Irish Whiskey Bread Pudding
7 large eggs
1½ cups heavy cream
1½ cups milk
1 tablespoon honey
½ cup sugar
1½ teaspoons cinnamon
1 teaspoon pure vanilla extract
1 tablespoon Irish whiskey (optional)
¾ pounds cubed day-old bread – use artisan-style breads or dinner rolls, or even Irish soda bread, but NOT sliced bread
Pre-heat oven to 300° degrees.
Combine the eggs, cream, milk, honey, sugar, cinnamon, vanilla and whiskey (optional) in a large bowl and whisk until fully incorporated. Add the bread cubes and mix together.
Transfer pudding to a 9×13 baking dish. Cover dish with a damp towel and let the mixture soak for 30 minutes at room temperature.
Place the dish inside a larger pan. Fill with water until half-way up the side of the baking dish to create a water bath. Bake at 300 degrees for one hour or until golden brown and cooked through in the center.
Cool slightly and serve with our Sweet Irish Whiskey Sauce.
To Store: Keep in an airtight container and refrigerate for up to one week. Bread pudding can also be frozen before or after baking. For best results, reheat in microwave before serving whether refrigerated or frozen.
- To check for doneness, insert a toothpick into the thickest part of the pudding – when it comes out crumb-free, it’s ready.
- For an easy sauce, melt a good-quality vanilla ice cream and add some Irish whiskey once it’s liquid.
- Jameson whiskey is our preference, but any Irish whiskey will do.