Bread Pudding with Irish Whiskey Sauce
Bring a taste of Dublin to your table with this indulgent Irish whiskey bread pudding. With golden raisins folded into the custard-soaked bread and a warm, boozy sauce poured over the top, this dessert is comforting, rich, and perfect for sharing.
This recipe is adapted from the version served by Chef Ian Connolly at The Woollen Mills Eating House in Dublin. Most ingredients are easy to source in the United States, and a few simple substitutions still yield a delicious result.
Golden syrup is common in Ireland but less so here. If you can find it, great — if not, corn syrup or maple syrup will work as alternatives. Caster sugar (also labeled as Baker’s Sugar or Superfine Sugar) provides a fine texture in the custard, but regular granulated sugar can be used if necessary.
If you love classic bread pudding, the Irish whiskey sauce elevates this dish into something memorable. Serve warm with extra sauce for a cozy dessert that will have guests asking for seconds.
Irish Whiskey Bread Pudding Recipe
Serves 6–8
Pudding Ingredients
8.5 oz cream
13.5 fl oz whole milk
3 oz caster sugar (superfine/baker’s sugar)
3/4 teaspoon vanilla extract
2 large eggs, whisked
4.5 oz butter, melted
3.5 oz golden raisins
1 loaf white bread, sliced and crusts removed
Irish Whiskey Sauce Ingredients
5 oz golden syrup (or substitute corn syrup or maple syrup)
1.7 oz caster sugar
2.5 oz brown sugar
1 oz butter
1/2 cup cream
2 shots Irish whiskey (adjust to taste)
Supplies
Heavy saucepan
Wooden spoon
Baking dish
Parchment paper
Small saucepan
Whisk
Instructions
1) Preheat the oven to 325°F (165°C) and line a baking dish with parchment paper.
2) Prepare the custard: In a heavy saucepan over low heat, warm the cream and milk. Add the caster sugar, vanilla, whisked eggs, and melted butter. Stir gently with a wooden spoon and simmer briefly until the mixture thickens slightly into a custard. Do not boil vigorously to avoid scrambling the eggs.
3) Prepare the bread: Cut the bread into squares. Dip each piece into the warm custard so the bread soaks up the mixture. Arrange the soaked bread in layers in the prepared baking dish, sprinkling golden raisins between layers. Pour any remaining custard over the top.
4) Bake: Cover the dish with parchment paper and bake for 1 hour. Remove the parchment cover and bake an additional 15 minutes so the top turns golden brown and the center is set.
5) Make the whiskey sauce: In a small saucepan, combine the golden syrup, caster sugar, brown sugar, and butter. Heat until melted and the mixture bubbles, then reduce heat to low and whisk in the cream. Bring briefly to a boil, then remove from heat and stir in the Irish whiskey. Taste and adjust sweetness or whiskey amount if desired.
6) Serve: Slice the pudding and spoon warm Irish whiskey sauce over each portion. This dessert is best served warm and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
More from Mama Likes to Cook
Explore other dessert recipes from Mama Likes to Cook for more sweet inspiration. A few favorites include Lemon Poppy Seed Bundt Cake, Strawberry Swirl Fudge, Honey Poached Pears, and Caramel Apple Cookie Bars. You can also browse the wider collection of vegetarian recipes for additional ideas and meal inspiration.
