Irish Bread Pudding with Caramel-Whiskey Sauce

  • 3sacharm Posted: 03/29/09
    Worthy of a Special Occasion

    This was definitely awesome. I have never made bread pudding before but had an all Irish menu for St. Patricks day. I did tweak it a bit: I used Bailey's Irish cream instead of whiskey and and skipped the sauce. I think the key is the bread. This is definitely a keeper and a great dessert- very sweet. It was gone within minutes.

  • ADDChef Posted: 03/07/09
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    Holy Cow this is good. I've never made bread pudding before because I wasn't interested. But I should have! This is delicious. Brought it to a party and one person said it was the best dessert she's had! The sauce is essential, but I will review that on the recipe page for it. So easy and impressive, I will definitely make this again. I made it exactly as written.

  • lollypaul Posted: 03/21/11
    Worthy of a Special Occasion

    Delicious! I had never made bread pudding before. I subbed regular butter for the light butter, and nonfat milk for the 1%. I cut down the sugar to 3/4 cup in the pudding, and 1 cup in the sauce, based on other reviews, and found it sweet enough. The sauce makes this recipe. Mine was kind of runny, but was actually good; it soaked up better in the pudding. Put whipped cream on top. Used Jameson whiskey. New St. Paddy's tradition at our house!

  • clarkkp Posted: 12/12/08
    Worthy of a Special Occasion

    A very good 'lightened up' bread pudding recipe. Prepared as stated, this was served as part of an Irish menu. It's appropriate for any special occasion dinner. I'm making it again tonight.

  • BrendaMT Posted: 12/04/10
    Worthy of a Special Occasion

    my husband LOVES this recipe. He requests it for any special occasion where we have guests over for dinner and/or for his birthday. And I have to agree, it is fabulous!

  • mamita Posted: 03/15/10
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    Very good bread pudding and so easy to make. I wouldn't say it was anything different though from a standard bread pudding which I was hoping for. I had problems getting the sauce to thicken and turn golden which had a bad appearance but otherwise tasted very good. I received many compliments and had almost nothing left over. I made 1.5 times the recipe and only used 1 c sugar which was plenty. The sauce was plenty as written so I did not increase it for the additional bread pudding and I had tons. All in all was very good and I will make again but need to figure out how to get the sauce to turn out right.

  • Cuisinia Posted: 11/06/10
    Worthy of a Special Occasion

    This was excellent, however, I (and several others) had trouble with the whiskey sauce. I would suggest reading the reviews for the sauce before you decide to make it. The pudding, itself was really, really yummy. And don't get me wrong, the sauce was good, even though mine didn't turn out. I'd just want to try to make it again and get it right, if I was ever going to make it for company. I do like the idea another reviewer had about pouring (warmed) Bailey's over it. That sounded decadent and yummy (not exactly lite cooking, though), and I think it would go well with it.

  • det8z1 Posted: 12/28/10
    Worthy of a Special Occasion

    I LOVED this recipe. The bread pudding was better than average. I liked that I did not need to use a water bath... made it more user friendly. I also added seeds from one vanilla bean to increase the flavor. Now, the irish whiskey sauce is TO DIE FOR! Yummy. Follow the directions. Do not touch the sugar/water for the 15 to 20 minutes it takes to turn golden brown. I cannot believe how good this dessert is.

  • ericai Posted: 01/09/12
    Worthy of a Special Occasion

    Soooo good. I have made this twice, the first time was with the apple juice and rum extract, the second with Powers whiskey. The whiskey turns it from good to amazing. I agree with the other reviews that it takes longer to get the sauce to golden, it still tastes great but don't even think about serving it to children without getting the sauce hot enough to cook off the liquor.

  • Terispec Posted: 03/18/12
    Worthy of a Special Occasion

    I'm not a big bread pudding fan, but wanted to have a dessert fitting a St. Patrick's Day dinner. I also used regular butter and cut down the sugar as the other reviewers had suggested. I used currants, rather than raisins, since I had those on hand. I also added about 1/2 c. coarsely chopped pecans. ISince I cut the sugar in the sauce to 1 c., I also cut down on the water by about 1/4 c. As the other reviewers mentioned, you do need to watch the syrup as it turns to a golden brown. My first batch overcooked in 15 min. and had to be tossed. I did it again with slightly lower heat, and it turned a nice golden brown. If you just let the cream cheese and butter come to room temp, it blends in nicely to the hot syrup. The consistency and thickness was just right after adding the Irish whiskey, so that I did not add the 1/4 c. milk to the sauce. Fresh whipped cream on top - Yum! Would definitely make this again!

