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A white bowl with soda bread pudding and ice cream

Soda Bread Pudding with Whiskey Caramel

Sean
Irish soda bread pudding with an Irish whiskey caramel sauce.
5 from 6 votes
Prep Time 10 minutes
Cook Time 45 minutes
Soaking time 1 hour
Total Time 1 hour 55 minutes
Course Breakfast, Dessert
Cuisine Irish
Servings 12 servings
Calories 448 kcal

Equipment

  • Mixing Bowl
  • Whisk
  • Saucepan
  • Spatula
  • Cast iron skillet seasoned

Ingredients
 
 

Bread Pudding

  • 1 loaf Irish soda bread
  • 4 eggs
  • cups whole milk
  • 1 cup brown sugar packed
  • ½ cup coffee cold
  • ¼ cup Irish whiskey
  • 1 egg yolk
  • 1 tablespoon espresso powder
  • ½ tablespoon vanilla
  • ½ teaspoon kosher salt

Irish Whiskey Caramel Sauce

  • 1 cup sugar
  • ½ cup heavy cream room temperature
  • cup Irish whiskey divided
  • ¼ cup water
  • 4 tablespoons butter unsalted, softened
  • ½ teaspoon kosher salt

Instructions
 

Making the bread pudding

  • In a mixing bowl whisk the eggs and egg yolk until combined. Add the brown sugar, vanilla, espresso powder, salt, coffee, and whiskey. Then whisk in the milk until all is blended.
  • In a mixing bowl add the bread cubes, pour the egg mixture on top, and toss until all is coated. Cover and refrigerate for an hour to allow the bread to absorb all of the milk mixture.
  • Preheat the oven to 350°F, 177°C, or gas mark 4.
  • Pour the soda bread into the seasoned cast iron skillet. Bake for 35 minutes. Allow to cool before serving.

Making the caramel sauce

  • In a saucepan on medium-high heat add the sugar and water. Stir to dissolve the sugar. Once the sugar is dissolved stop stirring. This could cause the caramel to seize. Allow to boil undisturbed until the caramel starts to take on a rich amber color. To mix gently swirl the saucepan. Once all of the sugar has started to change to a caramel color.
  • Add the cream and this will cause a violent bubbling reaction, just keep stirring. After the caramel boiling has reduced remove from the heat and add all but 2 tablespoons of the whiskey. This will boil violently again as the alcohol cooks out. Return to the heat and cook for 2 minutes.
  • Once the caramel sauce has started to thicken remove from the heat again. Once the sauce is almost to room temperature, add the remaining whiskey and whisk until combined.
  • Drizzle over the warm bread pudding to serve.

Nutrition

Serving: 1servingCalories: 448kcalCarbohydrates: 70gProtein: 9gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 4gCholesterol: 97mgSodium: 546mgPotassium: 199mgFiber: 1gSugar: 38gVitamin A: 462IUVitamin C: 1mgCalcium: 110mgIron: 2mg
Nutrition Disclaimer*
Keyword Caramel, Decadence, Whiskey
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