Description
A warm and comforting Irish-inspired bread pudding featuring tender brioche, sweet raisins, and a rich caramel-style sauce—perfect for cozy gatherings or festive desserts.
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
Instructions
- 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 the mixture cool slightly, then whisk in the beaten eggs gently. Stir in the soaked raisins.
- Pour the custard 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.
- For the sauce, melt butter in a saucepan, then whisk in brown sugar, apple juice, and heavy cream until smooth and slightly thickened.
- Serve the bread pudding warm, drizzled with the caramel sauce.
Notes
- Can be made ahead—refrigerate assembled pudding for up to 12 hours before baking.
- Use stale or toasted fresh bread for best texture.
- Store pudding and sauce separately for optimal freshness.
- Variations include using currants, nuts, or chocolate chips.
- Prep Time: 10 minutes (+ 45–60 minutes soaking)
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1/12 of pudding
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
