Irish Whiskey Bread and Butter Pudding
Buttered bread baked in a soft vanilla custard with whiskey-soaked sultanas. A favourite Irish pudding for a cold night, made from day-old bread.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 15 min
- Cook
- 30 min to 40 min
- Total
- 1 hr 15 min to 1 hr 25 min
- Makes
- 6 servings
- Difficulty
- Easy
- Course
- Pudding
- Cuisine
- Irish
The total includes 20 minutes soaking before baking.
Bread and butter pudding is made all over these islands, and in Ireland it often comes with a splash of whiskey in the fruit. It turns stale bread into something special: soft custard underneath, crisp sugary corners on top.
Leave it to soak for 20 minutes before baking so the bread drinks up the custard, and take it out while the middle still has a slight wobble.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 50 g sultanas (US: golden raisins)
- 2 tbsp Irish whiskey
- 8 slices day-old white bread, medium thickness
- 50 g butter, soft, plus extra for the dish
- 3 eggs
- 50 g caster sugar (US: superfine sugar)
- 300 ml whole milk
- 150 ml double cream (US: heavy cream)
- 1 tsp vanilla extract
- a little freshly grated nutmeg
- 1 tbsp demerara sugar
Equipment
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- 1.5 litre ovenproof baking dishHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Balloon whiskHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Put the sultanas in a small bowl with the whiskey and leave to soak while you prepare everything else. Butter a baking dish of about 1.5 litres.
- 2
Butter the bread on one side and cut each slice into triangles. Arrange half in the dish, buttered side up, and scatter over the sultanas and any whiskey left in the bowl. Top with the rest of the bread.
- 3
Whisk the eggs and caster sugar together, then whisk in the milk, cream and vanilla. Pour slowly over the bread, pressing it down gently so it all gets soaked.
- 4
Grate over a little nutmeg and sprinkle with the demerara sugar. Leave to stand for 20 minutes. Heat the oven to 180°C / 160°C fan / gas 4 / 350°F.
- 5
Bake for 30–40 minutes, until puffed and golden on top and just set, with a slight wobble in the middle. Leave to settle for 5 minutes before serving.
Tips
Any day-old bread works: brioche or a fruit loaf such as barmbrack makes it richer. A stoneware baking dish gives soft, even heat. For another Irish favourite, try Irish apple cake.
Storage and leftovers
Leftovers: Cool leftovers and put them in the fridge within 1 to 2 hours of cooking. Eat them within 48 hours, or freeze them. Reheat until steaming hot all the way through, and only once (Food Standards Agency advice, see Sources).
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Scrambled, watery custard | Oven too hot or baked too long | Take it out while there is still a slight wobble; it keeps cooking as it settles |
| Dry top, soggy bottom | Not soaked before baking | Press the bread down and leave it 20 minutes so it soaks up the custard evenly |
| Burnt corners | Bread sticking up above the custard | Tuck the corners in, or cover loosely with foil for the last 10 minutes |
Frequently asked questions
Can I make it without whiskey?
Yes. Soak the sultanas in orange juice or warm tea instead.
Does the alcohol cook off?
Not completely. Baking reduces it, but some alcohol remains, so leave out the whiskey for children or anyone avoiding alcohol.
Can I make bread and butter pudding ahead?
Assemble it up to the soaking stage, cover and keep in the fridge for a few hours, then bake. Allow a few extra minutes in the oven.
Sources
- How to chill, freeze and defrost food safely, Food Standards Agency (GOV.UK), 18 December 2017. Checked 25 October 2026.
Guides for this recipe
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Card photos: Balloon, spiral and ball whisks, Marie-Lan Nguyen via Wikimedia Commons, CC BY 2.5, cropped; A potato gratin in a white oval ceramic baking dish, Ludovic Péron via Wikimedia Commons, CC BY-SA 3.0, cropped; Sliced boiled bacon with cabbage and a creamy white sauce, Miss Ayumi via Wikimedia Commons, CC BY 2.0, cropped; A barmbrack cut open to show the dried fruit inside, Solo Beckett via Wikimedia Commons, CC BY-SA 4.0, cropped; A bowl of Irish beef stew with potatoes, beside a pint of Guinness, User:Jpatokal via Wikimedia Commons, CC BY-SA 4.0, cropped. All credits: image credits.