Irish Bread Pudding with Salted Caramel Sauce

Drizzling salted caramel sauce on top of a piece of bread pudding. The pan with the rest of the pudding is in the background.

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Irish Bread Pudding with Salted Caramel Sauce

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!

Course Dessert

Cuisine Irish

Prep Time 15

Cook Time 45

Soaking Time 45

Total Time 1 45

Servings servings

Calories 761kcal

Author Ashley Amundsen

Equipment

mixing bowl
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.

Nutrition