Bread Pudding with Whiskey Sauce: A Boozy Delight Recipe

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My warming Bread Pudding with Whiskey Sauce is the perfect taste of Ireland on St. Patrick’s Day! This comforting, custardy bread pudding gets a festive double dose (in both the custard in the decadent caramel sauce) of  O’Driscolls famously smooth whiskey! 

• Perfectly spiced: Sweet raisins and earthy cinnamon complement the pudding’s mellow creaminess.
• Mostly hands-off: Prep time is just 25 minutes. Mix up the pudding, set it aside to soak, and bake!
• Crispy on top, moist inside: I never know what I like best—the craggy, crunchy bits or the custardy middle!
• Beautifully aromatic: Irish whiskey, vanilla, cinnamon, butter, sugar—this will make your kitchen smell heavenly!
• Your new favorite dessert sauce! Buttery sweet, slightly smokey, Irish Whiskey Caramel Sauce is over-the-top tasty thanks to the addition of golden O’Driscolls Irish Whiskey.

I’m thrilled to say there’s a family connection to the well-known O’Driscolls Irish Whiskey used in this recipe. My cousin, Michael J. Stafford, is the managing director of Stafford Bonded in my hometown—Wexford, Ireland. Michael has carried on the family business created by our grandfather (James Stafford) and also our fathers (George Stafford Snr and Michael Stafford Snr). O’Driscolls Irish Whiskey was inspired by Diarmuid O’Driscoll, Michael’s other grandfather, a descendent of the seafaring O’Driscoll clan. Diarmuid O’Driscoll was a true inspiration and a great storyteller who recently passed away at 104. O’Driscolls Irish Whiskey elevates many of my other recipes, including Irish Whiskey Butterscotch Pie, Irish Whiskey Fudge Recipe, and Baked Custard with Roasted Rhubard and Whiskey.

Bread pudding has always had a special place in my heart—I grew up enjoying it thanks to Mum’s regular baking. For an adult twist, I added my family’s whiskey, but feel free to skip it for a family-friendly version. My top tip: to ensure a moist, creamy pudding, let the bread soak for at least 30 minutes (I often soak it longer!). Gently press the bread down to soak up all that custard. And remember, pull it out of the oven while it still has a slight jiggle in the middle—it should be soft and custardy, not over-baked!

Table of Contents

What is Bread Pudding with Whiskey Sauce?

• Bread Pudding with Whiskey Sauce is a baked dessert made with spiced, whiskey-spiked custard-soaked buttery bread studded with raisins and topped with my Irish Whiskey Caramel Sauce. Every creamy and crispy bite delivers mellow sweetness, warm spice, and delightfully boozy flavor.
• Although technically a dessert, this homemade pudding would make a fantastic centerpiece for a weekend brunch or breakfast.
• Bread pudding is not only delicious, but it’s also budget-friendly. It’s a traditional way of giving new life to day-old bread. And bread pudding doesn’t have to be sweet! You’ll love my savory bread puddings, like Croque Monsieur Savory Bread Pudding and Bacon and Cheese Strata.

Key Ingredients and Why

1 recipe Whiskey Caramel Sauce

• Creamy, rich, and sophisticated
• Make a batch and store in the fridge for up to three months!

French bread

• French bread is perfect here because it has the perfect balance of crusty and soft.
• You want to use day-old bread, but you can dry the bread out in the oven at a low temperature if it’s fresh.
• Substitutions: Baguette, challah, brioche, or ciabatta work well too.

Butter

• Spreading the bread with butter first makes the pudding rich and flavorful.
• Additionally, butter helps the bread crisp up, so you get a wonderfully crispy top.
• How to Make Homemade Butter is a fun and easy guide to making your own tasty spread!

Eggs

• Eggs emulsify the custard and bind the pudding together.
• Additionally, eggs give this homemade bread pudding a rich flavor.
• For best results, use room-temperature eggs. My guide for How to Get Room Temperature Eggs will help you if you forget to take them out of the fridge.

Granulated sugar

• White sugar sweetens the custard.
• Importantly, the sugar caramelizes during baking, giving you caramelly, toasty notes and amazing crispiness.
• Substitution: Use half brown sugar if you prefer.