  • Elldee Posted: 03/11/12
    Worthy of a Special Occasion

    Great dessert for a St.Patty's Day party! Per others' reviews, I also cut back on the sugar. 3/4 cup vs 1 cup on the pudding, and 1 cup vs 1.5 cup on the sauce. Could even cut back more! Very sweet. Used fat free vs 1% milk - it was fine. For the sauce, definitely took more than 15 min to turn golden, maybe closer to 25 min. Do NOT stir and WATCH CLOSELY towards end so it does not burn. Good suggestion to melt the cream cheese and butter to avoid the clumping problem. Makes more sauce than needed. Used Jamesons Irish whiskey. It's a somewhat time consuming recipe (incl resting times) and have to juggle different pieces to the recipe. So be careful not to sip on too much of the whiskey while preparing this one!

  • seaside725 Posted: 04/11/12
    Worthy of a Special Occasion

    The bread pudding was great and easy to make. The caramel whiskey sauce left a lot to be desired. Not sure I would make it again.

  • Mommabear12 Posted: 02/15/13
    Worthy of a Special Occasion

    Best Irish bred pudding EVER! My husband and I always joke that we are going to make a pan for each of us and eat it all in one day! People rave every time we make this. You would never know it is a light dish. Lick the plate good!

  • deerex Posted: 03/19/12
    Worthy of a Special Occasion

    I've ordered whiskey bread pudding with whiskey caramel sauce many times in quality restaurants and this recipe is as good, if not better, than those high priced desserts. This is truly a restaurant quality recipe and surprisingly easy to make. Except for using 2% milk, I made it as written and served it with the bread pudding topped with a small scoop of vanilla ice cream and the caramel sauce. I also made it several hours in advance - reheating the sauce over a double boiler and the pudding lightly covered with aluminum foil in a 250 degree oven. I received raves from my guests and my husband said it was the best dessert I've made in our 30 years together! Can't get any better than that!

  • Moretea Posted: 06/23/13
    Worthy of a Special Occasion

    Easy and looks great.

  • pamelaj100 Posted: 03/15/13
    Worthy of a Special Occasion

    This recipe gets me invited to all St Patrick Day parties! It is always met with rave reviews by everyone!

  • TeenaR Posted: 03/16/12
    Worthy of a Special Occasion

    My family really loves this dessert. My husband requests it often, but I save it for St. Patty's day. Otherwise I would be making it every weekend!

  • Sandrisw Posted: 04/12/13
    Worthy of a Special Occasion

    I like it and it was easy to make i used condensed milk instead of sugar. I didn't make the sauce.

  • savvychef Posted: 02/27/13
    Worthy of a Special Occasion

    This has become a 'staple' and necessary dish for my Business Women's St Patty's Day fundraiser. This year I'm enrolling more chefs to bake the pudding, and I'll do the whisky sauce for the group. We now make enuff for # 75, and never have leftovers! Give it a try- it's a keeper!

  • kittiewan Posted: 03/29/14
    Worthy of a Special Occasion

    I've been making this recipe for bread pudding for years, and have reliably turned bread pudding haters into bread pudding afficionados with it. Make SURE you get a good crusty French baguette, not the stuff that is sometimes sold as french bread, but is more like italian. It makes all the difference, because the french baguette stands up to the soaking in the egg and milk mixture, instead of disintegrating. Only change I make is to use real butter and often (for budget reasons) use the apple cider option instead of whiskey. If I'm short of time (which is more often than not) I use purchased caramel sauce instead of making it. (Last time I used Nestle's La Lechera Dulce de Leite.) You can even add the whiskey to the purchased sauce when you heat it if you want, and no one but you will know it isn't homemade!

  • Avivale Posted: 04/01/14
    Worthy of a Special Occasion
    Los Angeles, CA

    Made with sauteed apples instead of raisins, because my husband does not like raisins. I am only rating 3 stars because it was really too sweet, especially when topped with the caramel whiskey sauce... and I like sweet! It had good texture and flavor otherwise. Maybe I'll try again with waaay less sugar.

  • easternoregonte Posted: 06/15/14
    Worthy of a Special Occasion

    Killer recipe. Had to double, due to the amount of bread I had. Used some almond milk to make up the quantity of milk, and only one can of milk. When I saw the trouble people had with the sauce, I used the Betty Crocker recipe. For both, I cut the sugar as advised. It was still plenty sweet. Guests has seconds! Will make again, as it uses fewer eggs and is just as delicious as a traditional recipe. (Even doubled, it piled into a 13x9 pan. Cooked it a bit longer.)

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