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irish soda bread pudding w/ whiskey cream sauce

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I created this recipe using a loaf of Dan's Favorite Irish Soda Bread, (Recipe Posted here) so therefore no additional raisins were needed. If you use some other bread you may want to add at least a cup or more. This recipe is just as good if not better than the soda bread. This is my twist on an old classic. I used unsweetened coconut in this version, as well as nuts and a few other favorites. At my brother Al's suggestion I chose to bake part of it in a LOAF PAN, instead of a traditional 9X13X2 inch size. I also had enough for a 9 X9 size pan. I had never used a loaf pan before.

►
(1 rating)
yield 8 -10 depending on portion size
prep time 55 Min
cook time 55 Min
method Bake

Ingredients For irish soda bread pudding w/ whiskey cream sauce

  • 1
    loaf dan's irish soda bread cubed( or use your favorite type)
  • 1 c
    unsweetened coconut
  • 3 c
    1% milk or can use whole milk
  • 2 c
    heavy whipping cream
  • 1 c
    packed brown sugar
  • 1/2 c
    splenda granular
  • 1/4 c
    irish whiskey
  • 2 tsp
    each imitation butter extract & vanilla extract
  • 1 tsp
    each cinnamon & nutmeg
  • 6 lg
    eggs room temperature
  • 1 stick
    butter, melted
  • 1 c
    chopped pecans
  • 2
    long hard rolls (cubed) i needed just a bit more bread
  • IRISH WHISKEY CREAM SAUCE
  • 1 stick
    butter, softened
  • 1 c
    sugar
  • 6 Tbsp
    heavy whipping cream
  • 1/4 c
    irish whiskey ( i used jameson)
  • 1 c
    pecans (toasted if desired)
  • 1 tsp
    butter flavoring

How To Make irish soda bread pudding w/ whiskey cream sauce

  • 1
    PREHEAT OVEN TO 350 DEGREES F.Cut both breads into 1 inch cubes.
  • 2
    Spray pans with non stick cooking spray and set aside till needed.The pans I used are 9 X9 inch and the loaf pan is 12"X4 1/2 X 31/4 inches. I used the loaf pan at my brother Al's suggestion just to be different from the traditional.
  • 3
    Add Bread cubes to large bowl.
  • 4
    Toss in unsweetened coconut.
  • 5
    Add Melted butter.
  • 6
    Add Irish Whiskey.
  • 7
    Finally add the chopped nuts, and stir with a large spoon to mix all the ingredients together.
  • 8
    In the mean time to a separate bowl add the 6 eggs, brown sugar and splenda,
  • 9
    Then measure and add milk to the bowl
  • 10
    Then add the heavy whipping cream, cinnamon & nutmeg, whisk all of these ingredients together till blended
  • 11
    Stir in the vanilla and butter extract, and whisk again. I make my own Vanilla by the 1/2 gallon size, so that is what you see in the picture.
  • 12
    Pour milk mixture over the bread cubes and allow to sit for 30 to 45 minutes to absorb all or most of the liquid.
  • 13
    After time has elapsed, pour mixture into prepared pan or pans.
  • 14
    Bake in preheated 350 degrees F. oven for 55 minutes, or until tooth pick inserted in center comes out clean.
  • 15
    Allow to cool for about 10 minutes then invert onto serving plate. Prepare whiskey sauce and serve over bread pudding. Top with whipped topping if desired.
  • 16
    Prepare whiskey sauce by melting the butter in a small sauce pan, then when melted add the sugar, whipping cream and whiskey, then whisk briskly to blend, when it starts to simmer, lower heat and allow to simmer about 4-5 minutes until creamy whisking as you go to prevent sticking.Remove from heat add chopped nuts and butter flavoring.
  • 17
    Serve with bread pudding slices.
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