Name: Irish Bread Pudding with Whiskey Sauce: A Classic Comfort Dessert
Ingredients: 6 cups cubed brioche or challah bread (½” cubes, slightly stale); ½ cup raisins (optional; soak in hot water or tea for 10 min if desired); 4 large eggs; 2 cups whole milk; 1 cup heavy cream; ¾ cup granulated sugar; 1 tsp vanilla extract; 1 tsp ground cinnamon; ¼ tsp nutmeg; Pinch of salt; ½ cup (1 stick / 115g) unsalted butter; ½ cup packed brown sugar; ½ cup heavy cream; 3–4 tbsp Irish whiskey (e.g., Jameson); Pinch of salt

Ingredients

Scale

For the bread pudding:

6 cups cubed brioche or challah bread (½” cubes, slightly stale)
½ cup raisins (optional; soak in hot water or tea for 10 min if desired)
4 large eggs
2 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp nutmeg
Pinch of salt

For the Irish whiskey sauce:

½ cup (1 stick / 115g) unsalted butter
½ cup packed brown sugar
½ cup heavy cream
3–4 tbsp Irish whiskey (e.g., Jameson)
Pinch of salt

Instructions

Bread Pudding:

Prep: Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
Layer: Spread bread cubes and raisins evenly in dish.
Make custard: Whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Pour over bread. Press down gently to submerge. Let soak 20–30 minutes.
Bake 45–55 minutes, until puffed and golden, and center is set.

Whiskey Sauce:

In a saucepan, melt butter over medium heat. Stir in brown sugar and cream. Bring to a gentle boil, stirring constantly.
Boil 1–2 minutes until slightly thickened. Remove from heat.
Stir in whiskey (careful—it may bubble!) and salt. Cool slightly.

💡 Pro Tips:
– Use stale bread—it absorbs custard better without turning mushy.
– For non-alcoholic version, replace whiskey with apple juice + ½ tsp vanilla.
– Serve warm: Spoon generous amounts of whiskey sauce over each slice!

Prep Time & Nutrition (per serving, serves 8):