The rich, sultry taste of Soda Bread Pudding is a treat and a perfect way to use any leftover Irish Soda Bread, if you have any. If you don’t, make a new one just to enjoy this exceptional dessert.
- 5 to 6 Cups bread cut into 1-inch cubes
- 1 1/4 Cup heavy cream
- 1 1/4 Cup whole milk
- 5 egg yolks
- 1/3 Cup granulated sugar, plus 1 Tablespoon set aside
- 1 Tablespoon vanilla extract
- pinch salt
- 1 Cup heavy cream or half and half
- 1/4 Cup granulated sugar
- 3 egg yolks
- 2 teaspoons vanilla paste or extract
- Preheat oven to 325°F
- Cut bread into 1-inch cubes and fill 2-quart casserole with bread. In a medium bowl, whisk together the heavy cream, milk, egg yolks, 1/3 cup sugar, vanilla, and salt. Pour over the bread cubes and let sit 20 minutes to allow the bread to absorb the milk mixture.
- Sprinkle remaining tablespoon of sugar over the bread pudding and bake in the center of the oven for 45 minutes, or until top is lightly browned and the center is set. When it is done baking, the outside should be set and pressing on the center should not release any liquid from the bread pudding. (Internal temperature should reach 165°F degrees)
- In a small saucepan, heat half and half over medium-low heat until bubbles form around the edges, about 6 minutes. You do not want the cream to full boil or simmer.
- While the cream is heating, whisk egg yolks and sugar together in a small bowl until combined.
- Once the cream is heated, whisk warm cream into the eggs a tablespoon at a time to temper the yolks.
- Once about half the cream has been added to the yolks pour the entire egg yolk mixture into the pan with the cream and continue to heat over medium-low, stirring constantly, until the mixture thickens.
- Transfer to an airtight container and refrigerate until ready to use. (Can be made 1 day ahead)
- Serve creme anglaise over warm bread pudding.
If your bread isn't quite stale yet, you can cube the bread and let it sit out for about an hour to dry out, or pop it in the oven and give it a quick light toasting.
If using unflavored bread, we recommend adding some cinnamon to the bread pudding batter, because cinnamon makes everything better.
Leftover slices of bread pudding can be stored, individually wrapped, in the freezer. Reheat in the microwave, covered, about 1 to 2 minutes on 50% power, checking periodically.