Irish Bread Pudding

Lá Fhéile Pádraig That's Gaelic for Saint Patrick's Day or St. Paddy's. I like to use day-old French bread in my bread pudding recipe or Cinnamon-raison bread, sweet rolls, and even left over Irish Soda Bread can also be used. Serve with a vanilla ice cream spiked with a wee bit of Irish. Enjoy!

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Irish Bread Pudding

recipe by George Hirsch | Makes 10-12 servings | George Hirsch Lifestyle

2 Granny Smith or baking apples, peel, cored and chopped

3-4 cups cubed dry French Bread, Irish Soda, Brown Bread or Cinnamon Raisin Bread 

1/2 cup chopped walnuts or pecans

1/2 cup raisins, plumped in 1 cup hot water for 5 minutes

2 Tablespoons butter, melted

4 cups milk

8 eggs

1 cup sugar

2 Tablespoons cocoa powder

2 Tablespoons vanilla 

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1/4 cup Irish Whisky

Pre heat oven to 375 degrees.

In a medium bowl, combine the milk, eggs, sugar, vanilla, cinnamon, nutmeg, cocoa powder and beat with a whisk until well blended. Add whisky and slowly pour over the bread mixture. Add optional chopped chocolate. Poke the bread so that it’s completely covered with the milk mixture and let sit for 10-15 minutes.

Place a pan larger than the cake pan or skillet in preheated oven and place the pan holding the bead pudding inside. Immediately fill the outer pan with enough hot water so that it comes up one inch on the sides of the bread-pudding pan. 

Bake at 375 degrees F. for 30 minutes. Remove the pan from the water bath, reduce the temperature to 325 degrees, and bake for 25 additional minutes. Remove the bread-pudding and allow to set for twenty minutes before serving. Serve with ice cream and a good Irish Coffee! Sláinte!