Irish Cream Bread Pudding with Caramel Irish Cream Sauce
Indulge in the ultimate comfort dessert with this Irish Cream Bread Pudding with Caramel Irish Cream Sauce—a luscious twist on a classic favorite! Made with rich brioche or challah bread soaked in a custard blend of whole milk, heavy cream, and a splash of Irish cream liqueur, this dish bakes to golden perfection in just under an hour. The pièce de résistance is the decadent caramel sauce, infused with Irish cream for an extra layer of silky sweetness. Ideal for special occasions or a cozy weekend treat, this indulgent dessert is best served warm with a generous drizzle of sauce, making it a crowd-pleaser guaranteed to impress. Perfect for fans of comforting baked desserts, caramel sauce, and Irish cream-inspired dishes!
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Recipe Information
Ingredients
- 8 cups day-old bread (such as brioche or challah), cubed
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 4 large eggs
- 0.5 cup Irish cream liqueur
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 tablespoon unsalted butter, for greasing
- 1 cup granulated sugar (for the sauce)
- 6 tablespoons unsalted butter (for the sauce)
- 0.5 cup heavy cream (for the sauce)
- 2 tablespoons Irish cream liqueur (for the sauce)
- 0.125 teaspoon salt (for the sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with 1 tablespoon of unsalted butter.
Place the cubed bread into the prepared baking dish and set aside.
In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, Irish cream liqueur, vanilla extract, ground cinnamon, and salt until fully combined and smooth.
Pour the custard mixture evenly over the bread cubes in the baking dish, pressing down lightly to ensure all the bread is soaked. Let the mixture sit for about 10 minutes to allow the bread to absorb the liquid.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the custard is set.
While the bread pudding bakes, prepare the caramel Irish cream sauce. In a medium saucepan over medium heat, melt 1 cup of granulated sugar, stirring constantly with a heatproof spatula until it liquefies and turns a deep amber color.
Carefully add the 6 tablespoons of unsalted butter to the melted sugar (it will bubble vigorously). Stir until the butter is fully incorporated.
Slowly pour in the 1/2 cup of heavy cream, continuing to stir. Be cautious as the mixture will bubble again.
Stir in the 2 tablespoons of Irish cream liqueur and 1/8 teaspoon of salt. Cook for 1-2 more minutes, then remove from heat and let cool slightly.
Serve the bread pudding warm, drizzled generously with the caramel Irish cream sauce. Enjoy!
Nutrition Facts
Calories |
8242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.4 g | 457% | |
| Saturated Fat | 203.1 g | 1015% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1917 mg | 639% | |
| Sodium | 7922 mg | 344% | |
| Total Carbohydrate | 1061.5 g | 386% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 540.9 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 1503 mg | 116% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 2742 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
