soda bread recipe

Irish Soda Bread- Bread Pudding

Irish Soda Bread- Bread Pudding

This is a great dessert for St. Patrick’s Day. Simple and not too sweet, it is a perfect way to finish your holiday meal. It is made with a traditional Irish soda bread. I used a loaf of soda bread I had baked the day before. You could just buy a loaf of soda bread, if you prefer. I included the recipe for soda bread at the bottom of this post.

The bread was cubed up and allowed to sit around for a day, to dry out a little. You can also cube the bread and toast it in a low oven for 10-15 minutes. A slightly dried bread will stand up better to the custard.

For the custard I used milks, eggs, flavorings and a little whiskey. I would have added Bailey’s, if I had it. The addition of alcohol is optional.

Store cooled bread pudding in the fridge, but take out before serving- or warm a little before serving. It is great just as is, but you could dust with powdered sugar, or top with a scoop of ice cream or a spoonful of whipped cream.

Irish Soda Bread – Bread Pudding

6-8 c. cubed, day-old soda bread- recipe follows

2½  c. milk or half and half

5 eggs

½ c. sugar, plus extra for sprinkling on top

¼ c. whiskey, optional

1 T. vanilla

1 T. cinnamon

Preheat oven to 350. Grease 9×9-inch baking pan. Place cubed soda bread in prepared pan. Set aside. Beat together remaining ingredients and pour over the soda bread. Sprinkle top with a little extra sugar. Bake for 25-30 minutes or until bread pudding is set and a little golden on top. I used a glass pan- it might take a little longer in a metal pan. Bread pudding should be golden around the edges, too.  Cool a bit before serving. Serve as is, or with whipped cream or ice cream. Serves 6-8.

 Soda Bread

2 c. flour

½ t. each baking powder and baking soda

¼ t. salt

2 T. butter

¾ c. raisins, currants or golden raisins

2 t. caraway seeds

1 egg, beaten

1 c. buttermilk

melted butter, optional

Preheat oven to 400 degrees. Dust a baking sheet with a little flour. Combine dry ingredients in bowl and cut in butter to resemble coarse crumbs. Add raisins and caraway seeds. Combine egg and milk and set 2 tablespoons of this mixture aside. Add remaining milk mixture to flour mixture and combine just until dough forms into a ball. Place on baking sheet, brush with reserved egg mixture and cut a crisscross on top of loaf. Bake about 25 minutes or until bread sounds hollow.  Place on rack to cool. You can brush the loaf with a little melted butter, if you like. Makes 1.

Irish Soda Bread

Irish Soda Bread

It’s that time of year. Irish food in on the mind. This soda bread is a classic. Simple and fast to make, it can be served with breakfast, lunch or dinner.

The soda bread is  like a big scone or biscuit. It has a crisp, outer crust, with a crumbly, soft center. I like to serve soda bread with butter and jam. We made this bread in class the other night and everyone enjoyed it.

I used raisins, but you can substitute currants, golden raisins, or just leave them out, if you prefer.

I make soda bread all through the year, not just for St. Patrick’s Day.  Right from the oven with some butter and jam. Yum.

Irish Soda Bread

2 c. flour

½ t. each baking powder and baking soda

¼ t. salt

2 T. butter

¾ c. raisins, currants or golden raisins

2 t. caraway seeds

1 egg. Beaten

1 c. buttermilk

Preheat oven to 400 degrees. Dust a baking sheet with a little flour. Combine dry ingredients in bowl and cut in butter to resemble coarse crumbs. Add raisins and caraway seeds. Combine egg and milk and set 2 tablespoons of this mixture aside. Add remaining milk mixture to flour mixture and combine just until dough forms into a ball. Place on baking sheet, brush with reserved egg mixture and cut a crisscross on top of loaf. Bake about 25 minutes or until bread sounds hollow. Makes 1.

Irish Soda Bread

Irish Soda Bread

It’s that time of year. Irish food in on the mind. This soda bread is a classic. Simple and fast to make, it can be served with breakfast, lunch or dinner.

The soda bread is  like a big scone or biscuit. It has a crisp, outer crust, with a crumbly, soft center. I like to serve soda bread with butter and jam.

I used raisins, but you can substitute currants, golden raisins, or just leave them out, if you prefer.

I make soda bread all through the year, not just for St. Patrick’s Day.  Right from the oven with some butter and jam. Yum.

Irish Soda Bread

2 c. flour

½ t. each baking powder and baking soda

¼ t. salt

2 T. butter

¾ c. raisins, currants or golden raisins

2 t. caraway seeds

1 egg. Beaten

1 c. buttermilk

Preheat oven to 400 degrees. Dust a baking sheet with a little flour. Combine dry ingredients in bowl and cut in butter to resemble coarse crumbs. Add raisins and caraway seeds. Combine egg and milk and set 2 tablespoons of this mixture aside. Add remaining milk mixture to flour mixture and combine just until dough forms into a ball. Place on baking sheet, brush with reserved egg mixture and cut a crisscross on top of loaf. Bake about 25 minutes or until bread sounds hollow. Makes 1.

Soda Bread

Soda Bread

It’s that time of year. Irish food in on the mind. This soda bread is a classic. Simple and fast to make, it can be served with breakfast, lunch or dinner.

Soda bread is  like a big scone or biscuit. It has a crisp, outer crust, with a crumbly, soft center. The name refers to how the loaf is leavened. Baking soda and baking powder are used to make this bread rise, not yeast.

I like to serve soda bread with butter and jam. A friend tells me she likes to make toasted cheese sandwiches with hers, using a good Irish cheddar, of course.

I used golden raisins, but you can substitute currants, dark raisins, dried cherries, or just leave them out, if you prefer.

I make soda bread all through the year, not just for St. Patrick’s Day.

 

 Soda Bread

2 c. flour

½ t. each baking powder and baking soda

¼ t. salt

2 T. butter

¾ c. raisins, currants or golden raisins

2 t. caraway seeds

1 egg, beaten

1 c. buttermilk

melted butter, optional

Preheat oven to 400 degrees. Dust a baking sheet with a little flour. Combine dry ingredients in bowl and cut in butter to resemble coarse crumbs. Add raisins and caraway seeds. Combine egg and milk and set 2 tablespoons of this mixture aside. Add remaining milk mixture to flour mixture and combine just until dough forms into a ball. Place on baking sheet, brush with reserved egg mixture and cut a crisscross on top of loaf. Bake about 25 minutes or until bread sounds hollow.  Place on rack to cool. You can brush the loaf with a little melted butter, if you like. Makes 1.

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