\n<\/p>\n
This post may contain affiliate links. Please read our privacy policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nCelebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert<\/em> that you may just find yourself making it all year long.<\/em><\/p>\n<\/figure>\nWhat are your favorite St. Patrick\u2019s Day traditions?<\/p>\nWe love to head to our local parade (STL is known for their family parades on St. Patrick\u2019s Day, it is SO fun), drink some green beer, and then head home for Irish Bread Pudding with Whiskey Caramel Sauce.<\/p>\nOur dog Scout even joins the fun by wearing her favorite green sequined collar. That poor dog doesn\u2019t stand a chance. It\u2019s one of our favorite days!<\/p>\nIs there anything more comforting than bread pudding? Super simple while also being decadent, it\u2019s the perfect way to indulge on date night, after a long week, or just celebrating everyday things.<\/p>\nThis Irish Bread Pudding with Whiskey Caramel Sauce is perfect for St. Patrick\u2019s Day! Oozing with flavors that make St. Patrick\u2019s Day a favorite (WHISKEY!), warm, delicious, and SO EASY.<\/p>\nWhat\u2019s not to love!<\/p>\n<\/p>\n<\/figure>\nDelicious Irish Bread Pudding<\/strong><\/h2>\nI just have such a thing for bread pudding. I\u2019ve made it with chocolate (hot chocolate bread pudding<\/a> to be exact!), and even made an apple pie bread pudding<\/a>.<\/p>\nAnd of course there\u2019s pumpkin bread pudding<\/a> and croissant bread pudding<\/a>.<\/p>\nBut you can\u2019t beat this Irish bread pudding with whiskey caramel sauce version. It\u2019s bursting with flavor and personality.<\/p>\n<\/figure>\nYou can bake Irish bread pudding in a large casserole dish or in individual ramekins for guests. It\u2019s the perfect dessert to make when entertaining because it\u2019s thrown together in minutes.<\/p>\nLeave the bread pudding a bit to soak up all the goodness in the custard and then bake. Top with extra whiskey caramel sauce or whipped cream for an extra special treat. Don\u2019t you just want to dive right in??<\/p>\nI love to soak the raisins beforehand in the whiskey for extra bursts of flavor throughout. If you\u2019re not a raisin lover (hello, my husband!), I have also used chocolate chips.<\/p>\nNow THAT is decadent! Ooey, gooey, and oh so perfect. It\u2019s a great way to finish off a meal of Irish lamb stew<\/a> and soda bread<\/a>.<\/p>\n<\/figure>\nWhiskey Caramel Sauce: The Perfect Finish<\/strong><\/h2>\nThe whiskey caramel sauce is what really takes this Irish bread pudding recipe from delicious to amazingly decadent.<\/p>\nUnlike some bread pudding recipes that simply serve the sauce on top, some of the whiskey caramel sauce goes into the bread pudding custard.<\/p>\nThat means the flavor of the sauce is in every single bite of this bread pudding.<\/p>\nThen you can serve even more of the remaining sauce on top as well! Double the whiskey caramel sauce for double the flavor.<\/p>\nYou might even want to make extra Whiskey Caramel Sauce to drizzle on top of ice cream or over apple crumb pie<\/a>. After all, who said that you could only enjoy it for St. Patrick\u2019s Day?<\/p>\nHow to Make Irish Bread Pudding & Whiskey Caramel Sauce<\/h2>\nEven though you have to make two things for this recipe\u00a0\u2013 the caramel sauce and the bread pudding\u00a0\u2013 don\u2019t be intimidated. You can do this!<\/p>\nIngredients you\u2019ll need<\/h3>\nThe first step to making this recipe is making the whiskey caramel sauce. For that, you will need:<\/p>\n\n1 1\/2 cups granulated sugar<\/li>\n2\/3 cup water<\/li>\n1\/4 cup butter, cubed<\/li>\n2 ounces cream cheese, cubed<\/li>\n1\/4 cup Irish whiskey<\/li>\n1\/4 cup milk<\/li>\n<\/ul>\n<\/figure>\nYou can use your favorite Irish whiskey for this recipe. If you don\u2019t have a particular favorite or aren\u2019t super familiar with Irish whiskeys, Jameson is a great option!\u00a0<\/p>\nUse the rest of the bottle to make some Irish old fashioneds<\/a> or Irish coffees<\/a> to go with your St. Patrick\u2019s Day meal.\u00a0<\/p>\nFor the bread pudding, you will need:<\/p>\n\n10 cups cubed French bread (cut into 1\/2 inch cubes)<\/li>\n1\/2 cup raisins (or chocolate chips if you don\u2019t like raisins)<\/li>\n2\/3 cup whiskey caramel sauce<\/li>\n3\/4 cup heavy cream<\/li>\n1 cup granulated sugar<\/li>\n3\/4 tablespoon pure vanilla extract<\/li>\n1 can evaporated milk, 12 ounces<\/li>\n2 eggs, lightly beaten<\/li>\ncinnamon sugar to taste<\/a><\/li>\n<\/ul>\n<\/figure>\nThis recipe makes a 9\u00d713-inch pan or about six 6-ounce ramekins of bread pudding. So there\u2019s plenty to feed a crowd or have leftovers if you are just feeding a few people!<\/p>\nI really like using French bread for this recipe. It soaks up the custard really well without getting too soggy.\u00a0<\/p>\nFeel free to soak the raisins in a bit of the Irish whiskey while you work on the caramel sauce for even more flavor.\u00a0<\/p>\nMaking the whiskey caramel sauce<\/h3>\nThe most intimidating part of this recipe is making the caramel sauce, but I know you can do it.<\/p>\nAdd the water and sugar to a saucepan and place it over medium-high heat. I suggest using a larger saucepan than you think you will need\u00a0\u2013 it will give you more surface area to work with.<\/p>\nStir until the sugar completely dissolves.<\/p>\nNow, set down the spoon and do not touch it again. Really!\u00a0<\/p>\nUnlike recipes like Salted Caramel Sauce<\/a> that use some corn syrup as insurance against graininess, stirring this could turn it into a grainy mess.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\nLet the mixture simmer until it is golden. This usually takes around 17-20 minutes.\u00a0<\/p>\nMake sure the mixture is simmering (bubbling) the entire time. If it is not, turn up the heat a bit.<\/p>\nKeep a close eye on it because it will go from no color to golden to burnt quickly, but again: Do not touch it!<\/p>\n<\/figure>\nOnce it is golden, remove the pan from the heat. Now grab a whisk and carefully whisk in the butter and cream cheese until all of the clumps are dissolved.<\/p>\nThe mixture is super hot and can bubble up, so be careful!<\/p>\nOnce the butter and cream cheese are worked in, whisk in the whiskey and milk. It\u2019s probably going to bubble up again, so keep being careful.\u00a0<\/p>\nOnce the sauce is smooth and combined, set it aside.<\/p>\n<\/figure>\nMaking the Irish bread pudding<\/h3>\nTo make the bread pudding, combine the cream, sugar, vanilla, evaporated milk, eggs, and \u2154 cup of the whiskey sauce in a large bowl. Whisk well.<\/p>\nAdd the cubed bread, stirring to make sure each piece of bread is covered in the custard mixture.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nCover and refrigerate for at least 30 minutes to let the bread soak up the custard. You can let the mixture soak for longer \u2013 up to overnight! \u2013 if you like.<\/p>\nWhen you\u2019re ready to bake, pour the bread mixture into a greased 9\u00d713-inch dish or divide it into about six 6-ounce ramekins.<\/p>\n<\/figure>\nSprinkle the raisins or chocolate chips over the top and sprinkle with cinnamon sugar as desired.<\/p>\nBake the Irish bread pudding for about 35 minutes or until set. Serve it warm with more of the whiskey caramel sauce as you wish!<\/p>\n<\/figure>\nRecipe FAQs<\/h2>\n\nWhat\u2019s the best bread to use for this Irish bread pudding?<\/strong> <\/p>\nI prefer using french bread for this bread pudding. I think it\u2019s the perfect happy-medium between a sandwich loaf and crusty sourdough. It soaks up the custard well but doesn\u2019t turn super mushy.<\/p>\n<\/p><\/div>\nCan I make this ahead of time?<\/strong> <\/p>\nYes! The bread should soak up the custard for at least 30 minutes, but you could let it go for as long as overnight if you like. Then you can bake it the next day.<\/p>\nReheat the caramel sauce for about 30-seconds at a time in the microwave, stirring well between intervals, until warmed through.<\/p>\n<\/p><\/div>\nHow should I store leftovers of this bread pudding?<\/strong> <\/p>\nStore leftovers of the bread pudding in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.<\/p>\nReheat in the microwave for 30-60 seconds or warm several portions at a time in a low oven. Place the Irish bread pudding in an oven-safe dish, cover with foil, and place in the oven until just warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\nIrish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. 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Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]","og_url":"https:\/\/fivemor.com\/?p=103009","og_site_name":"Som2ny Network","article_published_time":"2025-02-22T08:25:39+00:00","og_image":[{"width":1200,"height":800,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/pan-of-irish-bread-pudding.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"9 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=103009#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=103009"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Irish Bread Pudding with Whiskey Caramel Sauce","datePublished":"2025-02-22T08:25:39+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=103009"},"wordCount":1744,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=103009#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/pan-of-irish-bread-pudding.jpg","keywords":["Bread","caramel","Irish","PUDDING","SAUCE","Whiskey"],"articleSection":["Baking"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=103009#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=103009","url":"https:\/\/fivemor.com\/?p=103009","name":"Irish Bread Pudding with Whiskey Caramel Sauce - 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Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert<\/em> that you may just find yourself making it all year long.<\/em><\/p>\n<\/figure>\nWhat are your favorite St. Patrick\u2019s Day traditions?<\/p>\nWe love to head to our local parade (STL is known for their family parades on St. Patrick\u2019s Day, it is SO fun), drink some green beer, and then head home for Irish Bread Pudding with Whiskey Caramel Sauce.<\/p>\nOur dog Scout even joins the fun by wearing her favorite green sequined collar. That poor dog doesn\u2019t stand a chance. It\u2019s one of our favorite days!<\/p>\nIs there anything more comforting than bread pudding? Super simple while also being decadent, it\u2019s the perfect way to indulge on date night, after a long week, or just celebrating everyday things.<\/p>\nThis Irish Bread Pudding with Whiskey Caramel Sauce is perfect for St. Patrick\u2019s Day! Oozing with flavors that make St. Patrick\u2019s Day a favorite (WHISKEY!), warm, delicious, and SO EASY.<\/p>\nWhat\u2019s not to love!<\/p>\n<\/p>\n<\/figure>\nDelicious Irish Bread Pudding<\/strong><\/h2>\nI just have such a thing for bread pudding. I\u2019ve made it with chocolate (hot chocolate bread pudding<\/a> to be exact!), and even made an apple pie bread pudding<\/a>.<\/p>\nAnd of course there\u2019s pumpkin bread pudding<\/a> and croissant bread pudding<\/a>.<\/p>\nBut you can\u2019t beat this Irish bread pudding with whiskey caramel sauce version. It\u2019s bursting with flavor and personality.<\/p>\n<\/figure>\nYou can bake Irish bread pudding in a large casserole dish or in individual ramekins for guests. It\u2019s the perfect dessert to make when entertaining because it\u2019s thrown together in minutes.<\/p>\nLeave the bread pudding a bit to soak up all the goodness in the custard and then bake. Top with extra whiskey caramel sauce or whipped cream for an extra special treat. Don\u2019t you just want to dive right in??<\/p>\nI love to soak the raisins beforehand in the whiskey for extra bursts of flavor throughout. If you\u2019re not a raisin lover (hello, my husband!), I have also used chocolate chips.<\/p>\nNow THAT is decadent! Ooey, gooey, and oh so perfect. It\u2019s a great way to finish off a meal of Irish lamb stew<\/a> and soda bread<\/a>.<\/p>\n<\/figure>\nWhiskey Caramel Sauce: The Perfect Finish<\/strong><\/h2>\nThe whiskey caramel sauce is what really takes this Irish bread pudding recipe from delicious to amazingly decadent.<\/p>\nUnlike some bread pudding recipes that simply serve the sauce on top, some of the whiskey caramel sauce goes into the bread pudding custard.<\/p>\nThat means the flavor of the sauce is in every single bite of this bread pudding.<\/p>\nThen you can serve even more of the remaining sauce on top as well! Double the whiskey caramel sauce for double the flavor.<\/p>\nYou might even want to make extra Whiskey Caramel Sauce to drizzle on top of ice cream or over apple crumb pie<\/a>. After all, who said that you could only enjoy it for St. Patrick\u2019s Day?<\/p>\nHow to Make Irish Bread Pudding & Whiskey Caramel Sauce<\/h2>\nEven though you have to make two things for this recipe\u00a0\u2013 the caramel sauce and the bread pudding\u00a0\u2013 don\u2019t be intimidated. You can do this!<\/p>\nIngredients you\u2019ll need<\/h3>\nThe first step to making this recipe is making the whiskey caramel sauce. For that, you will need:<\/p>\n\n1 1\/2 cups granulated sugar<\/li>\n2\/3 cup water<\/li>\n1\/4 cup butter, cubed<\/li>\n2 ounces cream cheese, cubed<\/li>\n1\/4 cup Irish whiskey<\/li>\n1\/4 cup milk<\/li>\n<\/ul>\n<\/figure>\nYou can use your favorite Irish whiskey for this recipe. If you don\u2019t have a particular favorite or aren\u2019t super familiar with Irish whiskeys, Jameson is a great option!\u00a0<\/p>\nUse the rest of the bottle to make some Irish old fashioneds<\/a> or Irish coffees<\/a> to go with your St. Patrick\u2019s Day meal.\u00a0<\/p>\nFor the bread pudding, you will need:<\/p>\n\n10 cups cubed French bread (cut into 1\/2 inch cubes)<\/li>\n1\/2 cup raisins (or chocolate chips if you don\u2019t like raisins)<\/li>\n2\/3 cup whiskey caramel sauce<\/li>\n3\/4 cup heavy cream<\/li>\n1 cup granulated sugar<\/li>\n3\/4 tablespoon pure vanilla extract<\/li>\n1 can evaporated milk, 12 ounces<\/li>\n2 eggs, lightly beaten<\/li>\ncinnamon sugar to taste<\/a><\/li>\n<\/ul>\n<\/figure>\nThis recipe makes a 9\u00d713-inch pan or about six 6-ounce ramekins of bread pudding. So there\u2019s plenty to feed a crowd or have leftovers if you are just feeding a few people!<\/p>\nI really like using French bread for this recipe. It soaks up the custard really well without getting too soggy.\u00a0<\/p>\nFeel free to soak the raisins in a bit of the Irish whiskey while you work on the caramel sauce for even more flavor.\u00a0<\/p>\nMaking the whiskey caramel sauce<\/h3>\nThe most intimidating part of this recipe is making the caramel sauce, but I know you can do it.<\/p>\nAdd the water and sugar to a saucepan and place it over medium-high heat. I suggest using a larger saucepan than you think you will need\u00a0\u2013 it will give you more surface area to work with.<\/p>\nStir until the sugar completely dissolves.<\/p>\nNow, set down the spoon and do not touch it again. Really!\u00a0<\/p>\nUnlike recipes like Salted Caramel Sauce<\/a> that use some corn syrup as insurance against graininess, stirring this could turn it into a grainy mess.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\nLet the mixture simmer until it is golden. This usually takes around 17-20 minutes.\u00a0<\/p>\nMake sure the mixture is simmering (bubbling) the entire time. If it is not, turn up the heat a bit.<\/p>\nKeep a close eye on it because it will go from no color to golden to burnt quickly, but again: Do not touch it!<\/p>\n<\/figure>\nOnce it is golden, remove the pan from the heat. Now grab a whisk and carefully whisk in the butter and cream cheese until all of the clumps are dissolved.<\/p>\nThe mixture is super hot and can bubble up, so be careful!<\/p>\nOnce the butter and cream cheese are worked in, whisk in the whiskey and milk. It\u2019s probably going to bubble up again, so keep being careful.\u00a0<\/p>\nOnce the sauce is smooth and combined, set it aside.<\/p>\n<\/figure>\nMaking the Irish bread pudding<\/h3>\nTo make the bread pudding, combine the cream, sugar, vanilla, evaporated milk, eggs, and \u2154 cup of the whiskey sauce in a large bowl. Whisk well.<\/p>\nAdd the cubed bread, stirring to make sure each piece of bread is covered in the custard mixture.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nCover and refrigerate for at least 30 minutes to let the bread soak up the custard. You can let the mixture soak for longer \u2013 up to overnight! \u2013 if you like.<\/p>\nWhen you\u2019re ready to bake, pour the bread mixture into a greased 9\u00d713-inch dish or divide it into about six 6-ounce ramekins.<\/p>\n<\/figure>\nSprinkle the raisins or chocolate chips over the top and sprinkle with cinnamon sugar as desired.<\/p>\nBake the Irish bread pudding for about 35 minutes or until set. Serve it warm with more of the whiskey caramel sauce as you wish!<\/p>\n<\/figure>\nRecipe FAQs<\/h2>\n\nWhat\u2019s the best bread to use for this Irish bread pudding?<\/strong> <\/p>\nI prefer using french bread for this bread pudding. I think it\u2019s the perfect happy-medium between a sandwich loaf and crusty sourdough. It soaks up the custard well but doesn\u2019t turn super mushy.<\/p>\n<\/p><\/div>\nCan I make this ahead of time?<\/strong> <\/p>\nYes! The bread should soak up the custard for at least 30 minutes, but you could let it go for as long as overnight if you like. Then you can bake it the next day.<\/p>\nReheat the caramel sauce for about 30-seconds at a time in the microwave, stirring well between intervals, until warmed through.<\/p>\n<\/p><\/div>\nHow should I store leftovers of this bread pudding?<\/strong> <\/p>\nStore leftovers of the bread pudding in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.<\/p>\nReheat in the microwave for 30-60 seconds or warm several portions at a time in a low oven. Place the Irish bread pudding in an oven-safe dish, cover with foil, and place in the oven until just warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\nIrish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? 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What are your favorite St. Patrick\u2019s Day traditions?<\/p>\n
We love to head to our local parade (STL is known for their family parades on St. Patrick\u2019s Day, it is SO fun), drink some green beer, and then head home for Irish Bread Pudding with Whiskey Caramel Sauce.<\/p>\n
Our dog Scout even joins the fun by wearing her favorite green sequined collar. That poor dog doesn\u2019t stand a chance. It\u2019s one of our favorite days!<\/p>\n
Is there anything more comforting than bread pudding? Super simple while also being decadent, it\u2019s the perfect way to indulge on date night, after a long week, or just celebrating everyday things.<\/p>\n
This Irish Bread Pudding with Whiskey Caramel Sauce is perfect for St. Patrick\u2019s Day! Oozing with flavors that make St. Patrick\u2019s Day a favorite (WHISKEY!), warm, delicious, and SO EASY.<\/p>\n
What\u2019s not to love!<\/p>\n
<\/p>\n<\/figure>\nDelicious Irish Bread Pudding<\/strong><\/h2>\nI just have such a thing for bread pudding. I\u2019ve made it with chocolate (hot chocolate bread pudding<\/a> to be exact!), and even made an apple pie bread pudding<\/a>.<\/p>\nAnd of course there\u2019s pumpkin bread pudding<\/a> and croissant bread pudding<\/a>.<\/p>\nBut you can\u2019t beat this Irish bread pudding with whiskey caramel sauce version. It\u2019s bursting with flavor and personality.<\/p>\n<\/figure>\nYou can bake Irish bread pudding in a large casserole dish or in individual ramekins for guests. It\u2019s the perfect dessert to make when entertaining because it\u2019s thrown together in minutes.<\/p>\nLeave the bread pudding a bit to soak up all the goodness in the custard and then bake. Top with extra whiskey caramel sauce or whipped cream for an extra special treat. Don\u2019t you just want to dive right in??<\/p>\nI love to soak the raisins beforehand in the whiskey for extra bursts of flavor throughout. If you\u2019re not a raisin lover (hello, my husband!), I have also used chocolate chips.<\/p>\nNow THAT is decadent! Ooey, gooey, and oh so perfect. It\u2019s a great way to finish off a meal of Irish lamb stew<\/a> and soda bread<\/a>.<\/p>\n<\/figure>\nWhiskey Caramel Sauce: The Perfect Finish<\/strong><\/h2>\nThe whiskey caramel sauce is what really takes this Irish bread pudding recipe from delicious to amazingly decadent.<\/p>\nUnlike some bread pudding recipes that simply serve the sauce on top, some of the whiskey caramel sauce goes into the bread pudding custard.<\/p>\nThat means the flavor of the sauce is in every single bite of this bread pudding.<\/p>\nThen you can serve even more of the remaining sauce on top as well! Double the whiskey caramel sauce for double the flavor.<\/p>\nYou might even want to make extra Whiskey Caramel Sauce to drizzle on top of ice cream or over apple crumb pie<\/a>. After all, who said that you could only enjoy it for St. Patrick\u2019s Day?<\/p>\nHow to Make Irish Bread Pudding & Whiskey Caramel Sauce<\/h2>\nEven though you have to make two things for this recipe\u00a0\u2013 the caramel sauce and the bread pudding\u00a0\u2013 don\u2019t be intimidated. You can do this!<\/p>\nIngredients you\u2019ll need<\/h3>\nThe first step to making this recipe is making the whiskey caramel sauce. For that, you will need:<\/p>\n\n1 1\/2 cups granulated sugar<\/li>\n2\/3 cup water<\/li>\n1\/4 cup butter, cubed<\/li>\n2 ounces cream cheese, cubed<\/li>\n1\/4 cup Irish whiskey<\/li>\n1\/4 cup milk<\/li>\n<\/ul>\n<\/figure>\nYou can use your favorite Irish whiskey for this recipe. If you don\u2019t have a particular favorite or aren\u2019t super familiar with Irish whiskeys, Jameson is a great option!