Irish Bread Pudding Recipe

Name: Irish Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pudding; 6 - 8 cups slices thick whole wheat bread, somewhat chewy; 4 tablespoons unsalted butter; 1 apple, peeled, cored, and diced (about the same size as raisens); 4 eggs; 1/2 cup turbinado sugar or packed light brown sugar; 1 cup half and half; 1 cup apple cider; 1/2 cup milk; 1/4 cup Irish Whiskey; 2 teaspoons vanilla extract; 1/2 orange, zested; 1 teaspoon ground cardamom; 1/2 teaspoon ground mace; 1/2 teaspoon ground ginger; 1/2 cup raisins; Topping; 1 cup whipping cream; 1 tablespoon superfine sugar; 2 tablespoons Irish whiskey

Servings: persons

Pudding
6 - 8 cups slices thick whole wheat bread, somewhat chewy
4 tablespoons unsalted butter
1 apple, peeled, cored, and diced (about the same size as raisens)
4 eggs
1/2 cup turbinado sugar or packed light brown sugar
1 cup half and half
1 cup apple cider
1/2 cup milk
1/4 cup Irish Whiskey
2 teaspoons vanilla extract
1/2 orange, zested
1 teaspoon ground cardamom
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/2 cup raisins
Topping
1 cup whipping cream
1 tablespoon superfine sugar
2 tablespoons Irish whiskey

1
Heat oven to 350 degrees.
2
Toast bread on both sides until well browned and cut into 1/2-inch cubes. Bite one, it should be quite crisp, if not, cook cubes another 5 minutes. You should have about 6 cups.
3
Melt butter in a skillet over medium heat. Add chopped apple and cook, stirring frequently, for five to seven minutes.
4
Lightly whip eggs and sugar together in a large bowl. Mix in half & half, cider, milk, whiskey, vanilla, orange zest, and spices. Add bread, apples, and raisins stir, and let sit for 1 hour. Scoop into an 8 x 12 casserole. At this point it can be covered and refrigerated overnight.
5
Heat oven to 350 degrees.
6
Cover casserole with foil and position in a larger pan in the middle of the oven. Add enough boiling water to the larger pan to come half way up the sides of the casserole. Cook for 40 minutes and remove cover. (Check to make sure the water doesn't boil away. If needed add more boiling water.) Cook about 30 minutes longer until top is browned.
7
While pudding is cooking, chill a medium bowl and beaters in the freezer for 30 minutes. Then beat whipping cream to soft peaks. Beat in sugar. Beat in liquor. Serve as topping with pudding.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Pudding, 6 - 8 cups slices thick whole wheat bread, somewhat chewy, 4 tablespoons unsalted butter, 1 apple, peeled, cored, and diced (about the same size as raisens), and more.

Yes, Irish Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Irish Bread Pudding

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