Salted Caramel Whiskey Bread and Butter Pudding

Chef notes

This is Irish comfort food at its most generous — built around a familiar, humble bread-and-butter pudding but given a celebratory Irish twist with whiskey-soaked raisins and a salted caramel whiskey sauce. My mum would make her own version with leftover bread, turning something simple into a warm, comforting pudding for us all to share. I love how this recipe carries that same sense of thrift and nostalgia, while the Irish whiskey makes it feel a little more grown-up and luxurious. With crisp, buttery edges, a soft custardy middle and glossy salted caramel sauce, it is the sort of pudding made for a long Sunday lunch or a cozy gathering.

Technique tips: Do not skip the 30-minute soaking time after pouring the custard over the bread — this prevents dry patches and gives the finished pudding its soft, creamy center. Bake the dish in a hot-water bath (bain-marie), filling the outer roasting pan halfway up the sides of the baking dish; this gentle, even heat helps the egg custard set without splitting or becoming grainy. The pudding is ready when the top is golden and the center has a gentle wobble rather than looking liquid.

Swap options: Use brioche, challah or day-old sourdough in place of firm white bread; brioche makes a particularly rich pudding. Swap the raisins for golden raisins, dried cherries or chopped dates. If you would prefer not to use Irish whiskey, replace it in both the raisins and sauce with apple juice or strong black tea, though the finished dessert will lose its distinctive whiskey warmth. For a dairy-free version, use a plant-based butter and full-fat oat cream; the caramel sauce may take slightly longer to thicken.

Special equipment: A 9-inch square baking dish, preferably ceramic or glass; a large roasting pan or deep baking pan for the hot-water bath; a small saucepan for the salted caramel whiskey sauce.

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