In our house, my husband and kids know that leftover bread usually means dessert is coming. When we had extra Irish soda bread one evening, I turned it into this warm and comforting Irish Soda Bread Pudding. It’s rich, cozy, and absolutely irresistible when topped with homemade Warm Vanilla Whisky Sauce.
💕 Why You’ll Love This Recipe:
✔️ A creative way to use leftover Irish soda bread
✔️ Rustic yet elegant, perfect for holidays or dinner parties
✔️ Easy ingredients, simple steps
✔️ Make-ahead friendly
✔️ That warm whiskey sauce? Amazing!!
Ingredients:
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Irish Soda Bread
When I don't have time to make my own Irish Soda Bread at home,Easy Homemade Irish Soda Bread I look for Irish Soda Bread in my favorite local grocery stores. My favorite places here in Va are Trader Joe's, Wegmans, and Harris Teeter.
Instructions:
Step 1: Preheat oven to 350°F. Lightly grease a 9x9 baking dish.
Place cubed soda bread into the dish and sprinkle raisins(I used chocolate chips because my kids don't like raisins) evenly over the top.
Step 2: In a bowl, whisk together cream, milk, eggs, sugar, vanilla, cinnamon, and salt.
Step 3: Pour custard mixture evenly over the bread. Gently press down so everything soaks.
Step 4: Drizzle melted butter over the top.
Let sit 10–15 minutes to absorb.
Step 5: Bake 45–50 minutes until golden brown and set in the center.
Let cool slightly before serving.
Instructions for the Warm Vanilla Whisky Sauce:
Step 1: In a small saucepan, combine cream, brown sugar, and butter.
Heat over medium until butter melts and mixture gently simmers.
Step 2: Remove from heat and stir in whiskey and vanilla.
Helpful Tips & Tricks:
Use slightly stale bread for the best texture.
Irish soda bread that is a day old actually works better because it absorbs the custard without becoming too mushy. If your bread is fresh, simply cube it and let it sit out for about an hour.
Let the bread soak before baking.
After pouring the custard mixture over the bread, let it sit for about 10–15 minutes. This allows the bread to absorb the liquid evenly and gives you that rich, custardy center.
Don’t skip the butter on top.
A light drizzle of melted butter before baking helps create that golden, slightly crisp top that makes bread pudding so delicious.
Use a water bath for extra creamy pudding (optional).
If you want an ultra-smooth custard texture, place your baking dish inside a larger pan filled with a little hot water before baking.
Make-Ahead Tips:
Assemble the Bread Pudding the Night Before:
You can assemble the entire bread pudding up to 24 hours in advance.
Simply cube the Irish soda bread, pour the custard mixture over it, cover the baking dish tightly, and refrigerate overnight. When you're ready to bake, let it sit at room temperature for 20–30 minutes before putting it in the oven.
Dry the Bread Ahead of Time:
Cut the soda bread into cubes a day ahead and leave it loosely covered on the counter. Slightly stale bread absorbs the custard mixture much better and gives the finished pudding a perfect texture.
Prepare the Whiskey Sauce in Advance:
The vanilla whiskey sauce can be made 3–5 days ahead and stored in an airtight container in the refrigerator. Reheat it gently on the stovetop or microwave before serving, stirring until smooth.
Bake Earlier in the Day:
If you're hosting or serving this for a holiday meal, you can bake the bread pudding earlier in the day. Let it cool completely, cover, and refrigerate. Reheat it in a 300°F oven for about 15–20 minutes until warmed through.
Storage Instructions:
Refrigerating Leftovers:
Allow the bread pudding to cool completely before storing. Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
Storing the Vanilla Whiskey Sauce:
The sauce should be stored separately in a sealed jar or airtight container in the refrigerator. It will keep well for about 1 week. The sauce will thicken as it chills, which is completely normal.
Reheating Bread Pudding:
For best results, reheat individual portions in the microwave for 30–45 seconds until warm.
If reheating a larger portion, cover the dish with foil and warm it in a 300°F oven for about 15–20 minutes.
Reheating the Whiskey Sauce:
Warm the sauce gently in the microwave in 15–20 second intervals, stirring between each, or heat it on the stovetop over low heat until smooth and pourable.
Freezing Instructions:
Bread pudding freezes very well.
- Allow it to cool completely.
- Wrap tightly in plastic wrap and foil or place in a freezer-safe container.
- Freeze for up to 2 months.
To serve, thaw overnight in the refrigerator and reheat in the oven until warmed through.
FAQ's:
Can I make this recipe without alcohol?
Yes. If you prefer to skip the whiskey in the sauce, simply replace it with extra vanilla extract or a tablespoon of milk or cream. You’ll still get a delicious, rich sauce.
Does the alcohol cook out of the whiskey sauce?
Most of the alcohol cooks off when the sauce is heated, leaving behind the warm whiskey flavor. If you want to avoid alcohol entirely, you can easily omit it.
How do I know when the bread pudding is done baking?
The top should be golden brown, and the center should be set but still slightly soft. A knife inserted in the middle should come out mostly clean.
Can I add other mix-ins to this recipe?
Absolutely. Some great additions include:
- Chopped pecans or walnuts
- Golden raisins or dried cranberries
- White chocolate chips
- Diced apples
What is the best way to serve bread pudding?
Bread pudding is best served warm with the warm vanilla whiskey sauce drizzled over the top. A scoop of vanilla ice cream or a dollop of whipped cream also pairs beautifully with this dessert.
Can I double this recipe?
Yes! If doubling the recipe, bake it in a 9×13-inch baking dish and allow for a slightly longer baking time, checking for doneness in the center.
Recent Recipes:
Irish Soda Bread Pudding with Vanilla Whiskey Sauce
Equipment
- 9×9-inch baking dish Perfect size for baking the bread pudding evenly.
- medium saucepan Used to prepare the warm vanilla whiskey sauce.
- Aluminum foil Useful if the top of the bread pudding starts browning too quickly while baking.
- Individual ramekins Great if you want to bake and serve the bread pudding in individual portions for guests.
Ingredients
For the Irish Soda Bread Pudding:
- 6 cups cubed Irish soda bread (slightly stale works best)
- 2 cups heavy cream
- 1 cups whole milk
- 3 large eggs
- ¾ cup granulated sugar
- 2 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup raisins I used chocolate chips. My family doesn't like raisins!
- 2 tablespoon melted butter
For the Warm Vanilla Whiskey Sauce:
- ½ cup heavy cream
- ¼ cup brown sugar
- 2 tablespoon butter
- 2 tablespoon Irish whiskey I like Jameson!
- 1 teaspoon vanilla extract
Instructions
For the Irish Soda Bread Pudding:
- Preheat oven to 350°F. Lightly grease a 9x9 baking dish.
- Place cubed soda bread into the dish and sprinkle raisins (or chocolate chips) evenly over the top.
- In a bowl, whisk together cream, milk, eggs, sugar, vanilla, cinnamon, and salt.
- Pour custard mixture evenly over the bread. Gently press down so everything soaks
- Drizzle melted butter over the top.
- Let sit 10–15 minutes to absorb.
- Bake 45–50 minutes until golden brown and set in the center. Let cool slightly before serving.
For the Warm Vanilla Whisky Sauce:
- In a small saucepan, combine cream, brown sugar, and butter.
- Heat over medium until butter melts and mixture gently simmers.
- Remove from heat and stir in whiskey and vanilla.
- Drizzle warm over each serving.
