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.

★★★★★ 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


1PREHEAT OVEN TO 350 DEGREES F.Cut both breads into 1 inch cubes.
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.
3Add Bread cubes to large bowl.
4Toss in unsweetened coconut.
5Add Melted butter.
6Add Irish Whiskey.
7Finally add the chopped nuts, and stir with a large spoon to mix all the ingredients together.
8In the mean time to a separate bowl add the 6 eggs, brown sugar and splenda,
9Then measure and add milk to the bowl
10Then add the heavy whipping cream, cinnamon & nutmeg, whisk all of these ingredients together till blended
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.
12Pour milk mixture over the bread cubes and allow to sit for 30 to 45 minutes to absorb all or most of the liquid.
13After time has elapsed, pour mixture into prepared pan or pans.
14Bake in preheated 350 degrees F. oven for 55 minutes, or until tooth pick inserted in center comes out clean.
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.
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.
17Serve with bread pudding slices.

About this Recipe

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