Hey Guys! St Patty’s is tomorrow, and I’m sure many have already been celebrating since the weekend. Since I don’t really “party” these days, I usually celebrate things with food. :) Today we have turned our Irish Soda Bread, from this past saturday, into a deliciously simple Irish Soda Bread Pudding. We’ve also topped it with our homemade cajeta, but you can always sub it out for dulce de leche or even a simple (salted) caramel sauce.
This is such a great weekend meal, especially on those days where you plan on staying in your pajamas and watch movies all day. I love those days. This also holds pretty well and can be reheated easily. Enjoy! xx, Jenny
Hungry for more?
Irish Soda Bread Pudding
- 2 tablespoons unsalted butter, softened
- 8 eggs, beaten
- 1 cup heavy cream
- 1 orange, zested and juiced
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ recipe, Irish Soda Bread with Dried Blueberries, cubed and toasted
- ½ recipe cajeta or dulce de leche (about 1 cup)
- Preheat oven to 375˚F.
- Lightly grease a 9”x13” baking dish and set aside.
- Place eggs, cream, orange zest, juice, sugar, cinnamon, cardamom, and salt in a mixing bowl and whisk together until fully combined.
- Place cubes of bread into another mixing bowl and pour egg mixture over. Fold together until well combined.
- Pour mixture into the prepared baking dish and allow mixture to sit for 30 minutes.
- Place dish in the oven and bake for 30 to 40 minutes or until mixture has cooked through and is toasted on top, but soft and slightly custard-like in the center.
- Top with ⅔ of the cajeta, allow the pudding to cool for 10-15 minutes and serve with extra sauce.
- Makes 1 (9”x13”) dish