Healthy Irish Bread Pudding Traditional Recipe with Whiskey Vanilla Sauce
Bread pudding exists because of thrift. In Ireland as elsewhere, nothing was wasted, and day-old bread that had gone dry rather than stale was given new life by soaking it in a custard and baking it until it puffed and browned. The result, in any of its regional variations, is something far more than the sum of its parts: a dessert that is simultaneously light and comforting, crisp on top and yielding underneath. This healthier version uses a wholegrain loaf rather than white bread, which adds fibre and a nuttier flavour that the custard absorbs well. The whiskey vanilla sauce served alongside is made with a small amount of actual whiskey and a modest quantity of honey rather than a heavy butter and sugar combination.
Why this recipe works
Day-old bread absorbs the custard more efficiently than fresh bread, which can go mushy. Wholegrain bread holds its structure slightly better during baking and contributes a pleasant earthiness to the finished pudding. The custard, made from oat milk, eggs and a small amount of maple syrup, is lighter than a cream-based custard but still sets properly in the oven, creating the yielding, silky texture that defines a good bread pudding. The whiskey sauce, a traditional accompaniment in Ireland, adds warmth and complexity that turns a simple baked pudding into something properly special.
Getting it right
Allow the bread to soak in the custard for at least thirty minutes before baking. Insufficient soaking time means the top layer of bread does not absorb the custard and bakes dry rather than soft.
Press the soaked bread gently into the baking dish before it goes in the oven. Any bread sitting above the custard line will bake dry and hard rather than soft.
Common mistakes
Using bread that is too fresh produces a pudding that is uniformly soft and lacks the contrasting crisp top layer. A bread that is at least a day old, or dried in a low oven for twenty minutes, gives the best results.
Not greasing the baking dish generously enough causes the sides to stick and tear when you try to serve. Butter or coconut oil the dish well before pouring in the mixture.
Substitutions
Raisins or dried cranberries stirred through the bread and custard before baking add sweetness and texture. Orange zest mixed into the custard adds a citrus note that works well with the whiskey. The whiskey can be replaced with apple juice for an alcohol-free sauce.
Serving suggestion
Serve warm with the whiskey vanilla sauce poured over generously. A small scoop of vanilla ice cream alongside is not essential but is very good. Leftovers reheat well in a low oven covered with foil.
Ingredients
- 500 g wholegrain Irish soda bread (day-old is ideal, cut into 2cm cubes)
- 3 large eggs
- 2 egg yolks egg yolks (for extra richness without heavy cream)
- 400 ml unsweetened oat milk
- 150 ml low-fat milk (whole milk also works fine)
- 60 g coconut sugar (plus 1 tbsp extra for topping)
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 0.3 tsp ground nutmeg
- 100 g raisins (soaked in 100ml strong black tea for 20 minutes then drained)
- 1 tbsp light butter or olive oil spread (for greasing the dish)
- 1 tbsp Irish whiskey (optional, added to the custard for a traditional flavour)
- 1 pinch fine sea salt
- 80 ml unsweetened oat milk (for the whiskey vanilla sauce)
- 60 ml low-fat Greek yogurt (for the whiskey vanilla sauce, adds creaminess)
- 2 tbsp Irish whiskey (for the sauce, leave out for alcohol-free version)
- 2 tbsp coconut sugar (for the sauce)
- 0.5 tsp pure vanilla extract (for the sauce)
- 1 tsp cornflour (for the sauce, to thicken slightly)
Instructions
- 1
Place your raisins in a small bowl and pour over 100ml of hot, freshly brewed strong black tea. Set aside to soak for at least 20 minutes. This plumps the raisins beautifully and adds a classic Irish touch without any added sugar.
Barry's or Lyons tea works wonderfully here if you want to keep things authentically Irish.
- 2
Cut your day-old wholegrain soda bread into roughly 2cm cubes. Spread them out on a baking tray and leave them uncovered for about 10 minutes if they are still quite fresh, or use them directly if the bread is already a day or two old. You want slightly dry bread so it absorbs the custard properly.
Slightly stale bread genuinely gives a better result here. Do not worry if yours is a day old.
- 3
In a large mixing bowl, whisk together the 3 whole eggs and 2 egg yolks until the mixture is smooth and slightly pale. Add the coconut sugar, vanilla extract, cinnamon, nutmeg, sea salt and the optional tablespoon of whiskey, then whisk again until everything is well combined.
- 4
Pour in the oat milk and low-fat milk gradually, whisking as you go to create a smooth, lightly spiced custard. Taste it at this point. The custard should be warmly spiced and gently sweet.
If you prefer a richer custard, swap 50ml of oat milk for an extra 50ml of low-fat milk.
- 5
Drain the soaked raisins and pat them gently dry with a piece of kitchen paper. Lightly grease your 9x13 inch baking dish with the light butter or olive oil spread, then arrange half the bread cubes in an even layer across the bottom. Scatter over half the drained raisins.
- 6
Add the remaining bread cubes on top, scatter the rest of the raisins over, then pour the custard mixture slowly and evenly all over the bread. Press the bread gently down with the back of a spoon to help it absorb the custard. Cover the dish with cling film or a plate and refrigerate for at least 30 minutes, or up to overnight. This soaking step makes all the difference.
