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Decadent Irish Cream Bread Pudding Recipe with Easy Whiskey Sauce

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A rich and comforting bread pudding infused with Irish cream liqueur and topped with a warm, boozy whiskey sauce. Perfect for cozy evenings or special occasions.

Ingredients

Scale
  • Day-old brioche or challah bread, cut into 1-inch cubes
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 4 large eggs, room temperature
  • ¾ cup granulated sugar (150 g)
  • ½ cup Irish cream liqueur (120 ml) (e.g., Baileys)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 4 tablespoons unsalted butter (57 g), softened
  • ½ cup brown sugar (100 g)
  • ½ cup heavy cream (120 ml)
  • ¼ cup Irish whiskey (60 ml)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Spread the brioche cubes evenly in the baking dish. The bread should be slightly stale but not rock-hard.
  3. In a large bowl, whisk together the eggs, granulated sugar, salt, and ground cinnamon until fully combined.
  4. Pour in the milk, heavy cream, Irish cream liqueur, and vanilla extract. Whisk gently until smooth and a little frothy.
  5. Pour the custard mixture evenly over the bread cubes. Using a rubber spatula, gently press down on the bread to help it soak up the liquid. Let it sit for 10 to 15 minutes at room temperature.
  6. Place the baking dish in the preheated oven and bake for 45–50 minutes until the pudding puffs slightly and edges turn golden brown. A knife inserted near the center should come out mostly clean but with a little moist custard clinging.
  7. While the pudding bakes, melt butter in a medium saucepan over medium heat. Stir in the brown sugar and cook until dissolved and bubbly, about 3 minutes.
  8. Slowly whisk in the heavy cream and let the mixture simmer gently for 2–3 minutes until slightly thickened.
  9. Remove the pan from heat and stir in the Irish whiskey, vanilla extract, and a pinch of salt. Stir until smooth and glossy.
  10. Once the pudding is out of the oven and slightly cooled, drizzle generously with warm whiskey sauce. Serve warm.

Notes

If pudding browns too quickly, cover loosely with aluminum foil halfway through baking. Let custard soak into bread for best texture. When adding whiskey to sauce, remove pan from heat to avoid flare-ups. For non-alcoholic version, substitute Irish cream with half-and-half plus vanilla and almond extracts and skip or replace whiskey sauce.

Nutrition

Keywords: Irish cream bread pudding, whiskey sauce, Irish dessert, bread pudding recipe, easy dessert, holiday dessert, St. Patrick's Day dessert

Find it online: https://sofiaspice.com/decadent-irish-cream-bread-pudding-recipe-with-easy-whiskey-sauce/