This decadent Jameson Irish whiskey bread pudding is a decadent yet easy breakfast or brunch. Buttery croissants laced with Jameson Irish whiskey make the base of this deliciously sweet breakfast casserole. A rich homemade caramel sauce tops it off and makes this a breakfast or brunch dish to remember.
Have you ever had bread pudding? It sounds so fancy, doesn’t it? Would you believe me if I told you that making this Jameson Irish Whiskey infused Irish bread pudding was pretty much as easy as making a baked French toast casserole?
Well, believe it! Making fancy sounding bread pudding is actually just as easy as making a French toast casserole. This particular Jameson Irish Whiskey infused Irish bread pudding just feels extra fancy because of the ingredients.
The bread pudding starts with flaky, buttery croissants which add an instant element of richness. Just tear them up and add them to a bowl.
After the croissants, you have the whiskey soaked raisins. Don’t skip the Jameson whiskey raisins. They truly up the wow factor of this Jameson Irish Whiskey infused Irish bread pudding. Plus they are so easy to make.
You just soak the raisins in whiskey until they are nice and soft. Then add the whiskey raisins to the torn croissant pieces and give them a good toss together so that they get evenly distributed.
Now, you have to mix up the custard portion of the bread pudding. This part is pretty much the same as making French toast casserole. You just whip together half and half, eggs, vanilla, salt, sugar and lemon zest.
All basic ingredients that you probably have in your fridge and pantry or can easily find in the supermarket.
After you have the custard mixed up, you can pour the croissants raisin mix into a greased casserole dish. Then pour the custard mixture over it. Let the croissants sit in the custard mixture for at least 25 minutes so they can really absorb it. Then just before you bake the Jameson Irish Whiskey Infused Irish Bread Pudding, top it with more whiskey raisins.
While the bread pudding is in the oven and making your house smell delightful, make your caramel sauce on the stove. Just stir together the butter and brown sugar in a sauce pan. Bring it to a boil and keep stirring.
Then when you dish up this sinfully delicious breakfast casserole, pour that golden, rich caramel sauce over the warm bread. It will soak into all the nooks and crannies of the bread pudding and make it even more deliciously good.
Other Bread Pudding Ideas To Enjoy:
Jameson Irish Whiskey Infused Irish Bread Pudding
For The Bread Pudding
- 6 croissants (tear each croissant into 4-5 pieces)
- 2 C half and half
- 4 eggs large
- 1/3 C sugar
- 1/4 tsp lemon zest
- 1/4 tsp salt
- 1 tsp vanilla
- 1/4 C Jameson Whiskey
- 1 C raisins
- 1 TBSP sugar sprinkle
For The Sauce
- 1 C brown sugar packed
- 1/2 C unsalted butter
- 2 TBSP heavy whipping cream
To Make The Sauce
- Preheat oven to 350 degrees.
- Prep a 6 cup baking dish with nonstick baking spray.
- Combine raisins and whiskey in a small bowl.
- Cover the raisins and whiskey.
- Let stand 10 minutes or until soft.
- Do not drain the whiskey from the raisins.
- Set aside.
- Add the croissants to the prepared baking dish.
- Sprinkle 3/4 cup of the raisins throughout the torn croissants. (Raisins and whiskey used to soak the raisins)
- Whisk the half and half, eggs, sugar, lemon zest, salt, and vanilla in a large.
- Pour this mixture over the croissant pieces.
- Ensure all of the croissants pieces have been moistened.
- Sprinkle the remaining raisins(1/4 cup) on top of the bread pudding.
- Set aside for 25 minutes allowing the bread pudding to soak in the egg mixture.
- Sprinkle sugar on the top of the bread pudding.
- Bake at 350 degrees for 50 minutes.
- Check for doneness by testing with a knife inserted in the middle of the bread pudding.
- Set aside for 15 minutes for it to cool.
To Make The Sauce
- Add all ingredients to a saucepan.
- Stir constantly.
- Bring to a boil.
- Continue to stir.
- Serve over warm bread.
- Garnish with fresh whipping cream.