Overnight soaking gives an even more custardy, cohesive result. Highly recommended if you are making this ahead.
- 7
When ready to bake, preheat your oven to 170C fan or 190C conventional. Remove the dish from the fridge, uncover it and sprinkle the extra tablespoon of coconut sugar evenly across the top. Bake for 40 to 45 minutes until the top is golden and just firm in the centre with a very slight wobble.
If the top browns too quickly, cover loosely with foil after 30 minutes and continue baking.
- 8
While the pudding bakes, make the whiskey vanilla sauce. In a small saucepan, whisk together the oat milk, coconut sugar, cornflour and vanilla extract. Heat over a medium-low flame, stirring constantly, until the mixture thickens slightly, around 3 to 4 minutes. Remove from the heat and stir in the Greek yogurt and whiskey if using. Keep warm until ready to serve.
The sauce thickens more as it cools, so if it feels too thick just add a splash of oat milk and stir.
- 9
Remove the pudding from the oven and allow it to rest for 5 minutes before serving. Spoon into bowls or onto plates, drizzle generously with the warm whiskey vanilla sauce and serve immediately.
A small spoonful of plain Greek yogurt alongside adds a nice cool, tangy contrast to the warm pudding.
Nutrition per serving
282kcal
Calories
9g
Protein
43g
Carbs
7g
Fat
4g
Fibre
18g
Sugar
310mg
Sodium
Pro Tips
- ✓
Day-old or slightly stale wholegrain soda bread works far better than fresh bread as it absorbs the custard without going mushy.
- ✓
Soaking the raisins in tea rather than whiskey keeps this dessert lower in alcohol while still giving a deep, complex flavour.
- ✓
Do not skip the chilling step. Thirty minutes is the minimum, but overnight gives you a noticeably creamier, more custardy texture.
- ✓
Coconut sugar can be swapped for soft brown sugar or even pure maple syrup in the custard if needed.
- ✓
If your bread is on the thicker side, press it down firmly after pouring over the custard to make sure every cube gets properly soaked.
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For a crispier top, remove the foil in the last 10 minutes of baking and let the surface caramelise fully.
Frequently Asked Questions
Variations
- •
Apple and Cinnamon Version
Replace the raisins with 2 small peeled and diced Bramley apples soaked briefly in a little lemon juice. The tartness of the apple works beautifully against the warm custard and makes the pudding feel a little lighter and more autumnal.
- •
Dark Chocolate and Orange
Scatter 60g of finely chopped 85 percent dark chocolate and the zest of one orange through the bread layers instead of raisins. Skip the whiskey and use a little fresh orange juice in the sauce instead. A deeply indulgent feel with less sugar than you might expect.
- •
Dairy-Free Version
Use full-fat oat milk throughout in place of the low-fat milk, and swap the Greek yogurt in the sauce for a thick, unsweetened coconut yogurt. The result is still wonderfully creamy and completely dairy-free.
- •
Alcohol-Free Festive Version
Replace the whiskey in the custard with a teaspoon of mixed spice and a splash of strong black tea. For the sauce, use apple juice with a little cinnamon and vanilla. Warm, festive and completely suitable for everyone at the table.
Substitutions
- •Wholegrain Irish soda bread → Wholemeal sourdough or seeded wholemeal loaf (Any bread with a reasonable fibre content works well. Avoid very soft white sandwich bread as it goes too soggy.)
- •Oat milk → Unsweetened almond milk or semi-skimmed dairy milk (Both work, though oat milk gives the creamiest result closest to a traditional custard.)
- •Coconut sugar → Soft light brown sugar or pure maple syrup (Brown sugar can be used in equal quantities. Use about 50ml of maple syrup and reduce the milk slightly to compensate for the extra liquid.)
- •Raisins → Dried cranberries or sultanas (Both work well. Cranberries give a slightly tarter note which some people prefer.)
- •Irish whiskey → Apple juice or strong black tea (For a fully alcohol-free version. The flavour will be milder but still lovely.)
- •Low-fat Greek yogurt (in sauce) → Coconut yogurt or oat cream (For a dairy-free sauce. Coconut yogurt gives a richer, slightly tropical flavour.)
🧊 Storage
Store any leftover bread pudding covered in the fridge for up to 3 days. Reheat individual portions in the microwave for 60 to 90 seconds or in a low oven at 150C for 10 minutes. The whiskey vanilla sauce keeps separately in a sealed jar in the fridge for up to 3 days. Reheat gently in a small pan over low heat, stirring to loosen.
📅 Make Ahead
This recipe is ideal for making ahead. Assemble the pudding fully through the soaking step, cover tightly and refrigerate overnight. The sauce can also be made the day before and stored in the fridge. On the day of serving, bring the dish out of the fridge for 20 minutes, add the sugar topping and bake fresh.
More Irish Desserts Recipes
Healthy Irish Whiskey Truffles Homemade with Dark Chocolate and Dates
Healthy Irish Shortbread Cookies 5 Ingredient Recipe (Lower Sugar)
Healthy Irish Coffee Traditional Recipe with Coconut Cream