\u00a0<\/p>\nUse the rest of the bottle to make some Irish old fashioneds<\/a> or Irish coffees<\/a> to go with your St. Patrick\u2019s Day meal.\u00a0<\/p>\nFor the bread pudding, you will need:<\/p>\n\n10 cups cubed French bread (cut into 1\/2 inch cubes)<\/li>\n1\/2 cup raisins (or chocolate chips if you don\u2019t like raisins)<\/li>\n2\/3 cup whiskey caramel sauce<\/li>\n3\/4 cup heavy cream<\/li>\n1 cup granulated sugar<\/li>\n3\/4 tablespoon pure vanilla extract<\/li>\n1 can evaporated milk, 12 ounces<\/li>\n2 eggs, lightly beaten<\/li>\ncinnamon sugar to taste<\/a><\/li>\n<\/ul>\n<\/figure>\nThis recipe makes a 9\u00d713-inch pan or about six 6-ounce ramekins of bread pudding. So there\u2019s plenty to feed a crowd or have leftovers if you are just feeding a few people!<\/p>\nI really like using French bread for this recipe. It soaks up the custard really well without getting too soggy.\u00a0<\/p>\nFeel free to soak the raisins in a bit of the Irish whiskey while you work on the caramel sauce for even more flavor.\u00a0<\/p>\nMaking the whiskey caramel sauce<\/h3>\nThe most intimidating part of this recipe is making the caramel sauce, but I know you can do it.<\/p>\nAdd the water and sugar to a saucepan and place it over medium-high heat. I suggest using a larger saucepan than you think you will need\u00a0\u2013 it will give you more surface area to work with.<\/p>\nStir until the sugar completely dissolves.<\/p>\nNow, set down the spoon and do not touch it again. Really!\u00a0<\/p>\nUnlike recipes like Salted Caramel Sauce<\/a> that use some corn syrup as insurance against graininess, stirring this could turn it into a grainy mess.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\nLet the mixture simmer until it is golden. This usually takes around 17-20 minutes.\u00a0<\/p>\nMake sure the mixture is simmering (bubbling) the entire time. If it is not, turn up the heat a bit.<\/p>\nKeep a close eye on it because it will go from no color to golden to burnt quickly, but again: Do not touch it!<\/p>\n<\/figure>\nOnce it is golden, remove the pan from the heat. Now grab a whisk and carefully whisk in the butter and cream cheese until all of the clumps are dissolved.<\/p>\nThe mixture is super hot and can bubble up, so be careful!<\/p>\nOnce the butter and cream cheese are worked in, whisk in the whiskey and milk. It\u2019s probably going to bubble up again, so keep being careful.\u00a0<\/p>\nOnce the sauce is smooth and combined, set it aside.<\/p>\n<\/figure>\nMaking the Irish bread pudding<\/h3>\nTo make the bread pudding, combine the cream, sugar, vanilla, evaporated milk, eggs, and \u2154 cup of the whiskey sauce in a large bowl. Whisk well.<\/p>\nAdd the cubed bread, stirring to make sure each piece of bread is covered in the custard mixture.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nCover and refrigerate for at least 30 minutes to let the bread soak up the custard. You can let the mixture soak for longer \u2013 up to overnight! \u2013 if you like.<\/p>\nWhen you\u2019re ready to bake, pour the bread mixture into a greased 9\u00d713-inch dish or divide it into about six 6-ounce ramekins.<\/p>\n<\/figure>\nSprinkle the raisins or chocolate chips over the top and sprinkle with cinnamon sugar as desired.<\/p>\nBake the Irish bread pudding for about 35 minutes or until set. Serve it warm with more of the whiskey caramel sauce as you wish!<\/p>\n<\/figure>\nRecipe FAQs<\/h2>\n\nWhat\u2019s the best bread to use for this Irish bread pudding?<\/strong> <\/p>\nI prefer using french bread for this bread pudding. I think it\u2019s the perfect happy-medium between a sandwich loaf and crusty sourdough. It soaks up the custard well but doesn\u2019t turn super mushy.<\/p>\n<\/p><\/div>\nCan I make this ahead of time?<\/strong> <\/p>\nYes! The bread should soak up the custard for at least 30 minutes, but you could let it go for as long as overnight if you like. Then you can bake it the next day.<\/p>\nReheat the caramel sauce for about 30-seconds at a time in the microwave, stirring well between intervals, until warmed through.<\/p>\n<\/p><\/div>\nHow should I store leftovers of this bread pudding?<\/strong> <\/p>\nStore leftovers of the bread pudding in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.<\/p>\nReheat in the microwave for 30-60 seconds or warm several portions at a time in a low oven. Place the Irish bread pudding in an oven-safe dish, cover with foil, and place in the oven until just warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\nIrish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? 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I just have such a thing for bread pudding. I\u2019ve made it with chocolate (hot chocolate bread pudding<\/a> to be exact!), and even made an apple pie bread pudding<\/a>.<\/p>\nAnd of course there\u2019s pumpkin bread pudding<\/a> and croissant bread pudding<\/a>.<\/p>\nBut you can\u2019t beat this Irish bread pudding with whiskey caramel sauce version. It\u2019s bursting with flavor and personality.<\/p>\n<\/figure>\nYou can bake Irish bread pudding in a large casserole dish or in individual ramekins for guests. It\u2019s the perfect dessert to make when entertaining because it\u2019s thrown together in minutes.<\/p>\nLeave the bread pudding a bit to soak up all the goodness in the custard and then bake. Top with extra whiskey caramel sauce or whipped cream for an extra special treat. Don\u2019t you just want to dive right in??<\/p>\nI love to soak the raisins beforehand in the whiskey for extra bursts of flavor throughout. If you\u2019re not a raisin lover (hello, my husband!), I have also used chocolate chips.<\/p>\nNow THAT is decadent! Ooey, gooey, and oh so perfect. It\u2019s a great way to finish off a meal of Irish lamb stew<\/a> and soda bread<\/a>.<\/p>\n<\/figure>\nWhiskey Caramel Sauce: The Perfect Finish<\/strong><\/h2>\nThe whiskey caramel sauce is what really takes this Irish bread pudding recipe from delicious to amazingly decadent.<\/p>\nUnlike some bread pudding recipes that simply serve the sauce on top, some of the whiskey caramel sauce goes into the bread pudding custard.<\/p>\nThat means the flavor of the sauce is in every single bite of this bread pudding.<\/p>\nThen you can serve even more of the remaining sauce on top as well! Double the whiskey caramel sauce for double the flavor.<\/p>\nYou might even want to make extra Whiskey Caramel Sauce to drizzle on top of ice cream or over apple crumb pie<\/a>. After all, who said that you could only enjoy it for St. Patrick\u2019s Day?<\/p>\nHow to Make Irish Bread Pudding & Whiskey Caramel Sauce<\/h2>\nEven though you have to make two things for this recipe\u00a0\u2013 the caramel sauce and the bread pudding\u00a0\u2013 don\u2019t be intimidated. You can do this!<\/p>\nIngredients you\u2019ll need<\/h3>\nThe first step to making this recipe is making the whiskey caramel sauce. For that, you will need:<\/p>\n\n1 1\/2 cups granulated sugar<\/li>\n2\/3 cup water<\/li>\n1\/4 cup butter, cubed<\/li>\n2 ounces cream cheese, cubed<\/li>\n1\/4 cup Irish whiskey<\/li>\n1\/4 cup milk<\/li>\n<\/ul>\n<\/figure>\nYou can use your favorite Irish whiskey for this recipe. If you don\u2019t have a particular favorite or aren\u2019t super familiar with Irish whiskeys, Jameson is a great option!\u00a0<\/p>\nUse the rest of the bottle to make some Irish old fashioneds<\/a> or Irish coffees<\/a> to go with your St. Patrick\u2019s Day meal.\u00a0<\/p>\nFor the bread pudding, you will need:<\/p>\n\n10 cups cubed French bread (cut into 1\/2 inch cubes)<\/li>\n1\/2 cup raisins (or chocolate chips if you don\u2019t like raisins)<\/li>\n2\/3 cup whiskey caramel sauce<\/li>\n3\/4 cup heavy cream<\/li>\n1 cup granulated sugar<\/li>\n3\/4 tablespoon pure vanilla extract<\/li>\n1 can evaporated milk, 12 ounces<\/li>\n2 eggs, lightly beaten<\/li>\ncinnamon sugar to taste<\/a><\/li>\n<\/ul>\n<\/figure>\nThis recipe makes a 9\u00d713-inch pan or about six 6-ounce ramekins of bread pudding. So there\u2019s plenty to feed a crowd or have leftovers if you are just feeding a few people!<\/p>\nI really like using French bread for this recipe. It soaks up the custard really well without getting too soggy.\u00a0<\/p>\nFeel free to soak the raisins in a bit of the Irish whiskey while you work on the caramel sauce for even more flavor.\u00a0<\/p>\nMaking the whiskey caramel sauce<\/h3>\nThe most intimidating part of this recipe is making the caramel sauce, but I know you can do it.<\/p>\nAdd the water and sugar to a saucepan and place it over medium-high heat. I suggest using a larger saucepan than you think you will need\u00a0\u2013 it will give you more surface area to work with.<\/p>\nStir until the sugar completely dissolves.<\/p>\nNow, set down the spoon and do not touch it again. Really!\u00a0<\/p>\nUnlike recipes like Salted Caramel Sauce<\/a> that use some corn syrup as insurance against graininess, stirring this could turn it into a grainy mess.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\nLet the mixture simmer until it is golden. This usually takes around 17-20 minutes.\u00a0<\/p>\nMake sure the mixture is simmering (bubbling) the entire time. If it is not, turn up the heat a bit.<\/p>\nKeep a close eye on it because it will go from no color to golden to burnt quickly, but again: Do not touch it!<\/p>\n<\/figure>\nOnce it is golden, remove the pan from the heat. Now grab a whisk and carefully whisk in the butter and cream cheese until all of the clumps are dissolved.<\/p>\nThe mixture is super hot and can bubble up, so be careful!<\/p>\nOnce the butter and cream cheese are worked in, whisk in the whiskey and milk. It\u2019s probably going to bubble up again, so keep being careful.\u00a0<\/p>\nOnce the sauce is smooth and combined, set it aside.<\/p>\n<\/figure>\nMaking the Irish bread pudding<\/h3>\nTo make the bread pudding, combine the cream, sugar, vanilla, evaporated milk, eggs, and \u2154 cup of the whiskey sauce in a large bowl. Whisk well.<\/p>\nAdd the cubed bread, stirring to make sure each piece of bread is covered in the custard mixture.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nCover and refrigerate for at least 30 minutes to let the bread soak up the custard. You can let the mixture soak for longer \u2013 up to overnight! \u2013 if you like.<\/p>\nWhen you\u2019re ready to bake, pour the bread mixture into a greased 9\u00d713-inch dish or divide it into about six 6-ounce ramekins.<\/p>\n<\/figure>\nSprinkle the raisins or chocolate chips over the top and sprinkle with cinnamon sugar as desired.<\/p>\nBake the Irish bread pudding for about 35 minutes or until set. Serve it warm with more of the whiskey caramel sauce as you wish!<\/p>\n<\/figure>\nRecipe FAQs<\/h2>\n\nWhat\u2019s the best bread to use for this Irish bread pudding?