Irish Bread & Butter Pudding with Salted Caramel-Whiskey Sauce!

Irish Bread and Butter Pudding with Salted Caramel-Whiskey Sauce

 Help yourself to Irish Bread & Butter Pudding with Salted Caramel-Whiskey Sauce, a sweet ending to your St. Patrick’s Day celebration!


Bread pudding is a dessert that magically transforms leftover or stale bread when it’s baked in a sweet and creamy custard. This one is made a little Irish with the addition of whiskey soaked raisins and served with a delectable salted caramel-Irish whiskey sauce!

Clodagh's Irish Kitchen Cookbook

I discovered this recipe among the drool-worthy desserts in Clodagh’s Irish Kitchen: A Fresh Take on Traditional FlavorsIt can be made in advance, refrigerated and reheated before serving. The salted caramel whiskey sauce can also be made ahead and leftovers (if you have any :) served over ice cream.


This recipe is a definitely indulgent and splurge calorie-wise with the buttered slices of bread and rich custard! I substituted evaporated milk for the heavy cream in the egg custard to cut down on some of the saturated fat, and feel a little less guilty about drizzling on more salted caramel-Irish whiskey sauce :)


Irish Bread & Butter Pudding with Salted Caramel-Whiskey Sauce, Serves 6 – 8

Bread Pudding Ingredients

2/3 cup golden raisins

1/2 cup Irish whiskey

5 eggs

2 cups whipping cream (substitute evaporated milk if desired to reduce fat)

1 cup sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla

8-10 slices firm white bread, crusts left on

3/4 cup unsalted butter, at room temperature (I used Kerrygold Irish butter, salted)



Preheat the oven to 400°F. Butter an 8 inch square baking dish. (I used 9 x 11)


Combine raisins and whiskey and let soak for 1 hour. In a medium bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg and vanilla to make custard. Spread one side of each slice of bread with butter. Cut the slices in half diagonally and arrange half of bread in bottom of the greased baking dish, overlapping the slices.


Drain the raisins (reserving the whiskey for the sauce) and sprinkle half over the bread. Repeat with remaining bread and raisins. Pour custard over the bread and let it soak for 30 minutes.


Place the baking dish in a large baking pan. Add enough hot water to the pan to come halfway up the sides of dish. Bake for 50 – 60 minutes, or until the pudding is set and the top is golden.


Watch during last 15 minutes of baking time and cover the top of bread with foil to prevent overbrowning if necessary. Remove the baking dish from the water bath and let to cool slightly on a wire rack.


Salted Caramel Whiskey Sauce Ingredients

1 stick unsalted butter, cubed

1 cup sugar (I used brown sugar)

2 teaspoons sea salt

2 1/2 cups heavy cream

1/4 cup Irish whiskey


In medium saucepan, melt butter over a medium heat. Whisk in sugar, sea salt, cream and whiskey. Reduce the heat to low and simmer for until the sauce thickens *10 minutes (*mine took closer to 30 minutes). Serve  pudding warm with the salted caramel whiskey sauce spooned over each serving.


You can find a printable recipe, here.

For more recipes to whet your appetite for St. Patrick’s Day, you can find a round-up of recipes and table inspiration and enter to win a copy of Clodagh’s Irish Kitchen, HERE. The winner will be chosen March 2nd!


Thank you for your visit!

  25 comments for “Irish Bread & Butter Pudding with Salted Caramel-Whiskey Sauce!

  1. February 24, 2016 at 7:58 am

    Bet this would be great with my homemade raisin bread! A very nice treat:@)

    • February 24, 2016 at 7:59 am

      Absolutely Lynn! ♣

  2. February 24, 2016 at 8:53 am

    Thank you Mary! I was really hoping you’d make this! I would eat it for breakfast right now if I could, it looks like it’s worth every whiskey soaked calorie!!!

  3. Ellen Stillabower
    February 24, 2016 at 8:53 am

    This old Italian can’t wait to try this wonderful Irish dish…top o the morning to you!!! Thanks for sharing. 🤗☘🍀☘🍀

  4. February 24, 2016 at 9:04 am

    I know I would love this recipe, Mary! I have my Kerrygold butter in my fridge right now just waiting for me to make this. The sauce sounds incredibly wonderful and perfect for an Irish touch to the bread pudding…..mmmmmm! ☘

  5. Sandi Lee
    February 24, 2016 at 9:16 am

    My neighbor’s always come for a StPaddy’s dinner of potato soup, shepherd’s pie and Irish soda bread with a hot cup of Irish coffee to go with the Bailey’s Irish Cream fudge for dessert. Yum-0. My favorite is the fudge!!!!

  6. Perri
    February 24, 2016 at 9:50 am

    With my maiden name being O’Keeffe, there isn’t much about Ireland that I don’t love! There is a special place in my heart though for hot Irish soda bread with butter and tea.

  7. February 24, 2016 at 9:59 am

    Hi Mary, I love bread pudding and this one looks so yummy! I can’t wait to try it! Linda

  8. February 24, 2016 at 10:10 am

    Just in time to use up all the scraps from the 80 tea sandwiches I made for a Memorial Reception. I was going to do a search for a bread pudding recipe when your post appeared in my email. Thanks!

  9. Michele
    February 24, 2016 at 10:34 am

    I was wondering what i could substitute for the raisins my son and i both hate raisins but i love this recipe. Maybe just leave them out. I’ll try it. Thanks.

  10. February 24, 2016 at 10:40 am

    Mary, bread pudding is a favorite of mine! This recipe looks amazing and who doesn’t love salted caramel!!! Happy Wednesday! Pam @ Everyday Living

  11. February 24, 2016 at 11:12 am

    Growing up we had bread pudding at least once a week, but nothing like this! It looks wonderful!
    A cold and rainy day here on Long Ireland! :) Spring seems far away!

  12. February 24, 2016 at 12:15 pm

    Oh my…this looks amazing Mary!…and I am hooked on Kerrygold butter…and was happy to see that Costco carries it!!

  13. February 24, 2016 at 4:50 pm

    I have never seen that butter but will be loking for it at Costco! This looks SO good, I will try it soon!!! You always bring us the BEST recipes. Thank you, Mary!

  14. Morwenna
    February 24, 2016 at 6:20 pm

    This English Girl is drooling over this recipe! I cannot wait to make it! Thank You for the delicious post!

  15. Virginia
    February 24, 2016 at 9:37 pm

    Oh my gosh! This look absolutely wonderful, can’t wait to prepare this variation of bread pudding, thanks for always sharing your delicious recipes.

  16. February 25, 2016 at 11:48 am

    Clodagh is an evil genius is all I’m sayin’ and she must be stopped! Seriously, I bet I could eat the whole pan.

  17. Melodie Strickland
    February 25, 2016 at 6:55 pm

    Looks scrumptious!! Love St. Patrick’s Day and Irish coffee and food as I’m part Irish.

  18. franki
    February 25, 2016 at 7:50 pm

    “LUCKY” us!!! franki

  19. Margaret
    February 26, 2016 at 1:36 am

    Wow that looks really good. Love the Portmerion China a huge favourite of mine.

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