Whole milk

• Whole milk gives the custard in this bread pudding rich flavor and velvety texture without using heavy cream.
• Whole milk contains more milk fat than reduced-fat or non-fat milk, so it makes a creamier pudding.

O’Driscolls Irish Whiskey

• Appropriately for St. Patrick’s Day, this recipe doubles up on the O’Driscolls Irish Whiskey, as it enhances the custard and the sauce.
• O’Driscolls Irish Whiskey adds unique flavor with its delightful booziness and vanilla, toffee, and caramel notes.
• Importantly, O’Driscolls Irish Whiskey is triple distilled and aged in bourbon casks for three years, which gives it unparalleled smoothness compared to other liquor such as scotch.

Vanilla extract

• Warmly sweet, pure vanilla extract is an important element of a comforting custard.
• It gives this pudding an irresistible aroma.
• Substitutions: You can also use Vanilla Bean Paste.

Cinnamon

• The subtly spicy flavor of ground cinnamon gives this pudding homey flavor.
• You can also add a dash of nutmeg if you like.

Salt

• Without salt, desserts can taste flat.

Raisins

• Raisins add molasses-like sweetness and textural interest.
• Substitutions: You can use regular dark raisins or golden raisins (sultanas) in this recipe.

How to Make Bread Pudding with Whiskey Sauce

Prepare to bake

1. Slice the bread into 1-inch (3 cm) thick slices, spread butter on one side of each slice and then cut the slices into 1-inch (3 cm) cubes. Scatter over raisins and add into a buttered 2-quart (2 liter) baking dish.

Mix the custard and soak the bread

2. In a large bowl, whisk the eggs, sugar, milk, O’Driscolls Whiskey, vanilla extract, cinnamon and salt. Stir to combine, then fold in the bread cubes and cup raisins.

3. Pour the bread mixture into a buttered 2-quart (2 liter) baking dish and let soak for at least 30 minutes at room temperature.

Bake the Bread Pudding

4. Preheat the oven to 325°F (165°C) and bake for 50 – 60 minutes, or until the pudding is golden but there is still a jiggle in the middle.
5. Serve hot from the oven, drizzle some warmed Whiskey Caramel Sauce on top and serve with whipped cream.

Gemma’s Pro Chef Tips

• Bread that is day-old (or even two days old) will better absorb the custard. If your bread is very fresh, you can slice it and dry it out (before buttering) by placing it on a baking sheet in a 225°F (110°C) oven for about 30 minutes before proceeding with the recipe.
• Be sure to allow the custard to mostly soak into the bread before baking for the best texture and flavor for at least 30 minutes. Any longer then pop it into the fridge.
• Instead of raisins, you can try using dried cranberries, tart cherries, or chopped dates or figs.
• Instead of store-bought French bread, you can try making this with homemade challah or brioche.
• If you’re looking for a sauce without alcohol, try my Salted Caramel Sauce or Vegan Caramel Sauce.

Make Ahead and Storage Instructions

Make ahead instructions:

• You can make this whiskey bread pudding the day before and let it soak in the fridge overnight.

How to store leftovers:

• Store leftovers in the refrigerator. Reheat briefly in the microwave or in a 350°F (180°C) oven for a few minutes before serving.

FAQs

Can I make this Bread Pudding with Whiskey Sauce gluten-free?

• Yes, you can make this Bread Pudding with Whiskey Sauce gluten-free.
• Use the gluten-free bread of your choice. Be sure you use day-old bread or dry out fresh bread in a low oven —225°F (110°C)—before soaking.
• Note that the gluten-free bread may absorb the liquid differently, and you may not have to soak it as long.
• Distilled Irish Whiskey is gluten-free. Please check that your other ingredients are certified gluten-free.

Can I make this bread pudding without egg?

• Yes, you can make this bread pudding without egg. Check out my guide, 12 Best Egg Substitutes for Baking & How to Use Them for ideas and directions.
• You’ll need an egg substitute that binds well. A flax or chia egg, silken tofu, or yogurt should work well in this recipe.

How do I ensure my bread pudding has the perfect texture?

• Fully submerge and soak your bread for the recommended time.
• Make sure you remove the pudding while it still has a jiggle in the middle, or else it will be too firm.

More Bread Pudding Recipes