<\/strong> <\/p>\nI prefer using french bread for this bread pudding. I think it\u2019s the perfect happy-medium between a sandwich loaf and crusty sourdough. It soaks up the custard well but doesn\u2019t turn super mushy.<\/p>\n<\/p><\/div>\nCan I make this ahead of time?<\/strong> <\/p>\nYes! The bread should soak up the custard for at least 30 minutes, but you could let it go for as long as overnight if you like. Then you can bake it the next day.<\/p>\nReheat the caramel sauce for about 30-seconds at a time in the microwave, stirring well between intervals, until warmed through.<\/p>\n<\/p><\/div>\nHow should I store leftovers of this bread pudding?<\/strong> <\/p>\nStore leftovers of the bread pudding in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.<\/p>\nReheat in the microwave for 30-60 seconds or warm several portions at a time in a low oven. Place the Irish bread pudding in an oven-safe dish, cover with foil, and place in the oven until just warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\nIrish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? 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And of course there\u2019s pumpkin bread pudding<\/a> and croissant bread pudding<\/a>.<\/p>\nBut you can\u2019t beat this Irish bread pudding with whiskey caramel sauce version. It\u2019s bursting with flavor and personality.<\/p>\n<\/figure>\nYou can bake Irish bread pudding in a large casserole dish or in individual ramekins for guests. It\u2019s the perfect dessert to make when entertaining because it\u2019s thrown together in minutes.<\/p>\nLeave the bread pudding a bit to soak up all the goodness in the custard and then bake. Top with extra whiskey caramel sauce or whipped cream for an extra special treat. Don\u2019t you just want to dive right in??<\/p>\nI love to soak the raisins beforehand in the whiskey for extra bursts of flavor throughout. If you\u2019re not a raisin lover (hello, my husband!), I have also used chocolate chips.<\/p>\nNow THAT is decadent! Ooey, gooey, and oh so perfect. It\u2019s a great way to finish off a meal of Irish lamb stew<\/a> and soda bread<\/a>.<\/p>\n<\/figure>\nWhiskey Caramel Sauce: The Perfect Finish<\/strong><\/h2>\nThe whiskey caramel sauce is what really takes this Irish bread pudding recipe from delicious to amazingly decadent.<\/p>\nUnlike some bread pudding recipes that simply serve the sauce on top, some of the whiskey caramel sauce goes into the bread pudding custard.<\/p>\nThat means the flavor of the sauce is in every single bite of this bread pudding.<\/p>\nThen you can serve even more of the remaining sauce on top as well! Double the whiskey caramel sauce for double the flavor.<\/p>\nYou might even want to make extra Whiskey Caramel Sauce to drizzle on top of ice cream or over apple crumb pie<\/a>. After all, who said that you could only enjoy it for St. Patrick\u2019s Day?<\/p>\nHow to Make Irish Bread Pudding & Whiskey Caramel Sauce<\/h2>\nEven though you have to make two things for this recipe\u00a0\u2013 the caramel sauce and the bread pudding\u00a0\u2013 don\u2019t be intimidated. You can do this!<\/p>\nIngredients you\u2019ll need<\/h3>\nThe first step to making this recipe is making the whiskey caramel sauce. For that, you will need:<\/p>\n\n1 1\/2 cups granulated sugar<\/li>\n2\/3 cup water<\/li>\n1\/4 cup butter, cubed<\/li>\n2 ounces cream cheese, cubed<\/li>\n1\/4 cup Irish whiskey<\/li>\n1\/4 cup milk<\/li>\n<\/ul>\n<\/figure>\nYou can use your favorite Irish whiskey for this recipe. If you don\u2019t have a particular favorite or aren\u2019t super familiar with Irish whiskeys, Jameson is a great option!\u00a0<\/p>\nUse the rest of the bottle to make some Irish old fashioneds<\/a> or Irish coffees<\/a> to go with your St. Patrick\u2019s Day meal.\u00a0<\/p>\nFor the bread pudding, you will need:<\/p>\n\n10 cups cubed French bread (cut into 1\/2 inch cubes)<\/li>\n1\/2 cup raisins (or chocolate chips if you don\u2019t like raisins)<\/li>\n2\/3 cup whiskey caramel sauce<\/li>\n3\/4 cup heavy cream<\/li>\n1 cup granulated sugar<\/li>\n3\/4 tablespoon pure vanilla extract<\/li>\n1 can evaporated milk, 12 ounces<\/li>\n2 eggs, lightly beaten<\/li>\ncinnamon sugar to taste<\/a><\/li>\n<\/ul>\n<\/figure>\nThis recipe makes a 9\u00d713-inch pan or about six 6-ounce ramekins of bread pudding. So there\u2019s plenty to feed a crowd or have leftovers if you are just feeding a few people!<\/p>\nI really like using French bread for this recipe. It soaks up the custard really well without getting too soggy.\u00a0<\/p>\nFeel free to soak the raisins in a bit of the Irish whiskey while you work on the caramel sauce for even more flavor.\u00a0<\/p>\nMaking the whiskey caramel sauce<\/h3>\nThe most intimidating part of this recipe is making the caramel sauce, but I know you can do it.<\/p>\nAdd the water and sugar to a saucepan and place it over medium-high heat. I suggest using a larger saucepan than you think you will need\u00a0\u2013 it will give you more surface area to work with.<\/p>\nStir until the sugar completely dissolves.<\/p>\nNow, set down the spoon and do not touch it again. Really!\u00a0<\/p>\nUnlike recipes like Salted Caramel Sauce<\/a> that use some corn syrup as insurance against graininess, stirring this could turn it into a grainy mess.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\nLet the mixture simmer until it is golden. This usually takes around 17-20 minutes.\u00a0<\/p>\nMake sure the mixture is simmering (bubbling) the entire time. If it is not, turn up the heat a bit.<\/p>\nKeep a close eye on it because it will go from no color to golden to burnt quickly, but again: Do not touch it!<\/p>\n<\/figure>\nOnce it is golden, remove the pan from the heat. Now grab a whisk and carefully whisk in the butter and cream cheese until all of the clumps are dissolved.<\/p>\nThe mixture is super hot and can bubble up, so be careful!<\/p>\nOnce the butter and cream cheese are worked in, whisk in the whiskey and milk. It\u2019s probably going to bubble up again, so keep being careful.\u00a0<\/p>\nOnce the sauce is smooth and combined, set it aside.<\/p>\n<\/figure>\nMaking the Irish bread pudding<\/h3>\nTo make the bread pudding, combine the cream, sugar, vanilla, evaporated milk, eggs, and \u2154 cup of the whiskey sauce in a large bowl. Whisk well.<\/p>\nAdd the cubed bread, stirring to make sure each piece of bread is covered in the custard mixture.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nCover and refrigerate for at least 30 minutes to let the bread soak up the custard. You can let the mixture soak for longer \u2013 up to overnight! \u2013 if you like.<\/p>\nWhen you\u2019re ready to bake, pour the bread mixture into a greased 9\u00d713-inch dish or divide it into about six 6-ounce ramekins.<\/p>\n<\/figure>\nSprinkle the raisins or chocolate chips over the top and sprinkle with cinnamon sugar as desired.<\/p>\nBake the Irish bread pudding for about 35 minutes or until set. Serve it warm with more of the whiskey caramel sauce as you wish!<\/p>\n<\/figure>\nRecipe FAQs<\/h2>\n\nWhat\u2019s the best bread to use for this Irish bread pudding?<\/strong> <\/p>\nI prefer using french bread for this bread pudding. I think it\u2019s the perfect happy-medium between a sandwich loaf and crusty sourdough. It soaks up the custard well but doesn\u2019t turn super mushy.<\/p>\n<\/p><\/div>\nCan I make this ahead of time?<\/strong> <\/p>\nYes! The bread should soak up the custard for at least 30 minutes, but you could let it go for as long as overnight if you like. Then you can bake it the next day.<\/p>\nReheat the caramel sauce for about 30-seconds at a time in the microwave, stirring well between intervals, until warmed through.<\/p>\n<\/p><\/div>\nHow should I store leftovers of this bread pudding?<\/strong> <\/p>\nStore leftovers of the bread pudding in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.<\/p>\nReheat in the microwave for 30-60 seconds or warm several portions at a time in a low oven. Place the Irish bread pudding in an oven-safe dish, cover with foil, and place in the oven until just warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\nIrish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. 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But you can\u2019t beat this Irish bread pudding with whiskey caramel sauce version. It\u2019s bursting with flavor and personality.<\/p>\n<\/figure>\nYou can bake Irish bread pudding in a large casserole dish or in individual ramekins for guests. It\u2019s the perfect dessert to make when entertaining because it\u2019s thrown together in minutes.<\/p>\nLeave the bread pudding a bit to soak up all the goodness in the custard and then bake. Top with extra whiskey caramel sauce or whipped cream for an extra special treat. Don\u2019t you just want to dive right in??<\/p>\nI love to soak the raisins beforehand in the whiskey for extra bursts of flavor throughout. If you\u2019re not a raisin lover (hello, my husband!), I have also used chocolate chips.<\/p>\nNow THAT is decadent! Ooey, gooey, and oh so perfect. It\u2019s a great way to finish off a meal of Irish lamb stew<\/a> and soda bread<\/a>.<\/p>\n<\/figure>\nWhiskey Caramel Sauce: The Perfect Finish<\/strong><\/h2>\nThe whiskey caramel sauce is what really takes this Irish bread pudding recipe from delicious to amazingly decadent.<\/p>\nUnlike some bread pudding recipes that simply serve the sauce on top, some of the whiskey caramel sauce goes into the bread pudding custard.<\/p>\nThat means the flavor of the sauce is in every single bite of this bread pudding.<\/p>\nThen you can serve even more of the remaining sauce on top as well! Double the whiskey caramel sauce for double the flavor.<\/p>\nYou might even want to make extra Whiskey Caramel Sauce to drizzle on top of ice cream or over apple crumb pie<\/a>. After all, who said that you could only enjoy it for St. Patrick\u2019s Day?<\/p>\nHow to Make Irish Bread Pudding & Whiskey Caramel Sauce<\/h2>\nEven though you have to make two things for this recipe\u00a0\u2013 the caramel sauce and the bread pudding\u00a0\u2013 don\u2019t be intimidated. You can do this!<\/p>\nIngredients you\u2019ll need<\/h3>\nThe first step to making this recipe is making the whiskey caramel sauce. For that, you will need:<\/p>\n\n1 1\/2 cups granulated sugar<\/li>\n2\/3 cup water<\/li>\n1\/4 cup butter, cubed<\/li>\n2 ounces cream cheese, cubed<\/li>\n1\/4 cup Irish whiskey<\/li>\n1\/4 cup milk<\/li>\n<\/ul>\n<\/figure>\nYou can use your favorite Irish whiskey for this recipe. If you don\u2019t have a particular favorite or aren\u2019t super familiar with Irish whiskeys, Jameson is a great option!\u00a0<\/p>\nUse the rest of the bottle to make some Irish old fashioneds<\/a> or Irish coffees<\/a> to go with your St. Patrick\u2019s Day meal.\u00a0<\/p>\nFor the bread pudding, you will need:<\/p>\n\n10 cups cubed French bread (cut into 1\/2 inch cubes)<\/li>\n1\/2 cup raisins (or chocolate chips if you don\u2019t like raisins)<\/li>\n2\/3 cup whiskey caramel sauce<\/li>\n3\/4 cup heavy cream<\/li>\n1 cup granulated sugar<\/li>\n3\/4 tablespoon pure vanilla extract<\/li>\n1 can evaporated milk, 12 ounces<\/li>\n2 eggs, lightly beaten<\/li>\ncinnamon sugar to taste<\/a><\/li>\n<\/ul>\n<\/figure>\nThis recipe makes a 9\u00d713-inch pan or about six 6-ounce ramekins of bread pudding. So there\u2019s plenty to feed a crowd or have leftovers if you are just feeding a few people!<\/p>\nI really like using French bread for this recipe. It soaks up the custard really well without getting too soggy.\u00a0<\/p>\nFeel free to soak the raisins in a bit of the Irish whiskey while you work on the caramel sauce for even more flavor.\u00a0<\/p>\nMaking the whiskey caramel sauce<\/h3>\nThe most intimidating part of this recipe is making the caramel sauce, but I know you can do it.<\/p>\nAdd the water and sugar to a saucepan and place it over medium-high heat. I suggest using a larger saucepan than you think you will need\u00a0\u2013 it will give you more surface area to work with.<\/p>\nStir until the sugar completely dissolves.<\/p>\nNow, set down the spoon and do not touch it again. Really!\u00a0<\/p>\nUnlike recipes like Salted Caramel Sauce<\/a> that use some corn syrup as insurance against graininess, stirring this could turn it into a grainy mess.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\nLet the mixture simmer until it is golden. This usually takes around 17-20 minutes.\u00a0<\/p>\nMake sure the mixture is simmering (bubbling) the entire time. If it is not, turn up the heat a bit.<\/p>\nKeep a close eye on it because it will go from no color to golden to burnt quickly, but again: Do not touch it!<\/p>\n<\/figure>\nOnce it is golden, remove the pan from the heat. Now grab a whisk and carefully whisk in the butter and cream cheese until all of the clumps are dissolved.<\/p>\nThe mixture is super hot and can bubble up, so be careful!<\/p>\nOnce the butter and cream cheese are worked in, whisk in the whiskey and milk. It\u2019s probably going to bubble up again, so keep being careful.\u00a0<\/p>\nOnce the sauce is smooth and combined, set it aside.<\/p>\n<\/figure>\nMaking the Irish bread pudding<\/h3>\nTo make the bread pudding, combine the cream, sugar, vanilla, evaporated milk, eggs, and \u2154 cup of the whiskey sauce in a large bowl. Whisk well.<\/p>\nAdd the cubed bread, stirring to make sure each piece of bread is covered in the custard mixture.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nCover and refrigerate for at least 30 minutes to let the bread soak up the custard. You can let the mixture soak for longer \u2013 up to overnight! \u2013 if you like.<\/p>\nWhen you\u2019re ready to bake, pour the bread mixture into a greased 9\u00d713-inch dish or divide it into about six 6-ounce ramekins.<\/p>\n<\/figure>\nSprinkle the raisins or chocolate chips over the top and sprinkle with cinnamon sugar as desired.<\/p>\nBake the Irish bread pudding for about 35 minutes or until set. Serve it warm with more of the whiskey caramel sauce as you wish!<\/p>\n<\/figure>\nRecipe FAQs<\/h2>\n\nWhat\u2019s the best bread to use for this Irish bread pudding?<\/strong> <\/p>\nI prefer using french bread for this bread pudding. I think it\u2019s the perfect happy-medium between a sandwich loaf and crusty sourdough. It soaks up the custard well but doesn\u2019t turn super mushy.<\/p>\n<\/p><\/div>\nCan I make this ahead of time?<\/strong> <\/p>\nYes! The bread should soak up the custard for at least 30 minutes, but you could let it go for as long as overnight if you like. Then you can bake it the next day.<\/p>\nReheat the caramel sauce for about 30-seconds at a time in the microwave, stirring well between intervals, until warmed through.<\/p>\n<\/p><\/div>\nHow should I store leftovers of this bread pudding?<\/strong> <\/p>\nStore leftovers of the bread pudding in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.<\/p>\nReheat in the microwave for 30-60 seconds or warm several portions at a time in a low oven. Place the Irish bread pudding in an oven-safe dish, cover with foil, and place in the oven until just warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\nIrish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. 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You can bake Irish bread pudding in a large casserole dish or in individual ramekins for guests. It\u2019s the perfect dessert to make when entertaining because it\u2019s thrown together in minutes.<\/p>\n
Leave the bread pudding a bit to soak up all the goodness in the custard and then bake. Top with extra whiskey caramel sauce or whipped cream for an extra special treat. Don\u2019t you just want to dive right in??<\/p>\n
I love to soak the raisins beforehand in the whiskey for extra bursts of flavor throughout. If you\u2019re not a raisin lover (hello, my husband!), I have also used chocolate chips.<\/p>\n
Now THAT is decadent! Ooey, gooey, and oh so perfect. It\u2019s a great way to finish off a meal of Irish lamb stew<\/a> and soda bread<\/a>.<\/p>\n<\/figure>\nWhiskey Caramel Sauce: The Perfect Finish<\/strong><\/h2>\nThe whiskey caramel sauce is what really takes this Irish bread pudding recipe from delicious to amazingly decadent.<\/p>\nUnlike some bread pudding recipes that simply serve the sauce on top, some of the whiskey caramel sauce goes into the bread pudding custard.<\/p>\nThat means the flavor of the sauce is in every single bite of this bread pudding.<\/p>\nThen you can serve even more of the remaining sauce on top as well! Double the whiskey caramel sauce for double the flavor.<\/p>\nYou might even want to make extra Whiskey Caramel Sauce to drizzle on top of ice cream or over apple crumb pie<\/a>. After all, who said that you could only enjoy it for St. Patrick\u2019s Day?<\/p>\nHow to Make Irish Bread Pudding & Whiskey Caramel Sauce<\/h2>\nEven though you have to make two things for this recipe\u00a0\u2013 the caramel sauce and the bread pudding\u00a0\u2013 don\u2019t be intimidated. You can do this!<\/p>\nIngredients you\u2019ll need<\/h3>\nThe first step to making this recipe is making the whiskey caramel sauce. For that, you will need:<\/p>\n\n1 1\/2 cups granulated sugar<\/li>\n2\/3 cup water<\/li>\n1\/4 cup butter, cubed<\/li>\n2 ounces cream cheese, cubed<\/li>\n1\/4 cup Irish whiskey<\/li>\n1\/4 cup milk<\/li>\n<\/ul>\n<\/figure>\nYou can use your favorite Irish whiskey for this recipe. If you don\u2019t have a particular favorite or aren\u2019t super familiar with Irish whiskeys, Jameson is a great option!\u00a0<\/p>\nUse the rest of the bottle to make some Irish old fashioneds<\/a> or Irish coffees<\/a> to go with your St. Patrick\u2019s Day meal.\u00a0<\/p>\nFor the bread pudding, you will need:<\/p>\n\n10 cups cubed French bread (cut into 1\/2 inch cubes)<\/li>\n1\/2 cup raisins (or chocolate chips if you don\u2019t like raisins)<\/li>\n2\/3 cup whiskey caramel sauce<\/li>\n3\/4 cup heavy cream<\/li>\n1 cup granulated sugar<\/li>\n3\/4 tablespoon pure vanilla extract<\/li>\n1 can evaporated milk, 12 ounces<\/li>\n2 eggs, lightly beaten<\/li>\ncinnamon sugar to taste<\/a><\/li>\n<\/ul>\n<\/figure>\nThis recipe makes a 9\u00d713-inch pan or about six 6-ounce ramekins of bread pudding. So there\u2019s plenty to feed a crowd or have leftovers if you are just feeding a few people!<\/p>\nI really like using French bread for this recipe. It soaks up the custard really well without getting too soggy.\u00a0<\/p>\nFeel free to soak the raisins in a bit of the Irish whiskey while you work on the caramel sauce for even more flavor.\u00a0<\/p>\nMaking the whiskey caramel sauce<\/h3>\nThe most intimidating part of this recipe is making the caramel sauce, but I know you can do it.<\/p>\nAdd the water and sugar to a saucepan and place it over medium-high heat. I suggest using a larger saucepan than you think you will need\u00a0\u2013 it will give you more surface area to work with.<\/p>\nStir until the sugar completely dissolves.<\/p>\nNow, set down the spoon and do not touch it again. Really!\u00a0<\/p>\nUnlike recipes like Salted Caramel Sauce<\/a> that use some corn syrup as insurance against graininess, stirring this could turn it into a grainy mess.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\nLet the mixture simmer until it is golden. This usually takes around 17-20 minutes.\u00a0<\/p>\nMake sure the mixture is simmering (bubbling) the entire time. If it is not, turn up the heat a bit.<\/p>\nKeep a close eye on it because it will go from no color to golden to burnt quickly, but again: Do not touch it!<\/p>\n<\/figure>\nOnce it is golden, remove the pan from the heat. Now grab a whisk and carefully whisk in the butter and cream cheese until all of the clumps are dissolved.<\/p>\nThe mixture is super hot and can bubble up, so be careful!<\/p>\nOnce the butter and cream cheese are worked in, whisk in the whiskey and milk. It\u2019s probably going to bubble up again, so keep being careful.\u00a0<\/p>\nOnce the sauce is smooth and combined, set it aside.<\/p>\n<\/figure>\nMaking the Irish bread pudding<\/h3>\nTo make the bread pudding, combine the cream, sugar, vanilla, evaporated milk, eggs, and \u2154 cup of the whiskey sauce in a large bowl. Whisk well.<\/p>\nAdd the cubed bread, stirring to make sure each piece of bread is covered in the custard mixture.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nCover and refrigerate for at least 30 minutes to let the bread soak up the custard. You can let the mixture soak for longer \u2013 up to overnight! \u2013 if you like.<\/p>\nWhen you\u2019re ready to bake, pour the bread mixture into a greased 9\u00d713-inch dish or divide it into about six 6-ounce ramekins.<\/p>\n<\/figure>\nSprinkle the raisins or chocolate chips over the top and sprinkle with cinnamon sugar as desired.<\/p>\nBake the Irish bread pudding for about 35 minutes or until set. Serve it warm with more of the whiskey caramel sauce as you wish!<\/p>\n<\/figure>\nRecipe FAQs<\/h2>\n\nWhat\u2019s the best bread to use for this Irish bread pudding?<\/strong> <\/p>\nI prefer using french bread for this bread pudding. I think it\u2019s the perfect happy-medium between a sandwich loaf and crusty sourdough. It soaks up the custard well but doesn\u2019t turn super mushy.<\/p>\n<\/p><\/div>\nCan I make this ahead of time?<\/strong> <\/p>\nYes! The bread should soak up the custard for at least 30 minutes, but you could let it go for as long as overnight if you like. Then you can bake it the next day.<\/p>\nReheat the caramel sauce for about 30-seconds at a time in the microwave, stirring well between intervals, until warmed through.<\/p>\n<\/p><\/div>\nHow should I store leftovers of this bread pudding?<\/strong> <\/p>\nStore leftovers of the bread pudding in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.<\/p>\nReheat in the microwave for 30-60 seconds or warm several portions at a time in a low oven. Place the Irish bread pudding in an oven-safe dish, cover with foil, and place in the oven until just warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\nIrish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? 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The whiskey caramel sauce is what really takes this Irish bread pudding recipe from delicious to amazingly decadent.<\/p>\n
