Irish Bread Pudding With Caramel-Whiskey Sauce

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Yummy bread pudding curtesy of Cooking Light Magazine.

Ingredients Nutrition


  1. Caramel-Whisky Sauce: Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly.
  2. Cook an additional 15 minutes or until golden (do not stir).
  3. Remove from heat.
  4. Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously).
  5. Cool slightly, and stir in whiskey and milk.
  6. Pudding: Preheat oven to 350F.
  7. Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet.
  8. Bake bread at 350F for 10 minutes or until lightly toasted.
  9. Cut bread into 1/2-inch cubes, and set aside.
  10. Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
  11. Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk.
  12. Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes.
  13. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray.
  14. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding.
  15. Bake at 350F for 35 minutes or until set.
  16. Serve warm with Caramel-Whiskey Sauce.
  17. *Substitute1/4 cup apple juice for the Irish whiskey, if desired.
Most Helpful

This is a hit with my family every holiday! They ask for it specifically!

summerbaby January 20, 2009

AMAZING! I get SO many compliemts every time I make this! One word of caution: do NOT use low fat cream cheese... it makes the sauce taste horrible. LOL

KitsuneLeh October 01, 2008

Excellent! I used a leftover bag of stale white bread cubes that I didn't use up at Thanksgiving. I recommend using fresh plump raisins (mine were dried out and stone like). Don't over bake even if it seems a little wet. Mine did set up nice after coming out of the oven. The caramel sauce is the best! I did pour some of the sauce over the top of the bread pudding after it finished baking. I served this dish warm with vanilla ice cream. Delicious!!!

PM Chef February 18, 2007