Name: Irish Bread Pudding with Caramel Sauce Recipe
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Cuisine: Irish
Ingredients: ½ cup raisins; 15 oz (about 5–6 cups) day-old brioche, cubed; 2 cups whole milk; 2 tbsp unsalted butter + more for greasing pan; 2 tsp pure vanilla extract; ⅓ cup granulated sugar; ¾ tsp ground cinnamon; ¼ tsp salt; 4 large eggs, beaten; 6 tbsp unsalted butter; ¾ cup packed brown sugar; ¼ cup apple juice; 2 tbsp heavy cream

Description

This Irish Bread Pudding is a comforting and delicious dessert that combines day-old brioche soaked in a spiced custard with plump raisins, baked to golden perfection. Served warm with a rich caramel sauce made from butter, brown sugar, apple juice, and cream, this pudding is perfect for cozy gatherings or a special treat. The recipe takes about 2 hours including soaking and resting time and yields 12 generous servings.

Ingredients

Scale

Bread Pudding

½ cup raisins
15 oz (about 5–6 cups) day-old brioche, cubed
2 cups whole milk
2 tbsp unsalted butter + more for greasing pan
2 tsp pure vanilla extract
⅓ cup granulated sugar
¾ tsp ground cinnamon
¼ tsp salt
4 large eggs, beaten

Caramel Sauce

6 tbsp unsalted butter
¾ cup packed brown sugar
¼ cup apple juice
2 tbsp heavy cream

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Instructions

Soak Raisins: Soak the raisins in warm water or apple juice for 30 minutes, then drain and set aside to plump and soften the fruit, which will add a burst of juiciness to the pudding.
Prepare Pan and Bread: Grease a 2-quart baking dish thoroughly with butter to prevent sticking, then evenly place the cubed day-old brioche inside the dish, creating the base for the pudding.
Make Custard Base: In a saucepan, combine the milk, 2 tablespoons unsalted butter, vanilla extract, granulated sugar, ground cinnamon, and salt. Heat the mixture gently until it reaches a scalding point but does not boil, allowing the flavors to meld.
Add Eggs and Raisins: Let the warm milk mixture cool slightly to avoid cooking the eggs prematurely, then whisk in the beaten eggs gently. Stir in the soaked raisins to distribute them evenly throughout the custard.
Soak Bread: Pour the prepared custard over the bread cubes in the baking dish, pressing down so all cubes are saturated evenly. Let the soaked bread sit for 45 to 60 minutes to absorb the custard thoroughly.
Bake the Pudding: Preheat the oven to 350 °F (175 °C). Bake the pudding for 40 to 45 minutes, or until the top is golden brown and the custard is set, giving a creamy yet firm texture.
Prepare Caramel Sauce: While the pudding bakes, melt 6 tablespoons of unsalted butter in a saucepan. Whisk in the brown sugar, apple juice, and heavy cream, cooking gently until the sauce is smooth and slightly thickened, perfect for drizzling.
Serve: Serve the bread pudding warm, generously drizzled with the homemade caramel sauce for a luscious finishing touch that enriches every bite.

Notes

Use day-old brioche for best texture as it soaks up the custard without becoming too mushy.
Apple juice can be used both to soak raisins and in the caramel sauce to add subtle fruitiness.
Allow the bread to soak thoroughly for a moist and custardy texture.
Check the pudding towards the end of baking to ensure it doesn’t overcook and dry out.
The caramel sauce can be made ahead and gently reheated before serving.