Unlike some bread pudding recipes that simply serve the sauce on top, some of the whiskey caramel sauce goes into the bread pudding custard.<\/p>\n
That means the flavor of the sauce is in every single bite of this bread pudding.<\/p>\n
Then you can serve even more of the remaining sauce on top as well! Double the whiskey caramel sauce for double the flavor.<\/p>\n
You might even want to make extra Whiskey Caramel Sauce to drizzle on top of ice cream or over apple crumb pie<\/a>. After all, who said that you could only enjoy it for St. Patrick\u2019s Day?<\/p>\nHow to Make Irish Bread Pudding & Whiskey Caramel Sauce<\/h2>\nEven though you have to make two things for this recipe\u00a0\u2013 the caramel sauce and the bread pudding\u00a0\u2013 don\u2019t be intimidated. You can do this!<\/p>\nIngredients you\u2019ll need<\/h3>\nThe first step to making this recipe is making the whiskey caramel sauce. For that, you will need:<\/p>\n\n1 1\/2 cups granulated sugar<\/li>\n2\/3 cup water<\/li>\n1\/4 cup butter, cubed<\/li>\n2 ounces cream cheese, cubed<\/li>\n1\/4 cup Irish whiskey<\/li>\n1\/4 cup milk<\/li>\n<\/ul>\n<\/figure>\nYou can use your favorite Irish whiskey for this recipe. If you don\u2019t have a particular favorite or aren\u2019t super familiar with Irish whiskeys, Jameson is a great option!\u00a0<\/p>\nUse the rest of the bottle to make some Irish old fashioneds<\/a> or Irish coffees<\/a> to go with your St. Patrick\u2019s Day meal.\u00a0<\/p>\nFor the bread pudding, you will need:<\/p>\n\n10 cups cubed French bread (cut into 1\/2 inch cubes)<\/li>\n1\/2 cup raisins (or chocolate chips if you don\u2019t like raisins)<\/li>\n2\/3 cup whiskey caramel sauce<\/li>\n3\/4 cup heavy cream<\/li>\n1 cup granulated sugar<\/li>\n3\/4 tablespoon pure vanilla extract<\/li>\n1 can evaporated milk, 12 ounces<\/li>\n2 eggs, lightly beaten<\/li>\ncinnamon sugar to taste<\/a><\/li>\n<\/ul>\n<\/figure>\nThis recipe makes a 9\u00d713-inch pan or about six 6-ounce ramekins of bread pudding. So there\u2019s plenty to feed a crowd or have leftovers if you are just feeding a few people!<\/p>\nI really like using French bread for this recipe. It soaks up the custard really well without getting too soggy.\u00a0<\/p>\nFeel free to soak the raisins in a bit of the Irish whiskey while you work on the caramel sauce for even more flavor.\u00a0<\/p>\nMaking the whiskey caramel sauce<\/h3>\nThe most intimidating part of this recipe is making the caramel sauce, but I know you can do it.<\/p>\nAdd the water and sugar to a saucepan and place it over medium-high heat. I suggest using a larger saucepan than you think you will need\u00a0\u2013 it will give you more surface area to work with.<\/p>\nStir until the sugar completely dissolves.<\/p>\nNow, set down the spoon and do not touch it again. Really!\u00a0<\/p>\nUnlike recipes like Salted Caramel Sauce<\/a> that use some corn syrup as insurance against graininess, stirring this could turn it into a grainy mess.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\nLet the mixture simmer until it is golden. This usually takes around 17-20 minutes.\u00a0<\/p>\nMake sure the mixture is simmering (bubbling) the entire time. If it is not, turn up the heat a bit.<\/p>\nKeep a close eye on it because it will go from no color to golden to burnt quickly, but again: Do not touch it!<\/p>\n<\/figure>\nOnce it is golden, remove the pan from the heat. Now grab a whisk and carefully whisk in the butter and cream cheese until all of the clumps are dissolved.<\/p>\nThe mixture is super hot and can bubble up, so be careful!<\/p>\nOnce the butter and cream cheese are worked in, whisk in the whiskey and milk. It\u2019s probably going to bubble up again, so keep being careful.\u00a0<\/p>\nOnce the sauce is smooth and combined, set it aside.<\/p>\n<\/figure>\nMaking the Irish bread pudding<\/h3>\nTo make the bread pudding, combine the cream, sugar, vanilla, evaporated milk, eggs, and \u2154 cup of the whiskey sauce in a large bowl. Whisk well.<\/p>\nAdd the cubed bread, stirring to make sure each piece of bread is covered in the custard mixture.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nCover and refrigerate for at least 30 minutes to let the bread soak up the custard. You can let the mixture soak for longer \u2013 up to overnight! \u2013 if you like.<\/p>\nWhen you\u2019re ready to bake, pour the bread mixture into a greased 9\u00d713-inch dish or divide it into about six 6-ounce ramekins.<\/p>\n<\/figure>\nSprinkle the raisins or chocolate chips over the top and sprinkle with cinnamon sugar as desired.<\/p>\nBake the Irish bread pudding for about 35 minutes or until set. Serve it warm with more of the whiskey caramel sauce as you wish!<\/p>\n<\/figure>\nRecipe FAQs<\/h2>\n\nWhat\u2019s the best bread to use for this Irish bread pudding?<\/strong> <\/p>\nI prefer using french bread for this bread pudding. I think it\u2019s the perfect happy-medium between a sandwich loaf and crusty sourdough. It soaks up the custard well but doesn\u2019t turn super mushy.<\/p>\n<\/p><\/div>\nCan I make this ahead of time?<\/strong> <\/p>\nYes! The bread should soak up the custard for at least 30 minutes, but you could let it go for as long as overnight if you like. Then you can bake it the next day.<\/p>\nReheat the caramel sauce for about 30-seconds at a time in the microwave, stirring well between intervals, until warmed through.<\/p>\n<\/p><\/div>\nHow should I store leftovers of this bread pudding?<\/strong> <\/p>\nStore leftovers of the bread pudding in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.<\/p>\nReheat in the microwave for 30-60 seconds or warm several portions at a time in a low oven. Place the Irish bread pudding in an oven-safe dish, cover with foil, and place in the oven until just warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\nIrish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? 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Even though you have to make two things for this recipe\u00a0\u2013 the caramel sauce and the bread pudding\u00a0\u2013 don\u2019t be intimidated. You can do this!<\/p>\n
The first step to making this recipe is making the whiskey caramel sauce. For that, you will need:<\/p>\n
You can use your favorite Irish whiskey for this recipe. If you don\u2019t have a particular favorite or aren\u2019t super familiar with Irish whiskeys, Jameson is a great option!\u00a0<\/p>\n
Use the rest of the bottle to make some Irish old fashioneds<\/a> or Irish coffees<\/a> to go with your St. Patrick\u2019s Day meal.\u00a0<\/p>\nFor the bread pudding, you will need:<\/p>\n\n10 cups cubed French bread (cut into 1\/2 inch cubes)<\/li>\n1\/2 cup raisins (or chocolate chips if you don\u2019t like raisins)<\/li>\n2\/3 cup whiskey caramel sauce<\/li>\n3\/4 cup heavy cream<\/li>\n1 cup granulated sugar<\/li>\n3\/4 tablespoon pure vanilla extract<\/li>\n1 can evaporated milk, 12 ounces<\/li>\n2 eggs, lightly beaten<\/li>\ncinnamon sugar to taste<\/a><\/li>\n<\/ul>\n<\/figure>\nThis recipe makes a 9\u00d713-inch pan or about six 6-ounce ramekins of bread pudding. So there\u2019s plenty to feed a crowd or have leftovers if you are just feeding a few people!<\/p>\nI really like using French bread for this recipe. It soaks up the custard really well without getting too soggy.\u00a0<\/p>\nFeel free to soak the raisins in a bit of the Irish whiskey while you work on the caramel sauce for even more flavor.\u00a0<\/p>\nMaking the whiskey caramel sauce<\/h3>\nThe most intimidating part of this recipe is making the caramel sauce, but I know you can do it.<\/p>\nAdd the water and sugar to a saucepan and place it over medium-high heat. I suggest using a larger saucepan than you think you will need\u00a0\u2013 it will give you more surface area to work with.<\/p>\nStir until the sugar completely dissolves.<\/p>\nNow, set down the spoon and do not touch it again. Really!\u00a0<\/p>\nUnlike recipes like Salted Caramel Sauce<\/a> that use some corn syrup as insurance against graininess, stirring this could turn it into a grainy mess.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\nLet the mixture simmer until it is golden. This usually takes around 17-20 minutes.\u00a0<\/p>\nMake sure the mixture is simmering (bubbling) the entire time. If it is not, turn up the heat a bit.<\/p>\nKeep a close eye on it because it will go from no color to golden to burnt quickly, but again: Do not touch it!<\/p>\n<\/figure>\nOnce it is golden, remove the pan from the heat. Now grab a whisk and carefully whisk in the butter and cream cheese until all of the clumps are dissolved.<\/p>\nThe mixture is super hot and can bubble up, so be careful!<\/p>\nOnce the butter and cream cheese are worked in, whisk in the whiskey and milk. It\u2019s probably going to bubble up again, so keep being careful.\u00a0<\/p>\nOnce the sauce is smooth and combined, set it aside.<\/p>\n<\/figure>\nMaking the Irish bread pudding<\/h3>\nTo make the bread pudding, combine the cream, sugar, vanilla, evaporated milk, eggs, and \u2154 cup of the whiskey sauce in a large bowl. Whisk well.<\/p>\nAdd the cubed bread, stirring to make sure each piece of bread is covered in the custard mixture.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nCover and refrigerate for at least 30 minutes to let the bread soak up the custard. You can let the mixture soak for longer \u2013 up to overnight! \u2013 if you like.<\/p>\nWhen you\u2019re ready to bake, pour the bread mixture into a greased 9\u00d713-inch dish or divide it into about six 6-ounce ramekins.<\/p>\n<\/figure>\nSprinkle the raisins or chocolate chips over the top and sprinkle with cinnamon sugar as desired.<\/p>\nBake the Irish bread pudding for about 35 minutes or until set. Serve it warm with more of the whiskey caramel sauce as you wish!<\/p>\n<\/figure>\nRecipe FAQs<\/h2>\n\nWhat\u2019s the best bread to use for this Irish bread pudding?<\/strong> <\/p>\nI prefer using french bread for this bread pudding. I think it\u2019s the perfect happy-medium between a sandwich loaf and crusty sourdough. It soaks up the custard well but doesn\u2019t turn super mushy.<\/p>\n<\/p><\/div>\nCan I make this ahead of time?<\/strong> <\/p>\nYes! The bread should soak up the custard for at least 30 minutes, but you could let it go for as long as overnight if you like. Then you can bake it the next day.<\/p>\nReheat the caramel sauce for about 30-seconds at a time in the microwave, stirring well between intervals, until warmed through.<\/p>\n<\/p><\/div>\nHow should I store leftovers of this bread pudding?<\/strong> <\/p>\nStore leftovers of the bread pudding in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.<\/p>\nReheat in the microwave for 30-60 seconds or warm several portions at a time in a low oven. Place the Irish bread pudding in an oven-safe dish, cover with foil, and place in the oven until just warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\nIrish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? 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For the bread pudding, you will need:<\/p>\n
