Irish Bread Puddings

March 20, 2017

Irish Bread Puddings

I think I will rename this blog, "Stacey's Baking Blog".

That is all I seem to be in the mood for lately.....cakes and carbs.

With all the snow and cold temps who wants to eat a salad?

Today is the first day of spring, but it feels more like a January day.

I may take a few days off and go on a beach trip if you don't mind......

Since you follow me on instagram, you know I baked 2 loaves of this delicious Irish Soda Bread (recipe here) last week for St. Patrick's Day.
Jewish Irish.

I froze some, and had some leftover, stale on the counter. Enough for 4 little individual bread puddings.
And because I like to be different, I baked them in mini bundt pans.

If you have any leftover cake, croissants, or stale bread, make bread pudding.
It's delicious warm or at room temperature drizzled w/ a hard sauce or maple syrup.

It's definitely a cold weather dessert....and baby, it's cold.

Irish Bread Puddings:

1 stale loaf of Irish soda bread (recipe here)
3 eggs
3 cups of milk
1 tsp vanilla
1 tsp cinnamon
2 tbsp maple syrup
2 tbsp melted butter for the pan

Brush a pan or ramekins w/ melted butter.

Pack in big pieces of the stale soda bread.

Mix eggs, milk, vanilla, syrup and cinnamon. I do this in a measuring cup for easy pouring.

Pour over the bread pudding or puddings almost to the top.

Let rest in the fridge for an hour.

Bake 30 minutes in a 350F oven.

Before unmolding, let cool in the ramekins/pan for a bit, so the sides start to pull away, this way they won't stick.

I couldn't decide if I liked them upside down, sort of rustic, or showing the bundt shape, looking like canelé.

Best served warm drizzled w/ maple syrup.