adaptations

This recipe is wonderfully flexible, so here are a few ways to make it your own:

Fruit & Nut Twist: Add 1/2 cup chopped dried cherries or raisins and 1/3 cup toasted pecans for extra texture and bursts of flavor.
Chocolate Lover’s Version: Stir in 1/2 cup dark chocolate chips into the custard before baking—melty pockets of chocolate are magic.
Dairy-Free Alternative: Swap whole milk and cream for canned coconut milk and use vegan butter for a rich, dairy-free pudding.
Spice It Up: Add a pinch of ground nutmeg or cardamom to the custard for a warm, aromatic twist.
Slow Cooker Method: Layer soaked bread and custard in a greased slow cooker, cook on low for 3-4 hours until set, and finish with caramel sauce—perfect hands-off cooking!

Once, I tried this pudding with a splash of espresso instead of whiskey for a mocha flavor, and it was a hit for a brunch crowd. Don’t be afraid to experiment a bit—you might stumble on your signature version.

Serving & Storage Suggestions

Serve this decadent Irish whiskey bread pudding warm, drizzled generously with the easy caramel sauce. A dollop of whipped cream or a scoop of vanilla ice cream takes it to dreamy heights. It pairs beautifully with a cup of strong coffee or a glass of dessert wine.

To store, cover leftovers tightly and refrigerate for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk if it seems dry. The flavors actually deepen overnight, so it tastes even better the next day.

If you want to freeze leftovers, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge and warm before serving. Just be sure to prepare extra caramel sauce fresh, as it’s best served warm and freshly made.

Nutritional Information & Benefits

Per serving, this decadent Irish whiskey bread pudding with caramel sauce contains approximately 350-400 calories, with a satisfying balance of protein, fats, and carbohydrates. Thanks to the eggs and dairy, you get a good dose of calcium and protein, while the bread provides energy-boosting carbs.

Irish whiskey adds bold flavor without extra fat or sugar, and the cinnamon contributes antioxidants and a lovely warm note. Of course, this dessert is indulgent, so enjoy it as an occasional treat.

For those mindful of allergens, this recipe contains gluten and dairy, but substitutions like gluten-free bread and dairy-free milk make it accessible to many dietary needs. As always, moderation is key, and a little indulgence now and then is part of life’s joy.

Conclusion

In the end, this decadent Irish whiskey bread pudding with easy caramel sauce is more than just dessert—it’s a cozy ritual, a way to transform simple ingredients into something truly comforting and memorable. I love it because it’s easy to make but feels special, perfect for any occasion that calls for a little sweetness and warmth.

Feel free to customize it to your taste—add nuts, fruit, or chocolate, or go classic. And don’t be shy about sharing it with friends and family; it’s the kind of recipe that brings people together.

Give it a try, and let me know how it turns out in the comments below. Share your variations, your tweaks, or just tell me your favorite moment enjoying this treat. Happy baking—you deserve it!

FAQs

Can I make Irish whiskey bread pudding without alcohol?

Yes! Simply omit the Irish whiskey and replace it with an equal amount of milk or apple juice for a similar moisture level and sweetness.

What type of bread works best for bread pudding?

Brioche and challah are ideal due to their rich, buttery texture, but day-old French bread or even cinnamon swirl bread can work well.

How long can I store leftover bread pudding?

Store leftovers covered in the fridge for up to 3 days. Reheat gently before serving to maintain creaminess.

Can I prepare this pudding ahead of time?

Absolutely! Soak the bread in custard overnight in the fridge, then bake the next day. This deepens the flavor and softens the bread perfectly.

Is it possible to make the caramel sauce sugar-free?

You can try using a sugar substitute like erythritol, but keep in mind texture and sweetness may vary. Alternatively, a drizzle of honey or maple syrup can be a natural sweetener option.

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