Warm Irish Bread Pudding Recipe

Prep and assemble bread

Preheat the oven to 350°F (175°C). Butter a 9x9-inch (or similar capacity) baking dish lightly. Place the bread cubes in a large bowl; drizzle the 2 tablespoons melted butter over them and toss to coat. If using raisins or currants, sprinkle them among the bread cubes and toss to distribute evenly.

Make custard

In a medium bowl or large measuring cup, whisk together the whole milk, heavy cream, eggs, granulated sugar, 1/4 cup light brown sugar, vanilla extract, ground cinnamon, and 1/4 teaspoon fine sea salt until sugar is dissolved and mixture is smooth.

Soak bread

Pour the custard mixture evenly over the buttered bread cubes, pressing lightly so the bread absorbs the liquid. Let the mixture sit for 15–20 minutes at room temperature (or 30 minutes if chilled) so the custard soaks through. Press down again after 10 minutes to ensure even soaking.

Bake

Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking until the top is golden and the custard is set but still slightly jiggly in the center, about 15–20 more minutes (total baking time 40–45 minutes). A knife inserted near the center should come out mostly clean with a few moist crumbs. If the top browns too quickly, tent with foil.

Rest

Remove the pudding from the oven and let it rest 10 minutes before serving so it firms slightly and is warm, not scalding.

Make sauce

While the pudding bakes (or during the last 10–15 minutes), make the sauce. In a small saucepan over medium heat, melt the 6 tablespoons unsalted butter. Add 1/2 cup light brown sugar and whisk until dissolved and bubbling gently, about 2 minutes.

Finish sauce

Slowly whisk in 3/4 cup heavy cream; the mixture will bubble vigorously—keep whisking until smooth and slightly thickened, about 2–3 minutes. Remove from heat and stir in 1 teaspoon vanilla extract, 2 tablespoons Irish whiskey, and 1/8 teaspoon salt. Taste and add a little more whiskey if desired (optional). Keep warm until ready to serve. If you prefer an alcohol-free sauce, replace the whiskey with an equal amount of extra cream or a teaspoon of vanilla.

Optional flambé (safety note)

If you want a classic dramatic finish, warm (do not boil) the sauce, remove from heat, add the whiskey, tilt the pan away from you and ignite with a long lighter or spoon a small lit match into the pan to flambé. Let flames subside on their own (a few seconds). Exercise extreme caution: keep a lid nearby to smother flames and do not pour sauce near flammable materials. Flambéing is optional and not necessary for flavor.

Scoop warm bread pudding into shallow bowls or plates. Place a scoop of vanilla ice cream alongside or on top of each portion. Generously spoon warm whiskey-butterscotch sauce over the pudding and ice cream. Sprinkle with chopped toasted pecans or almonds if using.

Serve immediately while pudding and sauce are warm. Leftovers can be reheated in a 350°F oven, covered, until warm (about 15–20 minutes) and served with freshly warmed sauce.