Hello, friends.
Today is Sunday.
Also known as: March 16th.
Also known as: My Birthday! (/thunder claps)
But today’s post is not about my birthday, or the two cakes I made, or my new birthday toys. We can save that for Thursday.
Today, my friends, is about this:
Bread Pudding.
With creme anglaise.
Made from your St. Patrick’s day leftovers.
No, not your corned beef and cabbage leftovers (although now I have a strange urge to create a savory corned beef bread pudding). This is made from your irish soda bread leftovers.
You know that bread we made last week? Well, chances are you didn’t eat the whole loaf, and if you haven’t tossed it by now it’s definitely stale.
Let’s not be wasteful, OK? Not when there’s deliciousness to be had.
This bread pudding was inspired by this beauty from Foodness Gracious, who is responsible for flipping the Irish soda bread switch in my head this year. Seeing that picture causing me to create last week’s tasty St. Patrick’s Day treat in the first place JUST so that I could use it to make bread pudding. The fact that the soda bread came out so tasty on its own was just a bonus.
So, transform your stale, old bread into sweet, creamy, deliciousness with the help of just a few eggs and cream. I bake mine uncovered because I enjoy the contrast of the creamy custard to the crunchy crust, but if you prefer a tender crumb through and through, cover yours with foil while baking.
Ingredients
- 5 to 6 cups irish soda bread (like this recipe) 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
Instructions
- 1. Preheat oven to 325F
- 2. 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.
- 3. 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 165F degrees)
- 1. 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.
- 2. While the cream is heating, whisk egg yolks and sugar together in a small bowl until combined.
- 3. Once the cream is heated, whisk warm cream into the eggs a tablespoon at a time to temper the yolks.
- 4. 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.
- 5. Transfer to an airtight container and refrigerate until ready to use. (Can be made 1 day ahead)
- Serve creme anglaise over warm bread pudding.
Notes
* You don't have to use irish soda bread, any cubed bread will do. I recommend challah or brioche.
* 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, I 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.
