Irish Bread Pudding With Whiskey Caramel Sauce

Recipe by
READY IN: 1hr 20mins
YIELD: 1 skillet




  • Combine raisins and whiskey in a small bowl. Let sit until raisins are plump, about 30 minutes and up to overnight.
  • Preheat oven to 350°F. Grease 10-inch cast iron skillet with nonstick cooking spray.
  • Combine milk, 1 cup granulated sugar, vanilla extract, evaporated milk, eggs, and salt in a large bowl. Whisk to combine. Add raisin-whiskey mixture and stir.
  • Add bread cubes, pressing down gently to moisten; let stand about 30 minutes, stirring occasionally.
  • Divide mixture among prepared cast iron skillet. Combine remaining 2 tablespoons granulated sugar and cinnamon; sprinkle over pudding. Transfer to oven and bake until custard is set and pudding is golden brown, about 35 minutes.
  • Meanwhile, make caramel sauce: Combine granulated sugar and ⅔ cup water in a small saucepan over medium-high heat.
  • Stir continuously until sugar dissolves.
  • Simmer, not stirring, until sugar mixture is golden, about 18 minutes.
  • Remove from heat and carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. Mixture will bubble vigorously. Stir in whiskey, milk, and salt to taste.
  • Serve bread pudding warm with caramel-whiskey sauce.