Irish Bread Pudding

Irish Bread Pudding

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 7

    cups whole wheat bread (slices thick, somewhat chewy)

  • 4

    tbsps unsalted butter

  • 1

    apple (peeled, cored, and diced, about the same size as raisens)

  • 4

    eggs

  • ½

    cup turbinado sugar (or packed light brown sugar)

  • 1

    cup half-and-half

  • 1

    cup apple cider

  • ½

    cup milk

  • ¼

    cup irish whiskey

  • 2

    tsps vanilla extract

  • ½

    orange (zested)

  • 1

    tsp ground cardamom

  • ½

    tsp mace (ground)

  • ½

    tsp ground ginger

  • ½

    cup raisins

  • 1

    cup whipping cream

  • 1

    tbsp superfine sugar

  • 2

    tbsps Irish whiskey

Directions

Heat oven to 350 degrees. 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. Melt butter in a skillet over medium heat. Add chopped apple and cook, stirring frequently, for five to seven minutes. 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. Heat oven to 350 degrees. 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. 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.


Nutrition

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