Warm, rich, and irresistible, this class Irish Bread Pudding is made with tender, custard-soaked bread dotted with sweet raisins and topped with a luscious salted caramel sauce. Whether you're celebrating St. Patrick’s Day or simply craving a cozy treat, this dessert is sure to be a crowd-pleaser!
📍Ireland
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❤️ Why You'll Love This Recipe
- Rich & Creamy Texture – The combination of whole milk, heavy cream, and eggs creates a luxuriously soft and custardy bread pudding with just the right amount of sweetness and spice. You won't be able to get enough of it!
- Decadent Salted Caramel Sauce – This homemade sauce adds a buttery, sweet, and salty contrast that perfectly complements the warm, cinnamon-spiced pudding.
- Perfectly Comforting & Easy to Make – With simple ingredients and easy-to-follow steps, this dessert is an effortless and easy way to bring a cozy, classic treat to your table!
I first fell in love with Irish bread pudding when I realized just how easy it is to transform a few simple ingredients like a loaf of bread into something truly magical. There’s something really cozy about soft, custard-soaked bread that's baked to golden perfection and then drizzled with an incredible homemade salted caramel sauce.
Let's talk about that salted caramel sauce—holy cow. I may be a bit obsessed, and I may not have eaten a few spoonfuls straight from the saucepan (zero regrets!) It’s rich, buttery, and has just the right hint of salt to balance out the sweetness. Drizzle it over a slice of warm bread pudding, and you’ve got a dessert that will keep you coming back for more!
🥘 Ingredients
- Bread: The star of the pudding! Use a hearty, slightly stale bread like French bread or brioche to soak up all of that yummy custard without turning mushy.
- Whole Milk & Heavy Cream: This combo creates a rich and creamy custard that makes the bread pudding soft and indulgent. The heavy cream adds an extra layer of decadence!
- Granulated Sugar & Brown Sugar: A mix of both gives the pudding its sweetness. The brown sugar adds a deeper, caramel-like flavor.
- Eggs: The key to holding everything together! Eggs help set the custard and give the pudding structure.
- Vanilla Extract: Enhances the overall flavor.
- Salt: Just a little bit makes all the other flavors pop!
- Cinnamon & Nutmeg: Gives the bread pudding that classic, cozy flavor.
- Raisins: Adds little bursts of sweetness and chewiness throughout the pudding. Soaking them beforehand makes them extra plump!
- Melted Butter: Drizzled on top before baking, it adds richness and helps create a golden, slightly crisp top.
- Salted Caramel Sauce: Drizzled on top of the pudding right before serving. It adds an amazing flavor and makes the pudding irresistible!
*Make sure to scroll to the bottom of this post for the recipe card, which includes the full list of ingredients and quantities.
🔪 Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
- Soak the raisins in 1 cup of water for 30 minutes, then drain.
- Place the bread cubes in the prepared baking dish.
- In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla, salt, cinnamon, and nutmeg until smooth.
- Pour the custard mixture over the bread cubes and gently stir to coat. Let sit for 15-20 minutes to allow the bread to absorb the custard.
- Sprinkle the soaked and drained raisins evenly over the top.
- Drizzle the melted butter over the bread pudding.
- Bake for 45-50 minutes, or until the center is set and the top is golden brown.
- Serve warm, drizzled with salted caramel sauce.
🌟 Pro Tip
Use day-old or slightly stale bread for the best texture! Fresh bread can become too mushy, while drier bread soaks up the custard perfectly, giving you a rich and tender pudding. If you don’t have stale bread, cut fresh bread into cubes, place them on a baking sheet, and bake them at 300°F for 10-15 minutes until slightly dry. Let them cool before using them in the pudding!
🍎 Variations
- Chocolate Chip – Swap the raisins for chocolate chips for a rich and indulgent twist.
- Apple Cinnamon – Fold in 1 cup of diced apples for a fruity, fall-inspired version.
- Pecan Praline – Sprinkle chopped pecans over the top before baking for a nutty crunch.
- Coconut – Substitute some of the milk with coconut milk and top with toasted coconut for a unique tropical take.
🍴Storage Instructions
Room Temperature: If you plan to eat the bread pudding within a day, let it cool completely and cover it tightly with plastic wrap or store it in an airtight container. You can keep it at room temperature for up to 24 hours.
Refrigerator: For longer storage, place the cooled bread pudding in an airtight container or cover the baking dish with plastic wrap. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds, or warm the whole dish in a 300°F oven for 10-15 minutes.
Freezer: To freeze, let the bread pudding cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 300°F until warmed through.
🌟 Recipe Tips
- Let the bread soak. Allow the bread to sit in the custard for at least 15-20 minutes before baking to ensure every bite is soft and flavorful.
- Don’t skip the butter. Drizzling melted butter on top before baking adds richness and helps create a beautifully golden crust.
- Check the pudding for doneness. The pudding should be set in the center but still be slightly jiggly. If a knife inserted comes out clean, that baby is ready to enjoy!
- Make it ahead of time. You can assemble the bread pudding the night before, cover it, and refrigerate it. Just let it sit at room temperature for 20-30 minutes before baking.
💭 FAQs
Yes! While a hearty bread like French or brioche works best, you can use any bread you have on hand, like challah, sourdough, or even cinnamon-raisin bread for extra flavor.
You can swap raisins for other dried fruits like dried cranberries, blueberries or cherries, or even try chocolate chips or nuts.
Make sure to let the bread soak in the custard for the right amount of time (15-20 minutes), and avoid using too much liquid. If it’s still soggy, try reducing the milk/cream ratio slightly next time.
🍀 More St. Patrick's Day Recipes
If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
📋 Recipe
Irish Bread Pudding with Salted Caramel Sauce
Equipment
- 9x13 pan
Ingredients
- 10 cups bread
- 3 cups whole milk
- 1 cup heavy cream
- ¾ cups sugar
- ½ cup brown sugar
- 3 eggs
- 1 tablespoons vanilla
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup raisins
- ¼ cup melted butter
- salted caramel sauce for topping, see notes
Instructions
- Make the Bread Pudding:
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
- Soak the raisins in 1 cup of water for 30 minutes, then drain.
- Place the bread cubes in the prepared baking dish.
- In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla, salt, cinnamon, and nutmeg until smooth.
- Pour the custard mixture over the bread cubes and gently stir to coat. Let sit for 15-20 minutes to allow the bread to absorb the custard.
- Sprinkle the soaked and drained raisins evenly over the top.
- Drizzle the melted butter over the bread pudding.
- Bake for 45-50 minutes, or until the center is set and the top is golden brown.
- Serve warm, drizzled with salted caramel sauce.
Notes
- Salted Caramel Sauce Recipe
- Bread: Day-old or slightly stale bread works best, as it absorbs the custard better. If using fresh bread, dry it out in the oven at 300°F for 10-15 minutes before using.
- Make Ahead: You can assemble the bread pudding the night before, cover it, and refrigerate it. Let it sit at room temperature for 20-30 minutes before baking.
- Toppings: Feel free to swap the raisins for other mix-ins like chocolate chips, dried cranberries, or chopped nuts for a unique twist!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven. You can also freeze the bread pudding for up to 2 months.
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