Irish Bread Pudding with Jameson Caramel-Whiskey Sauce by Chef Declan Horgan
13 Mar 2025
Ingredients
FOR THE BREAD PUDDING
Kerrygold butter: 1/4 cup
Brioche or croissants: 16 oz (cut into 1-inch thick slices)
Raisins: 1/2 cup
Jameson Whiskey: 3/4 cup
Milk: 3/4 cup
Sugar: 1 cup
Vanilla extract: 1 tbsp
Evaporated milk: 1 can
Eggs: 2 (lightly beaten)
Sugar: 3 tbsp
Cinnamon: 4 tsp
Cooking spray
FOR THE CARAMEL WHISKEY SAUCE
Sugar: 1.5 cups
Water: 2/3 cup
Kerrygold butter: 1/4 cup (cut into small pieces)
Jameson Whiskey: 1/4 cup
Milk: 1/4 cup
Cream cheese: 2 oz (cut into small pieces
This recipe comes from Chef Declan Horgan’s early days as a pastry chef at the Berkeley Court Hotel. His number one tip: serve it warm with a dollop of chilled fresh whipped cream—never Cool Whip—on top of the Jameson caramel sauce. For an even more indulgent dessert, swap the brioche for croissants.
“You can give me all the fancy desserts around France, but this would still be my favorite; it’s just nuts with all the flavors.” — Declan Horgan
How to make Irish Bread Pudding with Jameson Caramel-Whiskey Sauce
01.
Prepare the Bread and Raisins
- Lay out brioche or croissant slices and allow them to dry out for at least 24 hours (optional). This helps the bread absorb more custard.
- Combine raisins and whiskey in a small bowl, cover, and refrigerate overnight. (If short on time, let them soak for at least 30 minutes.)
02.
Make the Caramel-Whiskey Sauce
- In a small saucepan over medium-high heat, combine sugar and water. Stir continuously until sugar dissolves.
- Simmer without stirring until the mixture turns golden (about 17 minutes).
- Remove from heat. Carefully add butter and cream cheese, stirring constantly with a whisk until smooth. (Caution: mixture will bubble vigorously.)
- Let cool slightly, then stir in whiskey and milk. Set aside.
03.
Make the Bread Pudding
- Preheat oven to 350°F.
- Brush melted butter on one side of brioche or croissant slices.
- Arrange on a baking sheet, buttered side up, and bake for 10 minutes until lightly toasted.
- Cut toasted bread into 1/2-inch cubes and set aside.
- In a large bowl, whisk together milk, sugar, vanilla extract, evaporated milk, eggs, and the undrained whiskey-soaked raisins.
- Add bread cubes, pressing down gently to absorb the liquid. Let soak for about 20 minutes. (If using a small bowl, fold gently with a spatula.)
- Transfer the mixture to a greased 13x9-inch baking dish.
- In a small bowl, mix sugar and cinnamon, then sprinkle over the pudding.
- Bake for 35 minutes, or until set.
- Serve warm, drizzled with Jameson caramel-whiskey sauce and a dollop of fresh whipped cream.
