This traditional bread pudding recipe makes a perfect St. Patrick’s Day dessert! Served warm and drizzled with salted whisky caramel, topped with fresh cream or ice cream, your family will love this cozy, decadent dessert!
Bread Pudding with Salted Whisky Caramel
There is nothing cozier than a plate of warm bread pudding on a chilly night after a hearty meal. I served this recipe for dessert at my St. Patrick’s Day dinner this year after a thick lamb stew, colcannon (mashed potatoes with kale), and an elegant roasted rosemary cauliflower and fennel salad.
I was going for a country cottage-style meal with my table covered in ivy – and no green food coloring.
This bread pudding is made with buttery brioche and easy salted whisky caramel. By “easy,” I mean I didn’t make it from scratch. I just used Smucker’s brand salted caramel and added a few teaspoons of whisky. It blended perfectly and knocked everyone’s socks off!
This recipe is so easy! All you have to do is chop the brioche, add some raisins, mix cream, eggs, cinnamon, and sugar together, pour it over the bread, and let it sit overnight before baking.
You can even bake it up to 2 days ahead, and simply reheat it later! It will be just as delicious as when it first came out of the oven!
Ingredient Notes
brioche – You can substitute with challah, sourdough, or even white bread, but I find brioche and challah to make the most pillowy soft center to the bread pudding.
heavy cream – Also called “double cream” in the UK. Don’t substitute with Half-and-Half.
cinnamon – For a more fascinating flavor, use a cinnamon like “Saigon Cinnamon.” It’s a warmer, somewhat spicy cinnamon that makes everyone say “ooooo!”
butter – Use a quality, salted butter.
raisins – I used golden raisins, but feel free to use brown.
salted caramel – I used Smucker’s salted caramel, and mixed it with whisky, but if you’d like to make caramel from scratch, try Sally’s caramel recipe from Sally’s Baking Addiction.
vanilla extract – use only real vanilla extract, not imitation.
whisky – my favorite whisky for baking is Bulliet, but if you don’t want to use a pricy bottle, Old Overholt is a great, inexpensive choice.
How to Make This Bread Pudding Step-by-Step
1. Slice 21 oz. brioche into cubes. Place them in an 11”x8” baking dish.
2. Evenly sprinkle ½ cup raisins over the bread cubes, and nestle them in between and around the cubes.
3. In a mixing bowl, whisk together 4 eggs, 1 cup whole milk, ⅔ cup heavy cream, 3 tsp. cinnamon, ½ cup white granulated sugar, ¼ tsp. sea salt, and 2 tsp. real vanilla extract. Pour mixture evenly over the bread and raisins.
4. Use a spatula to press everything down nice and tight before covering with cellophane. Refrigerate overnight or for 4 hours. When ready to bake, preheat oven to 350 F. (175 C.) and bake for 35 minutes.
5. In a small bowl, stir together 4 tbsp. salted caramel and 1 tbsp. whisky until thoroughly mixed.
6. Drizzle caramel over bread pudding and serve.
Common Questions
Nope. You can let the bread soak for just 4 hours, or as little as 20 minutes in the custard if you like. It will be just about the same. I just personally don’t want to fuss about in the morning when cooking for family so I like to prep the night before, and simply pop it in the oven in the morning.
Yup! And it will be just as delicious. Simply bake, allow it to cool, cover with cellophane, refrigerate for up to 24 hours, then bake uncovered for 20 minutes on a lower rack at 350 F. (175 C.).
Recipe Notes
- You can bake it and reheat it later. Simply bake, allow it to cool, cover with cellophane, refrigerate for up to 24 hours, then bake uncovered for 20 minutes on a lower rack at 350 F. (175 C.).
- Once baked, it will stay fresh in the fridge in a covered container for 2-3 days.
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What to Serve with This Bread Pudding
Bread Pudding with Salted Whisky Caramel
Equipment
- 1 bread knife
- 1 spatula
- 1 11"x8" baking dish – a smaller one will just make a thicker pudding
- 1 medium mixing bowl and whisk
- 1 small mixing bowl
- cellophane – to cover overnight
Ingredients
- 21 oz. brioche – 1½ to 2 loaves
- 1 cup whole milk
- ⅔ cup heavy cream
- 4 large eggs
- ½ cup raisins
- 4 tsp. cinnamon
- ½ cup white granulated sugar
- ¼ tsp. sea salt
- 2 tsp. real vanilla extract
- 4 tbsp. salted caramel – I used Smucker’s Salted Caramel
- 1 tbsp. whisky
Instructions
- Slice 21 oz. brioche into cubes. Place them in an 11”x8” baking dish.
- Evenly sprinkle ½ cup raisins over the bread cubes, and nestle them in between and around the cubes.
- In a mixing bowl, whisk together 4 eggs, 1 cup whole milk, ⅔ cup heavy cream, 3 tsp. cinnamon, ½ cup white granulated sugar, ¼ tsp. sea salt, and 2 tsp. real vanilla extract. Pour mixture evenly over the bread and raisins.
- Use a spatula to press everything down nice and tight before covering with cellophane. Refrigerate overnight or for 4 hours.
- When ready to bake, preheat oven to 350 F. (175 C.) and bake for 35 minutes. In a small bowl, stir together 4 tbsp. salted caramel and 1 tbsp. whisky until thoroughly mixed. Drizzle caramel over bread pudding and serve.
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