Irish Cream Toffee Bread Pudding
Calling all boozy dessert lovers, this Irish Cream Toffee Bread Pudding is for you! Pound cake (from the freezer section!) soaked in The Whistler Irish Cream, toffee bits, and drizzled with freshly made caramel sauce and vanilla whipped cream.
This post is sponsored by The Whistler Whiskey, but all opinions are my own.
If you don’t have access to the pound cake, this bread pudding can be made with other breads like brioche or French. I’ve always wanted to try it with pound cake, so that’s what I did! The pound cake is already moist, so it helps to let it dry out a bit first, but isn’t mandatory for a tasty result. If you’ve got a hearty leftover loaf on hand, you can certainly use that.
The pound cake takes on all of the delicious flavor of the Irish Cream, and it pairs wonderfully with the toffee bits! Toffee is actually a flavor that comes through to me when I taste the Irish Cream on it’s own. Delicious on the rocks! The Whistler Irish Cream and their other whiskeys are made and bottled in small batches in Ireland, with high quality ingredients.
Fun facts:
- This decadent whiskey liqueur is the first in the world to utilize Single-Pot Still Irish whiskey style in it’s blend
- It features the freshest Irish Cream from grass fed cows
- The Irish Cream was recently rated 90 points by Wine Enthusiast
Check out more about their story here.
I used 8oz ramekins and they worked perfectly to make 4 portions, but if you do not have ramekins, you could use a muffin pan and make smaller portions, just decrease the baking time, as they will bake up quicker. The edges get golden and crispy, and the center stays moist, packed with Irish Cream flavor!
The Homemade Caramel
The homemade caramel sauce is a must! It’s so easy, and only three ingredients. Whisk together butter, brown sugar, and heavy cream. Heat on the stovetop for about 5-7 minutes until it becomes a delicious thick caramel sauce. It get’s thicker as it cools as well. I like to make my own whipped cream because again, SO EASY, and you really can’t beat it with anything store bought.
Top with a few more toffee bits and you’re ready to dig in! What better way to ring in the new year than with a boozy treat like Irish Cream Toffee Bread Pudding?!
And the best part, this dessert won’t give you a hangover so you can easily whip up a tasty brunch the next morning…shoot, make this for brunch! Honestly I had chilled leftovers the next day, and I almost enjoyed it BETTER cold, yum! Hope you enjoy, and cheers to the new year!
Looking for more delicious whiskey inspiration?! Follow The Whistler on Instagram and Facebook!
Ireland pages: Instagram & Facebook
Thank you to The Whistler Irish Whiskey for sponsoring this post.
Irish Cream Toffee Bread Pudding
The perfect easy dessert, or brunch item!
Ingredients
- 10.75 oz frozen pound cake, thawed & cubed into 1-inch pcs see notes
- 1 1/3 cup The Whistler Irish Cream
- 1/3 cup sugar
- 2 eggs
- 1 tsp cinnamon optional for spice
- 1/2 cup toffee bits such as Heath bar pieces
- Flakey sea salt optional
Fresh whipped cream
- 3/4 cup heavy whipping cream
- 2 tsp sugar
- 1/2 tsp vanilla extract
For the caramel sauce
- 1/2 stick unsalted butter (4 tablespoons)
- 1/2 cup brown sugar
- 1/3 cup heavy whipping cream
Instructions
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Preheat oven to 350 degrees and spray four 8 oz. ramekins with non-stick cooking spray, or spray muffin pan (about 6-8 muffins).
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Add cubed pound cake (or other bread cubes) to a large bowl. In another medium bowl, whisk together Irish Cream, sugar, and eggs until combined, add cinnamon if desired. Pour the cream mixture over the pound cake, and stir in the toffee bits until cake is coated. Divide evenly into prepared ramekins or muffin cups. Bake for 35-40 minutes for ramekins (20-25 for muffins). While pudding is baking, prepare the whipped cream and caramel sauce.
For the whipped cream
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Using a stand mixer or hand mixer, whisk the heavy whipping cream on medium high for 2-3 minutes, or until thick and sturdy. Add in sugar and vanilla, whisk to combine. Store in fridge until ready to use.
For the caramel sauce
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In a small sauce pan, melt the butter, brown sugar, and heavy cream together over medium heat. Whisk constantly, once boiling reduce heat to low and simmer for 5-6 minutes. Make sure to whisk constantly to avoid burning. Sauce will thicken, remove from heat. Caramel will also thicken as it cools.
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Allow bread pudding to cool slightly. Serve with a drizzle of caramel sauce, a dollop of whipped cream, and garnish with additional toffee bits. Sprinkle with flakey sea salt if desired.
Recipe Notes
If you have the extra time (and remember), allow the cubed pound cake to sit out, uncovered to dry out for a couple hours. It’s certainly not mandatory for the dish to be delicious, just helps to have drier bread.
This would also work great with brioche, challah, or French bread which are traditionally used for bread pudding.
The prepared pound cake can be found in the freezer section of your local grocery store, by the frozen desserts.
This is just as delicious chilled in the fridge and eaten cold in my opinion!
2 Comments
Josh
This recipe calls for eggs in the instructions but doesn’t list how many anywhere in the recipe…
Laura Doerr
So sorry!! It’s 2 eggs, thank you for letting me know!