This recipe makes a 9\u00d713-inch pan or about six 6-ounce ramekins of bread pudding. So there\u2019s plenty to feed a crowd or have leftovers if you are just feeding a few people!<\/p>\n
I really like using French bread for this recipe. It soaks up the custard really well without getting too soggy.\u00a0<\/p>\n
Feel free to soak the raisins in a bit of the Irish whiskey while you work on the caramel sauce for even more flavor.\u00a0<\/p>\n
The most intimidating part of this recipe is making the caramel sauce, but I know you can do it.<\/p>\n
Add the water and sugar to a saucepan and place it over medium-high heat. I suggest using a larger saucepan than you think you will need\u00a0\u2013 it will give you more surface area to work with.<\/p>\n
Stir until the sugar completely dissolves.<\/p>\n
Now, set down the spoon and do not touch it again. Really!\u00a0<\/p>\n
Unlike recipes like Salted Caramel Sauce<\/a> that use some corn syrup as insurance against graininess, stirring this could turn it into a grainy mess.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\nLet the mixture simmer until it is golden. This usually takes around 17-20 minutes.\u00a0<\/p>\nMake sure the mixture is simmering (bubbling) the entire time. If it is not, turn up the heat a bit.<\/p>\nKeep a close eye on it because it will go from no color to golden to burnt quickly, but again: Do not touch it!<\/p>\n<\/figure>\nOnce it is golden, remove the pan from the heat. Now grab a whisk and carefully whisk in the butter and cream cheese until all of the clumps are dissolved.<\/p>\nThe mixture is super hot and can bubble up, so be careful!<\/p>\nOnce the butter and cream cheese are worked in, whisk in the whiskey and milk. It\u2019s probably going to bubble up again, so keep being careful.\u00a0<\/p>\nOnce the sauce is smooth and combined, set it aside.<\/p>\n<\/figure>\nMaking the Irish bread pudding<\/h3>\nTo make the bread pudding, combine the cream, sugar, vanilla, evaporated milk, eggs, and \u2154 cup of the whiskey sauce in a large bowl. Whisk well.<\/p>\nAdd the cubed bread, stirring to make sure each piece of bread is covered in the custard mixture.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nCover and refrigerate for at least 30 minutes to let the bread soak up the custard. You can let the mixture soak for longer \u2013 up to overnight! \u2013 if you like.<\/p>\nWhen you\u2019re ready to bake, pour the bread mixture into a greased 9\u00d713-inch dish or divide it into about six 6-ounce ramekins.<\/p>\n<\/figure>\nSprinkle the raisins or chocolate chips over the top and sprinkle with cinnamon sugar as desired.<\/p>\nBake the Irish bread pudding for about 35 minutes or until set. Serve it warm with more of the whiskey caramel sauce as you wish!<\/p>\n<\/figure>\nRecipe FAQs<\/h2>\n\nWhat\u2019s the best bread to use for this Irish bread pudding?<\/strong> <\/p>\nI prefer using french bread for this bread pudding. I think it\u2019s the perfect happy-medium between a sandwich loaf and crusty sourdough. It soaks up the custard well but doesn\u2019t turn super mushy.<\/p>\n<\/p><\/div>\nCan I make this ahead of time?<\/strong> <\/p>\nYes! The bread should soak up the custard for at least 30 minutes, but you could let it go for as long as overnight if you like. Then you can bake it the next day.<\/p>\nReheat the caramel sauce for about 30-seconds at a time in the microwave, stirring well between intervals, until warmed through.<\/p>\n<\/p><\/div>\nHow should I store leftovers of this bread pudding?<\/strong> <\/p>\nStore leftovers of the bread pudding in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.<\/p>\nReheat in the microwave for 30-60 seconds or warm several portions at a time in a low oven. Place the Irish bread pudding in an oven-safe dish, cover with foil, and place in the oven until just warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\nIrish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. 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Let the mixture simmer until it is golden. This usually takes around 17-20 minutes.\u00a0<\/p>\n
Make sure the mixture is simmering (bubbling) the entire time. If it is not, turn up the heat a bit.<\/p>\n
Keep a close eye on it because it will go from no color to golden to burnt quickly, but again: Do not touch it!<\/p>\n<\/figure>\nOnce it is golden, remove the pan from the heat. Now grab a whisk and carefully whisk in the butter and cream cheese until all of the clumps are dissolved.<\/p>\nThe mixture is super hot and can bubble up, so be careful!<\/p>\nOnce the butter and cream cheese are worked in, whisk in the whiskey and milk. It\u2019s probably going to bubble up again, so keep being careful.\u00a0<\/p>\nOnce the sauce is smooth and combined, set it aside.<\/p>\n<\/figure>\nMaking the Irish bread pudding<\/h3>\nTo make the bread pudding, combine the cream, sugar, vanilla, evaporated milk, eggs, and \u2154 cup of the whiskey sauce in a large bowl. Whisk well.<\/p>\nAdd the cubed bread, stirring to make sure each piece of bread is covered in the custard mixture.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nCover and refrigerate for at least 30 minutes to let the bread soak up the custard. You can let the mixture soak for longer \u2013 up to overnight! \u2013 if you like.<\/p>\nWhen you\u2019re ready to bake, pour the bread mixture into a greased 9\u00d713-inch dish or divide it into about six 6-ounce ramekins.<\/p>\n<\/figure>\nSprinkle the raisins or chocolate chips over the top and sprinkle with cinnamon sugar as desired.<\/p>\nBake the Irish bread pudding for about 35 minutes or until set. Serve it warm with more of the whiskey caramel sauce as you wish!<\/p>\n<\/figure>\nRecipe FAQs<\/h2>\n\nWhat\u2019s the best bread to use for this Irish bread pudding?<\/strong> <\/p>\nI prefer using french bread for this bread pudding. I think it\u2019s the perfect happy-medium between a sandwich loaf and crusty sourdough. It soaks up the custard well but doesn\u2019t turn super mushy.<\/p>\n<\/p><\/div>\nCan I make this ahead of time?<\/strong> <\/p>\nYes! The bread should soak up the custard for at least 30 minutes, but you could let it go for as long as overnight if you like. Then you can bake it the next day.<\/p>\nReheat the caramel sauce for about 30-seconds at a time in the microwave, stirring well between intervals, until warmed through.<\/p>\n<\/p><\/div>\nHow should I store leftovers of this bread pudding?<\/strong> <\/p>\nStore leftovers of the bread pudding in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.<\/p>\nReheat in the microwave for 30-60 seconds or warm several portions at a time in a low oven. Place the Irish bread pudding in an oven-safe dish, cover with foil, and place in the oven until just warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\nIrish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? 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Once it is golden, remove the pan from the heat. Now grab a whisk and carefully whisk in the butter and cream cheese until all of the clumps are dissolved.<\/p>\n
The mixture is super hot and can bubble up, so be careful!<\/p>\n
Once the butter and cream cheese are worked in, whisk in the whiskey and milk. It\u2019s probably going to bubble up again, so keep being careful.\u00a0<\/p>\n
Once the sauce is smooth and combined, set it aside.<\/p>\n<\/figure>\nMaking the Irish bread pudding<\/h3>\nTo make the bread pudding, combine the cream, sugar, vanilla, evaporated milk, eggs, and \u2154 cup of the whiskey sauce in a large bowl. Whisk well.<\/p>\nAdd the cubed bread, stirring to make sure each piece of bread is covered in the custard mixture.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nCover and refrigerate for at least 30 minutes to let the bread soak up the custard. You can let the mixture soak for longer \u2013 up to overnight! \u2013 if you like.<\/p>\nWhen you\u2019re ready to bake, pour the bread mixture into a greased 9\u00d713-inch dish or divide it into about six 6-ounce ramekins.<\/p>\n<\/figure>\nSprinkle the raisins or chocolate chips over the top and sprinkle with cinnamon sugar as desired.<\/p>\nBake the Irish bread pudding for about 35 minutes or until set. Serve it warm with more of the whiskey caramel sauce as you wish!<\/p>\n<\/figure>\nRecipe FAQs<\/h2>\n\nWhat\u2019s the best bread to use for this Irish bread pudding?<\/strong> <\/p>\nI prefer using french bread for this bread pudding. I think it\u2019s the perfect happy-medium between a sandwich loaf and crusty sourdough. It soaks up the custard well but doesn\u2019t turn super mushy.<\/p>\n<\/p><\/div>\nCan I make this ahead of time?<\/strong> <\/p>\nYes! The bread should soak up the custard for at least 30 minutes, but you could let it go for as long as overnight if you like. Then you can bake it the next day.<\/p>\nReheat the caramel sauce for about 30-seconds at a time in the microwave, stirring well between intervals, until warmed through.<\/p>\n<\/p><\/div>\nHow should I store leftovers of this bread pudding?<\/strong> <\/p>\nStore leftovers of the bread pudding in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.<\/p>\nReheat in the microwave for 30-60 seconds or warm several portions at a time in a low oven. Place the Irish bread pudding in an oven-safe dish, cover with foil, and place in the oven until just warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\nIrish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? 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To make the bread pudding, combine the cream, sugar, vanilla, evaporated milk, eggs, and \u2154 cup of the whiskey sauce in a large bowl. Whisk well.<\/p>\n
