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A slice of bread pudding on a plate.
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5 from 1 vote

Bread Pudding with Salted Whisky Caramel

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! 
Prep Time20 minutes
Cook Time35 minutes
Resting Time8 hours
Total Time8 hours 55 minutes
Course: Dessert
Cuisine: Irish
Diet: Vegetarian
Servings: 9 slices
Calories: 485kcal
Author: Genevieve Morrison

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
  • 1 tbsp. salted butter - for greasing the dish

Instructions

  • Slice 21 oz. brioche into cubes. Grease baking dish with 1 tbsp. salted butter. 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.

Notes

This recipe is tastiest when allowed to sit overnight before baking, but if you're in a rush, you can let it soak for just 20 minutes before baking, and it will be almost as good.
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.

Nutrition

Serving: 1slice | Calories: 485kcal | Carbohydrates: 55g | Protein: 12g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 219mg | Sodium: 427mg | Potassium: 170mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1002IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg