Description
This classic Irish Bread Pudding features moist, custard-soaked brioche cubes combined with plump, soaked raisins and warmly spiced with cinnamon and vanilla. Baked to a golden perfection and served drizzled with a rich homemade caramel sauce, this comforting dessert is perfect for cozy gatherings and nostalgic moments.
Ingredients
Scale
Bread Pudding
- 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
- â…“ cup granulated sugar
- ¾ tsp ground cinnamon
- ¼ tsp salt
- 4 large eggs, beaten
Creamy Caramel Sauce
- 6 tbsp unsalted butter
- ¾ cup packed brown sugar
- ¼ cup apple juice
- 2 tbsp heavy cream
Instructions
- Soak Raisins: Soak the raisins in warm water or apple juice for 30 minutes to plump them up, then drain and set aside.
- Prepare Baking Dish: Grease a 2-quart baking dish generously with butter, then evenly distribute the cubed brioche inside.
- Make Custard Mixture: In a saucepan, combine milk, butter, vanilla extract, granulated sugar, cinnamon, and salt. Heat gently until the mixture is scalding but does not boil.
- Add Eggs and Raisins: Allow the heated milk mixture to cool slightly before gently whisking in the beaten eggs to avoid curdling. Stir in the soaked raisins to distribute evenly.
- Combine Custard and Bread: Pour the custard mixture evenly over the brioche cubes in the baking dish, pressing the bread gently to ensure all pieces soak well. Let it rest at room temperature for 45 to 60 minutes, allowing the bread to absorb the custard thoroughly.
- Bake the Pudding: Preheat the oven to 350°F (175°C). Bake the bread pudding for 40 to 45 minutes until the top is golden brown and the custard is fully set.
- Prepare Caramel Sauce: While the pudding bakes, melt the butter in a saucepan over medium heat. Whisk in the packed brown sugar, apple juice, and heavy cream until the sauce is smooth and slightly thickened.
- Serve: Serve the bread pudding warm, generously drizzled with the warm caramel sauce for a rich, flavorful finish.
Notes
- Using day-old brioche helps the bread absorb the custard better without becoming overly mushy.
- If you prefer a nuttier texture, add chopped toasted nuts such as pecans or walnuts to the bread mixture.
- You can soak the raisins in apple juice for enhanced flavor or simply use warm water if preferred.
- This bread pudding is best served warm on the day it’s baked but can be refrigerated and gently reheated.
- Ensure the custard cools before adding eggs to prevent scrambling.
