Hello there Galley friends or should I say top of the mornin’ to you? I gave my guy a choice of what he would like for this year’s Saint Patrick’s Day treat.  A traditional cooked breakfast with some tasty Irish potato cakes or Irish bread pudding.  Silly me!  Of course he chose the dessert.  Lucky him!  Lucky you!

I made a few changes to SIMPLE PEACH BREAD PUDDING that I used to make in my boat galley and combined some ideas from GALLEY BRIOCHE BREAD PUDDING to come up with today’s treat. It conforms easily to either the Omnia Stove Top oven or conventional ovens.

The caramel sauce can be doubled…highly advised…because it keeps well refrigerated for 2-3 weeks.  Drizzle over ice cream or for a super decadent treat, smear over waffles or warm toast.

I’ll leave you now with an IRISH ROUND-UP of my favourite ‘Kiss Me I’m Irish’ recipes to peruse at your leisure….and an old Irish toast…”May your neighbours respect you, troubles neglect you, the angels protect you and heaven accept you.”

…peace and love…and may the luck of the Irish shine on you tomorrow.


Irish Bread Pudding with Whiskey Caramel Sauce

Course Dessert
Cuisine Irish
Keyword dessert, tradition, bread pudding, Irish, whiskey
Servings 10 Servings
Calories 486kcal


  • Mixing bowl
  • Omnia stove top oven for the ovenless
  • 9”x9” baking pan for conventional oven users
  • heavy sauce pan for caramel sauce


for bread pudding

  • 1/2 Cup raisins
  • 1/4 Cup Irish whiskey *See Galley Kat Notes below
  • 4 Cups Bread cut into 1” cubes stale, day old and dried out is best. Crusts removed personal option. I like the rustic crusts-on results.
  • 3 eggs
  • 1 Cup sugar **See Galley Kat Notes below
  • 2 3/4 Cups milk ***See Galley Kat Notes below
  • 1 Tbsp vanilla extract

for whiskey caramel sauce

  • 1/2 Cup butter
  • 1 Cup brown sugar
  • 1/2 Cup heavy cream ****see Galley Kat Note
  • Pinch salt
  • 2 1/2 Tbsp Irish whiskey


for bread pudding

  • Soak raisins in 1/4 cup whiskey or juice for at least 30 minutes until soft. I let them ‘percolate’ overnight for maximum flavour.
  • Place bread cubes in prepared baking dish
  • In mixing bowl whisk eggs and sugar together.
  • Whisk in milk and vanilla then undrained raisins.
  • Pour mixture over bread cubes, pushing bread down to soak in the liquid and giving a little stir in case the raisins aren’t behaving.

for Omnia stove top users

  • Cover baking pan and set over pre-heated base plate for 5 minutes on high, then reduce heat to medium low and continue to bake for another 30 minutes until set and knife in mixture comes out clean

for conventional oven users

  • Place filled baking dish in pre-heated 350 ° oven for 35-40 minutes until set or until knife in mixture comes out clean.

for serving

  • Serve warm, drizzled generously with caramel sauce.
  • Leftover pudding keeps well refrigerated for 3-4 days. Serve leftovers cold or warmed in microwave for about 1 minute or in 300 deg oven 5-10 minutes to take the chill off.

Galley Kat Notes:

* Apple juice can be subbed for whiskey
** Reducing sugar amount doesn’t really affect the results, only the sweetness.  Adjust as you wish.
*** Depending on how ‘rich’ you want this to be, whole or low fat milk works as does cream or canned evaporated milk. Even non-dairy oat milk works well. 
**** If you don’t have heavy or whipping cream available I’ve found a very cool alternative.  Melt 1/2 cup unsalted butter, let cool to reach the approximate temperature of 1 cup milk then blend the two together with a hand mixer or whisk to make about 1 1/4 cups heavy cream.  Use right away or refrigerate and whisk again to bring together.  You can’t use it for whipping but not a bad sub for ‘richer’ milk.


Calories: 486kcal | Carbohydrates: 65g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 285mg | Potassium: 326mg | Fiber: 1g | Sugar: 49g | Vitamin A: 684IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 1mg



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