Jameson Irish Whiskey Infused Irish Bread Pudding

3.73 from 11 votes

Jameson Irish Whiskey Infused Irish Bread Pudding

A traditional Irish bread pudding made with flaky croissants is infused with Jameson whiskey, dotted with raisins and topped with a rich caramel sauce.

Prep Time30

Cook Time1

Total Time1 30

Course: Breakfast, Brunch

Cuisine: Irish

Servings:

Calories: 410kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Bread Pudding

6 croissants (tear each croissant into 4-5 pieces)
2 cups half and half
4 eggs large
1/3 cup sugar
1/4 tsp lemon zest
1/4 tsp salt
1 tsp vanilla
1/4 cup Jameson Whiskey
1 cup raisins
1 tbsp sugar sprinkle

For The Sauce

1 cup brown sugar packed
1/2 cup unsalted butter
2 tbsp heavy whipping cream

US Customary - Metric

Instructions

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.

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