Bread Pudding with Irish Whiskey

bread pudding

This traditional dessert is the ideal way to celebrate the luck of the Irish. It blends rich, custardy bread with notes of vanilla, nutmeg, and cinnamon to create a symphony of flavor. Imagine dipping your fork into a pudding that is soft and moist and full of juicy currants or raisins, with every taste taking you back to a warm and welcoming Irish kitchen. So get your family and friends, toast to St. Patrick, and enjoy every bite of this delicious delicacy. Cheers!


Irish whiskey sauce

  • 1 1/4 cups whole milk
  • 1/2 split vanilla bean, seeds scraped
  • 4 large egg yolks
  • 2 1/2 tablespoons sugar
  • 1/4 teaspoon kosher salt

bread pudding

  • 3/4 cup raisins
  • 1/3 cup Irish whiskey, such as Jameson
  • 1 pound Pullman-style brioche, challah or white bread, bread cut into 1/2-inch cubes
  • 3/4 cup sliced almonds
  • 3/4 cup plus 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 4 large eggs
  • 1 large egg yolk
  • 2 1/2 cups whole milk
  • 2 1/2 cups heavy cream
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted, plus extra for greasing the pan


make the sauce

  1. Fill a medium bowl with ice water. In a small saucepan, heat the milk with the vanilla bean and seeds until it just comes to a simmer. Discard the vanilla bean.
  2. Meanwhile, in a medium bowl, whisk the egg yolks with the sugar and salt until the mixture is pale yellow and thickened. Whisking constantly, drizzle in the hot milk. Pour the mixture into a clean saucepan and cook over moderately low heat, stirring occasionally, until the sauce thickens and coats the back of a spoon, 7 to 8 minutes. Strain the custard through a fine sieve into a medium bowl and set the bowl in the ice bath until cold. Cover and refrigerate the sauce.

make the bread pudding

  1. Preheat the oven to 350°. In a small bowl, combine the raisins and whiskey and let stand for 30 minutes. Drain, reserving the whiskey.
  2. Meanwhile, on a large rimmed baking sheet, spread the bread cubes in an even layer. Toast the bread for about 5 minutes, until lightly golden. On another baking sheet, spread the almonds in an even layer and toast for 3 to 4 minutes, until lightly golden. Reduce the oven temperature to 325°.
  3. Grease a 13-by-9-inch glass baking dish. In a small bowl, stir 2 tablespoons of the sugar with the cinnamon. In a large bowl, whisk the whole eggs with the egg yolk and the remaining 3/4 cup of sugar until well blended. Whisk in the milk, cream, almonds, raisins, vanilla, nutmeg and salt. Add three-fourths of the bread cubes, stirring to moisten. Let stand for 5 minutes, then pour the bread mixture into the prepared baking dish. Scatter the remaining bread cubes on top, pressing down gently. Brush the bread cubes with the melted butter, then sprinkle the cinnamon sugar on top.
  4. Bake for 50 to 60 minutes, until the top is deep golden and the custard is set. Transfer the bread pudding to a rack to cool for 30 minutes.
  5. Stir 1 to 2 tablespoons of the reserved soaking whiskey into the sauce and serve with the warm bread pudding.

Essential Tools and Equipment

Essential materials and equipment are necessary in a commercial kitchen to create the ideal bread pudding. For consistent baking, a dependable commercial oven is essential, and strong mixing bowls and equipment make it easier to incorporate components. The custard base is easily combined with industrial-grade whisks and mixers, guaranteeing a smooth texture. Large trays and pans for baking allow for larger quantities, which maximizes production efficiency. Accurate ingredient measurements are ensured by precise measuring equipment, and freshness is preserved in commercial-grade freezers and refrigerators. Last but not least, robust serving plates and utensils guarantee a faultless presentation, ensuring that each serving of bread pudding is a delicious treat for customers.

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