Offbeat Bites: Irish Bread Pudding

Chef’s Note: This homely dessert is a delicious way to kick off the month of November, as it warms both the heart and the stomach. You could get fancy and use fruit breads or add candied fruit peels if you so desire, but keeping it simple works just as well to satisfy a craving for a taste of home.

There aren’t many spices in this recipe, but you can always add more to suit your needs.

Ingredients:

6 slices of white bread

about ½ stick, or 4 tablespoons, of butter, softened

3 eggs

¾ cup of heavy cream

¼ cup of milk

⅓ cup of raisins

1 tablespoon of brown sugar

whole nutmeg, for grating (optional)


Preheat oven to 350F. Grease an 8 x 10 inch baking dish with butter.

Cutting the bread makes it easier to arrange.

Generously butter each slice of bread, then cut the bread diagonally into quarters.

Make sure the bread is dispersed evenly.

Arrange half of the bread (12 quarter pieces) in the baking dish, overlapping the pieces.

Arrange the second layer in the opposing direction of the first layer.

Scatter half of the raisins over the bread and arrange the remaining bread over the first layer. Then sprinkle the rest of the raisins over the bread. Then, tuck the raisins under the bread to prevent them from burning.

Be sure to beat the eggs thoroughly before you add the milk, cream, and sugar.

In a separate bowl (preferably a pitcher), beat the eggs. Stir in the cream, milk, and white sugar.

Pour the eggs in evenly throughout the dish.

Pour into the baking dish, over the bread. Allow the mixture to stand for 15 minutes.

The brown sugar will caremelize beautifully in the oven.

Sprinkle the brown sugar evenly over top and for optional extra flavor ,grate some nutmeg  the dessert.

Place the baking dish on top of baking sheet, in case of spillage.

The pudding should be just set, and the bread should be golden, buttery, and toasted.

Bake on the upper rack of the oven for about 30 to 45 minutes, or until set and golden brown.

This dish is delicious served warm, a la mode

The dessert is best enjoyed warm.

All photos by Lauren Quinn

 

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