We’ve got about a week leading to St. Patrick’s Day, so I’m continuing to make some Irish-inspired recipes for you!
This Irish Whiskey Bread Pudding recipe is a delicious combination of a few of my recipes. A few months ago, I made a Whiskey Toffee Pudding that was pretty delicious. For this Irish Whiskey Bread Pudding recipe, I stole the toffee sauce and added the base of my Copycat Irish Cream, plus my Irish Soda Bread. There’s lots of Irish-ness packed into this dessert!
When you’re making a bread pudding, you want the top to be browned and crusty; the bottom should be softer and chewy. It’s a great combination of textures.
You can make mini individual servings, or you can use an 8×8 square pan. For this Irish Whiskey Bread Pudding recipe, I opted for the larger pan.
Irish Whiskey Bread PuddingCourse: Uncategorized
One batch of my Irish Soda Bread, about 3 cups of bread, cubed
1 1/4 c. almond milk, or other non-dairy milk
1/4 c. whiskey
1 tsp. instant coffee
2 tsp. unsweetened cocoa
1 tsp. vanilla
5 medjool dates, pitted
1 T. coconut oil
- For the toffee sauce
1/2 c. coconut sugar
1 T. pure maple syrup
1/3 c. organic non-hydrogenated vegetable shortening, like Spectrum
1/3 c. almond milk
In a small saucepan, combine the sugar, syrup, milk, and shortening. Bring it to a boil and let it bubble for a minute or two until it can coat a spoon. Stir regularly and drizzle it over your finished bread pudding.
- Preheat the oven to 350°. Grease an 8×8 oven-safe pan.
- Place the cubed bread in your oven-safe pan. Set aside.
- Gather the rest of the pudding ingredients and combine them in a blender; blend well. Pour the mixture over your cubed bread, soaking each cube.
- Bake the Irish Whiskey Bread Pudding for 40-45 minutes.