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3.58 from 7 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 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Breakfast, Brunch
Cuisine: Irish


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.