Name: Irish Bread Pudding
Prep time: 10 min
Cook time: PT-487343H18M47S
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 (for caramel sauce); ¾ cup packed brown sugar; ¼ cup apple juice; 2 tbsp heavy cream

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A warm and comforting twist on classic bread pudding, this Irish-inspired version blends tender brioche, plump raisins, and a rich caramel-style sauce—perfect for cozy gatherings or a festive dessert.

Irish Bread Pudding

Why You’ll Love This Recipe

I love that I can prep this ahead—letting the custard soak in for up to 12 hours makes life so much easier. The texture is beautifully soft inside with a lightly crisp top, and the raisins add natural sweetness and chewiness. It’s also a clever way to use stale bread, and the buttery caramel sauce takes it over the top.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

For the Caramel Sauce

6 tbsp unsalted butter, cut into pieces
¾ cup packed brown sugar
¼ cup apple juice
2 tbsp heavy cream

directions

Soak the raisins in warm water or apple juice for 30 minutes, then drain and set aside.
Grease a 2‑quart baking dish with butter, then place the bread cubes inside.
In a saucepan, combine milk, butter, vanilla, sugar, cinnamon, and salt. Heat until scalding but not boiling.
Let it cool slightly, then whisk in the eggs gently. Stir in the soaked raisins.
Pour the mixture over the bread cubes, pressing them down to soak evenly. Let sit for 45–60 minutes.
Preheat the oven to 350 °F and bake for 40–45 minutes until golden and set.
To make the sauce, melt butter in a saucepan, then whisk in brown sugar, apple juice, and heavy cream until smooth and slightly thickened.
Serve the pudding warm, drizzled with the caramel sauce.

Servings and timing

This recipe yields 12 servings.

Prep time: ~10 minutes + 45–60 minutes soaking
Cook time: 40–45 minutes
Total time: around 2 hours including soak time

Variations

Swap in dried currants or chopped nuts like pecans or walnuts.
Use challah, French, or Italian bread in place of brioche.
Add chocolate chips or a sprinkle of nutmeg for extra flavor.

storage/reheating

I store the pudding (without sauce) in the fridge for up to 5 days, and sauce separately to keep it from getting soggy. It also freezes well (minus the sauce) for up to 3 months—just defrost in the fridge before reheating. To reheat, I place it in a 350 °F oven for 10–15 minutes and warm the sauce gently on the stove or in the microwave.

FAQs

What if I only have fresh bread?

I dry it first: cube it and bake at 250 °F for about 10 minutes until it’s lightly toasted.

Why did my bread pudding turn out dry?

It likely didn’t soak long enough or was overbaked. I make sure the bread soaks thoroughly and check that the center is just set—it should still jiggle slightly.

How do I know when it’s done baking?

I give the pan a gentle shake—if the center is set and doesn’t look wet, it’s ready. The top should be golden.

Can I make this without the sauce?

Absolutely. The pudding is delicious on its own or with a scoop of vanilla ice cream or whipped cream.

Can I make this ahead of time?

Yes. After assembling, I cover and refrigerate it for up to 12 hours before baking. The sauce can also be made ahead and stored in the fridge for up to a week.

Conclusion

This Irish bread pudding is one of my favorite ways to take simple ingredients and create something warm, cozy, and rich in flavor. With its soft, custardy interior, sweet raisins, and silky caramel sauce, it’s a dessert I keep coming back to—perfect for holidays or anytime I want something comforting from the oven.