bread and butter pudding with whiskey sauce

Bread & Butter Pudding with Irish Whiskey Sauce Recipe

Whip up this delicious recipe from Dublin restaurant The Woolen Mills in the comfort of your own home!

Although it’s always nicer to have the lovely people at The Woollen Mills Eating House serving up scrumptious dishes right to your table in the heart of Dublin city, creating this dessert at home is simple if you follow the recipe provided by Chef Ian Connolly, below.

Perhaps this can be a little taste to whet your appetite for the full flavor of Ireland…

Bread & Butter Pudding with Irish Whiskey Sauce Recipe

Bread & Butter Pudding with Irish Whiskey Sauce. Authentic recipe from Ireland with American measurements. For dessert or St. Patrick's Day!
Cuisine Irish
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Additional Time 15 minutes
Total Time 1 hour 55 minutes


  • To make the pudding:
  • 8.5 fl oz cream
  • 13.5 fl oz full fat milk
  • 3 oz caster sugar
  • 1 x vanilla pod or 1 teaspoon vanilla essence
  • 2 medium eggs whisked
  • 4.5 oz melted butter
  • 3.5 oz Sultanas raisins or dried fruit
  • One white loaf of bread sliced pan with crusts removed
  • To make the Irish whiskey sauce:
  • 5 oz golden syrup
  • 1.7 oz caster sugar
  • 2.5 oz brown sugar
  • 1 oz butter
  • 1/2 cup of cream
  • 2 shots of Irish whiskey


  • Preheat the oven to 320F.
  • To make the pudding,
  • heat the cream and milk in a heavy-based
    pan over a low heat, then add the sugar, vanilla essence, eggs and melted
    butter to the pan. Using a wooden spoon, mix well together and simmer until the
    sauce thickens.
  • Meanwhile, line a medium sized, deep baking tray with parchment paper. Slice
    the bread into square shapes and dip each piece into the cream mix until soaked
  • Layer the bread onto the baking tray, with a sprinkle of sultanas, raisins and
    dried fruit in between each slice.
  • When the bread is all used, pour the
    remaining mixture all over the tray.
  • Cover the baking tray with parchment paper
    and place the baking tray in the oven.

Bake for 1 hour, then remove the paper,and cook for another 15 minutes until the top is golden.To make the whiskey sauce:

  • In a small pan, heat together the syrup, sugars and
    butter until melted. When the sauce starts to bubble, turn down the heat to low
    and whisk the cream into the hot mixture.
  • Raise the heat again until the
    mixture begins to bubble, then take off the heat and add whiskey to serve.
Jody Halsted
Follow Along

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