Irish Soda Bread Pudding (booze not optional)

I was raised in a house that takes Saint Patrick’s Day very seriously. VERY seriously. Come March 17th every surface is covered with green paraphernalia, the bag pipe music is blasting through the rooms, the BIG stock pot gets dusted off and filled with corned beef, cabbage, and potatoes, the cabbage leaves are proudly adorned on our heads, and, most recently, the oven is consistently churning out my mother’s (award winning) Irish Soda Bread.

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oh, and lots of Guinness

She gave me a loaf to take home a day or 2 before the whole fam got together to celebrate the holiday (a few days early). This got me thinking,  a whole loaf of bread for 2 little people is a lot of bread, could there be anything else I could do with this fabulous carb fest? A quick internet search confirmed: Irish Soda Bread Pudding. (lightning bolt to the brain guys, seriously)

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I would describe this recipe as easy as making corned beef and cabbage is (hint you can successfully do both while drinking). A little advanced planning is required as the bread needs a few hours to soak up the custard deliciousness. I would say the advanced planning is well worth it. This dessert was amazing, texture, taste, undertones of Jameson. Perfection.

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Irish Soda Bread Pudding with Jameson Caramel Sauce

Irish Soda Bread Pudding

  • 3 eggs, lightly beaten
  • 1/2 tsp. vanilla
  • ½ Tsp. ground cinnamon
  • dash of salt
  • 2 cups milk
  • 1/2 cup heavy cream
  • 2 tbs. melted butter (slightly cooled)
  • 3 Tbsp. Jameson’s Irish whiskey (as I always say, generous tablespoons)
  • Drizzle of Bailey’s Irish Cream
  • A generous 6 cups of 3/4-inch cubed Irish Soda Bread

1.  In a large bowl, whisk together the eggs, brown sugar, vanilla, spices and salt. Whisk in the milk, continuing until all the ingredients are well-combined and the sugar is dissolved. Whisk the Jameson and melted butter until just combined. Add the cubed bread, pressing down to submerge it into the milk mixture, and set aside to soak for around 30-40 minutes (minimum). By that point, most of the liquid should be absorbed.

2.  Preheat an oven to 350°F (175°C).

3.  Grease a 9″x9″ baking pan.

4.  Pour the bread cube/custard mixture into the prepared pan.

5.  Drizzle Bailey’s Irish cream over bread mixture right before entering the oven.

6.  Place in oven and bake for 30-40 minutes. Let cool slightly before serving. Best served warm with Jameson caramel sauce and an Irish coffee.

Jameson Caramel Sauce

  • 1 ½ cup white sugar
  • 1/3 cup water
  • 2 Tbsp. Irish whiskey
  • Seeds of 1 vanilla bean or 1/2 Tsp. vanilla extract
  • ½ cup milk, divided

1. Combine sugar and water in a heavy bottomed saucepan over low heat. Heat until sugar is dissolved.

2. Turn heat up and allow the sugar to boil. DO NOT stir if you can help it – swirl the pot around a bit. Boil for about 5-7 minutes until caramel turns a deep bronze. This happens very quickly and goes from caramel to burnt in a matter of seconds.

3. Shut off the heat and carefully add the vanilla, 1/3 cup milk, and whiskey. It will bubble up violently, so stand back!

4. Turn heat back on to medium and let boil, stirring occasionally until the caramel is smooth. Add the remaining milk and stir to combine. Store in the fridge until ready to use.

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