Irish Soda Bread Pudding W/ Whiskey Cream Sauce

Rose Mary Mogan


I created this recipe using a loaf of Dan's Favorite Irish Soda Bread, (Recipe Posted here) so therefore no additional raisins were needed.

If you use some other bread you may want to add at least a cup or more.

This recipe is just as good if not better than the soda bread. This is my twist on an old classic.

I used unsweetened coconut in this version, as well as nuts and a few other favorites.

At my brother Al's suggestion I chose to bake part of it in a LOAF PAN, instead of a traditional 9X13X2 inch size. I also had enough for a 9 X9 size pan. I had never used a loaf pan before.

Featured Pinch Tips Video

★★★★★ 1 vote
8-10 depending on portion size
55 Min
55 Min


loaf dan's irish soda bread cubed( or use your favorite type)
1 c
unsweetened coconut
3 c
1% milk or can use whole milk
2 c
heavy whipping cream
1 c
packed brown sugar
1/2 c
splenda granular
1/4 c
irish whiskey
2 tsp
each imitation butter extract & vanilla extract
1 tsp
each cinnamon & nutmeg
6 large
eggs room temperature
1 stick
butter, melted
1 c
chopped pecans
long hard rolls (cubed) i needed just a bit more bread


1 stick
butter, softened
1 c
6 Tbsp
heavy whipping cream
1/4 c
irish whiskey ( i used jameson)
1 c
pecans (toasted if desired)
1 tsp
butter flavoring


Step 1 Direction Photo

1PREHEAT OVEN TO 350 DEGREES F.Cut both breads into 1 inch cubes.

Step 2 Direction Photo

2Spray pans with non stick cooking spray and set aside till needed.The pans I used are 9 X9 inch and the loaf pan is 12"X4 1/2 X 31/4 inches. I used the loaf pan at my brother Al's suggestion just to be different from the traditional.

Step 3 Direction Photo

3Add Bread cubes to large bowl.

Step 4 Direction Photo

4Toss in unsweetened coconut.

Step 5 Direction Photo

5Add Melted butter.

Step 6 Direction Photo

6Add Irish Whiskey.

Step 7 Direction Photo

7Finally add the chopped nuts, and stir with a large spoon to mix all the ingredients together.

Step 8 Direction Photo

8In the mean time to a separate bowl add the 6 eggs, brown sugar and splenda,

Step 9 Direction Photo

9Then measure and add milk to the bowl

Step 10 Direction Photo

10Then add the heavy whipping cream, cinnamon & nutmeg, whisk all of these ingredients together till blended

Step 11 Direction Photo

11Stir in the vanilla and butter extract, and whisk again. I make my own Vanilla by the 1/2 gallon size, so that is what you see in the picture.

Step 12 Direction Photo

12Pour milk mixture over the bread cubes and allow to sit for 30 to 45 minutes to absorb all or most of the liquid.

Step 13 Direction Photo

13After time has elapsed, pour mixture into prepared pan or pans.

Step 14 Direction Photo

14Bake in preheated 350 degrees F. oven for 55 minutes, or until tooth pick inserted in center comes out clean.

Step 15 Direction Photo

15Allow to cool for about 10 minutes then invert onto serving plate. Prepare whiskey sauce and serve over bread pudding. Top with whipped topping if desired.

Step 16 Direction Photo

16Prepare whiskey sauce by melting the butter in a small sauce pan, then when melted add the sugar, whipping cream and whiskey, then whisk briskly to blend, when it starts to simmer, lower heat and allow to simmer about 4-5 minutes until creamy whisking as you go to prevent sticking.Remove from heat add chopped nuts and butter flavoring.

Step 17 Direction Photo

17Serve with bread pudding slices.

About this Recipe

Course/Dish: Puddings, Other Desserts
Main Ingredient: Bread
Regional Style: Irish