Irish Whiskey Butterscotch Bread Pudding, Oven-Easy
Irish whiskey butterscotch bread pudding takes simple torn bread, a vanilla custard, and a quick brown-sugar butter sauce and turns them into a gently boozy, cozy baked dessert.
Equipment
- 1.5–2 quart (1.5–2 L) baking dish
- Baking sheet
- Medium Bowl
- Whisk
- Small saucepan
- Spatula
Ingredients
For the bread pudding
- 250 g day-old brioche or soft French bread torn into bite-size pieces (about 6 lightly packed cups / about 9 oz)
- 30 g unsalted butter melted, plus a little extra for greasing the dish
- 3 large eggs
- 360 ml whole milk
- 120 ml heavy cream
- 100 g light brown sugar packed
- 50 g granulated sugar
- 2 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
- 40 g raisins or sultanas optional; soaked in a little hot water or whiskey and drained
For the Irish whiskey butterscotch sauce
- 55 g unsalted butter
- 110 g light brown sugar packed
- 120 ml heavy cream room temperature
- 1–2 tbsp Irish whiskey to taste
- 1/4 tsp fine sea salt or to taste
- 1 tsp vanilla extract
Instructions
- Prep the dish and bread. Heat the oven to 350°F / 180°C. Generously butter a 1.5–2 quart / 1.5–2 L baking dish (an 8-inch / 20 cm square or similar works well). Add the torn bread to the greased dish in an even layer, with some craggy peaks sticking up for texture. If using raisins, tuck them between the pieces.
- Mix the custard base. In a medium bowl, whisk the eggs until the whites and yolks are fully blended. Add the milk, cream, brown sugar, granulated sugar, vanilla, cinnamon, and salt. Whisk until the sugar is mostly dissolved and the mixture looks smooth and slightly frothy.
- Coat the bread. Drizzle the melted butter evenly over the bread. Slowly pour the custard all over, making sure to reach the corners. Use your hands or the back of a spatula to gently press the bread down so every piece gets contact with the custard.
- Let it soak. Let the mixture stand at room temperature for 20–30 minutes. The bread will swell and look more saturated; a few tips peeking out are fine and will crisp in the oven.
- Bake the bread pudding. Place the dish on a baking sheet to catch any drips. Bake for 35–45 minutes, until the top is puffed and lightly golden. The custard should be mostly set but still a little jiggly in the center when you nudge the dish. A small knife or toothpick inserted near the middle should come out without raw liquid custard, just a few moist crumbs.
- Rest before serving. Remove the dish from the oven and let it rest for 10–15 minutes. The pudding will deflate slightly and finish setting, which makes it easier to scoop neat portions.
- Make the Irish whiskey butterscotch sauce. While the pudding bakes or rests, add the butter and brown sugar to a small saucepan. Set over medium heat, stirring until the butter melts and the sugar looks glossy and starts to bubble at the edges. Carefully pour in the cream (it may hiss and steam), whisking constantly. Bring to a gentle simmer and cook for 3–5 minutes, whisking, until the sauce thickens slightly and looks smooth.
- Finish the sauce. Take the pan off the heat. Stir in 1 tablespoon of Irish whiskey, the salt, and vanilla. Taste carefully and add up to 1 tablespoon more whiskey if you want a stronger flavor. The sauce will thicken a bit as it cools; if it gets too thick, whisk in a spoonful of warm cream or milk to loosen.
- Serve. Spoon warm bread pudding into bowls. Drizzle generously with warm Irish whiskey butterscotch sauce. Add a scoop of vanilla ice cream or a spoonful of softly whipped cream if you like a temperature contrast.
Nutrition
Calories: 620kcalCarbohydrates: 70gProtein: 12gFat: 32gSaturated Fat: 19gCholesterol: 225mgSodium: 320mgPotassium: 250mgFiber: 2gSugar: 40gVitamin A: 900IUVitamin C: 1mgCalcium: 180mgIron: 2.3mg
Tried this recipe?Let us know how it was!