Add the cubed bread, stirring to make sure each piece of bread is covered in the custard mixture.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nCover and refrigerate for at least 30 minutes to let the bread soak up the custard. You can let the mixture soak for longer \u2013 up to overnight! \u2013 if you like.<\/p>\nWhen you\u2019re ready to bake, pour the bread mixture into a greased 9\u00d713-inch dish or divide it into about six 6-ounce ramekins.<\/p>\n<\/figure>\nSprinkle the raisins or chocolate chips over the top and sprinkle with cinnamon sugar as desired.<\/p>\nBake the Irish bread pudding for about 35 minutes or until set. Serve it warm with more of the whiskey caramel sauce as you wish!<\/p>\n<\/figure>\nRecipe FAQs<\/h2>\n\nWhat\u2019s the best bread to use for this Irish bread pudding?<\/strong> <\/p>\nI prefer using french bread for this bread pudding. I think it\u2019s the perfect happy-medium between a sandwich loaf and crusty sourdough. It soaks up the custard well but doesn\u2019t turn super mushy.<\/p>\n<\/p><\/div>\nCan I make this ahead of time?<\/strong> <\/p>\nYes! The bread should soak up the custard for at least 30 minutes, but you could let it go for as long as overnight if you like. Then you can bake it the next day.<\/p>\nReheat the caramel sauce for about 30-seconds at a time in the microwave, stirring well between intervals, until warmed through.<\/p>\n<\/p><\/div>\nHow should I store leftovers of this bread pudding?<\/strong> <\/p>\nStore leftovers of the bread pudding in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.<\/p>\nReheat in the microwave for 30-60 seconds or warm several portions at a time in a low oven. Place the Irish bread pudding in an oven-safe dish, cover with foil, and place in the oven until just warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\nIrish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? 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Cover and refrigerate for at least 30 minutes to let the bread soak up the custard. You can let the mixture soak for longer \u2013 up to overnight! \u2013 if you like.<\/p>\n
When you\u2019re ready to bake, pour the bread mixture into a greased 9\u00d713-inch dish or divide it into about six 6-ounce ramekins.<\/p>\n<\/figure>\nSprinkle the raisins or chocolate chips over the top and sprinkle with cinnamon sugar as desired.<\/p>\nBake the Irish bread pudding for about 35 minutes or until set. Serve it warm with more of the whiskey caramel sauce as you wish!<\/p>\n<\/figure>\nRecipe FAQs<\/h2>\n\nWhat\u2019s the best bread to use for this Irish bread pudding?<\/strong> <\/p>\nI prefer using french bread for this bread pudding. I think it\u2019s the perfect happy-medium between a sandwich loaf and crusty sourdough. It soaks up the custard well but doesn\u2019t turn super mushy.<\/p>\n<\/p><\/div>\nCan I make this ahead of time?<\/strong> <\/p>\nYes! The bread should soak up the custard for at least 30 minutes, but you could let it go for as long as overnight if you like. Then you can bake it the next day.<\/p>\nReheat the caramel sauce for about 30-seconds at a time in the microwave, stirring well between intervals, until warmed through.<\/p>\n<\/p><\/div>\nHow should I store leftovers of this bread pudding?<\/strong> <\/p>\nStore leftovers of the bread pudding in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.<\/p>\nReheat in the microwave for 30-60 seconds or warm several portions at a time in a low oven. Place the Irish bread pudding in an oven-safe dish, cover with foil, and place in the oven until just warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\nIrish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? 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Sprinkle the raisins or chocolate chips over the top and sprinkle with cinnamon sugar as desired.<\/p>\n
Bake the Irish bread pudding for about 35 minutes or until set. Serve it warm with more of the whiskey caramel sauce as you wish!<\/p>\n<\/figure>\nRecipe FAQs<\/h2>\n\nWhat\u2019s the best bread to use for this Irish bread pudding?<\/strong> <\/p>\nI prefer using french bread for this bread pudding. I think it\u2019s the perfect happy-medium between a sandwich loaf and crusty sourdough. It soaks up the custard well but doesn\u2019t turn super mushy.<\/p>\n<\/p><\/div>\nCan I make this ahead of time?<\/strong> <\/p>\nYes! The bread should soak up the custard for at least 30 minutes, but you could let it go for as long as overnight if you like. Then you can bake it the next day.<\/p>\nReheat the caramel sauce for about 30-seconds at a time in the microwave, stirring well between intervals, until warmed through.<\/p>\n<\/p><\/div>\nHow should I store leftovers of this bread pudding?<\/strong> <\/p>\nStore leftovers of the bread pudding in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.<\/p>\nReheat in the microwave for 30-60 seconds or warm several portions at a time in a low oven. Place the Irish bread pudding in an oven-safe dish, cover with foil, and place in the oven until just warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\nIrish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. 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I prefer using french bread for this bread pudding. I think it\u2019s the perfect happy-medium between a sandwich loaf and crusty sourdough. It soaks up the custard well but doesn\u2019t turn super mushy.<\/p>\n<\/p><\/div>\n
Yes! The bread should soak up the custard for at least 30 minutes, but you could let it go for as long as overnight if you like. Then you can bake it the next day.<\/p>\n
Reheat the caramel sauce for about 30-seconds at a time in the microwave, stirring well between intervals, until warmed through.<\/p>\n<\/p><\/div>\n
Store leftovers of the bread pudding in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.<\/p>\n
Reheat in the microwave for 30-60 seconds or warm several portions at a time in a low oven. Place the Irish bread pudding in an oven-safe dish, cover with foil, and place in the oven until just warmed through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/figure>\nIrish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? 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Irish Bread Pudding with Whiskey Caramel Sauce<\/em><\/a> was contributed by Becky of The Cookie Rookie.<\/em><\/p>\n\n\n\n\n1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. 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1x<\/button>2x<\/button>3x<\/button><\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. 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US Customary<\/button>Metric<\/button><\/p>\n\nFor the whiskey caramel sauce:<\/h4>\n<\/div>\n<\/div>\n\n\nTo make the whiskey caramel sauce:<\/h4>\n\n\nCombine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n\nStop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n\nRemove from heat.<\/p>\n<\/li>\n\nCarefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n\nStir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo make the bread pudding:<\/h4>\n\n\nPreheat oven to 350\u00b0F.<\/p>\n<\/li>\n\nIf using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. 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Combine sugar and water in a saucepan over medium-high heat. Use a larger saucepan than you think you will need for more surface area on the bottom. Stir until the sugar completely dissolves.<\/p>\n<\/li>\n
Stop stirring and allow to simmer until mixture is golden (about 17 minutes). The mixture should be bubbling the entire time. Keep a close eye on it; the sauce will go from no color to golden to burnt very quickly. DO NOT STIR!<\/p>\n<\/li>\n
Remove from heat.<\/p>\n<\/li>\n
Carefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.<\/p>\n<\/li>\n
Stir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
Preheat oven to 350\u00b0F.<\/p>\n<\/li>\n
If using (1<\/span>) 9\u00d713-inch casserole dish, spray with nonstick spray, or spray (6<\/span>) 6-ounce ramekins with nonstick spray.<\/span><\/p>\n<\/li>\n\nCombine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. 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Combine cream, sugar, vanilla extract, evaporated milk, eggs, and 2\/3<\/span> cup whiskey caramel sauce in a large bowl. Stir well with a whisk.<\/span><\/p>\n<\/li>\n\nAdd bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n\nCover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n\nPour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n\nSprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n\nBake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n\nServe warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you\u2019d like, you can soak the raisins in some more of the Irish whiskey while you work on the caramel sauce to add even more flavor.<\/span>\nIf you prefer, you can stir the raisins or chocolate chips into the bread pudding mixture instead of sprinkling them on top.<\/span>\nStore in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.<\/span><\/div>\n<\/div>\n\nCalories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. 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Add bread cubes, using a spatula to push down and make sure each piece of bread is coated.<\/p>\n<\/li>\n
Cover and allow to sit in the fridge for at least 30 minutes to soak up all the goodness.<\/p>\n<\/li>\n
Pour bread mixture into the prepared baking dish or ramekins.<\/p>\n<\/li>\n
Sprinkle top with raisins or chocolate chips and cinnamon-sugar as desired.<\/p>\n<\/li>\n
Bake at 350\u00b0F for 35 minutes or until set.<\/p>\n<\/li>\n
Serve warm with more whiskey caramel sauce as desired.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Calories: <\/span>603<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>96<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>19<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>431<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>306<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>66<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>637<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>204<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\nIrish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=103009\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Irish Bread Pudding with Whiskey Caramel Sauce - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links. 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Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? 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Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"
This post may contain affiliate links. Please read our privacy policy. Celebrate St. Patrick\u2019s Day with Irish Bread Pudding with Whiskey Caramel Sauce! It\u2019s such a decadent and easy dessert that you may just find yourself making it all year long. What are your favorite St. Patrick\u2019s Day traditions? We love to head to our […]<\/p>\n","protected":false},"author":1,"featured_media":103010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14675,17105,16427,7157,7904,5099],"dealstore":[],"offerexpiration":[],"class_list":["post-103009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bread","tag-caramel","tag-irish","tag-pudding","tag-sauce","tag-whiskey"],"yoast_head":"\n
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