St. Paddy's Day is Saturday, so I'll have a few more Irish recipes for you this week...starting with this Irish chocolate bread pudding. I will admit that I didn't really taste test this one. I just had too many sweets by the time this was done (this doesn't happen too often to me, thankfully). So, I gave it to my parents to try, and they loved it. They said it's absolutely the best bread pudding they've ever had. This is coming from the people who had a mission in New Orleans to try every bread pudding possible. They said it was better than any they tried there. So, I think that's saying something. One of the tricks to making this so good is to use a bread like challah because it helps with the texture and sturdiness of the custard (I used about half of one of my Guinness challah loaves). So, either make your own challah or go buy a loaf at a bakery. It'll make a big difference. The other beauty of this bread pudding is the addition of chocolate pieces and cocoa powder. It compliments the Irish cream nicely. Oh, and don't forget the Irish whiskey sauce. You will get your Irish fill with this dessert!
Irish Bread Pudding with Irish Whiskey Sauce
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4 cups dried challah
1/3 cups semisweet chocolate pieces
2 eggs
1 cup Bailey’s Irish cream
1 cup milk
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon cocoa powder
1/2 teaspoon nutmeg
1 tablespoon vanilla
To dry the bread, cut into 1/2 inch pieces and place on a baking sheet. Bake at 300 degrees for 10-15 min, stirring a few times.
Combine bread and chocolate pieces together. In a bowl, mix together all of the other ingredients for the pudding. Pour over bread/chocolate and stir until bread is covered. Pour into a 1 1/2 quart casserole dish sprayed with cooking oil. Bake at 350 degrees for 50-55 minutes or until knife inserted comes out clean. Let cool and serve with Irish whiskey sauce.
Irish Whiskey Sauce
1/4 cup butter
1/2 cup sugar
1 egg yolk
2 tablespoons water
1-2 tablespoons Irish whiskey
Melt butter in a sauce pan. Stir in sugar, egg, and water. Cook on medium low heat for 5-6 minutes until it boils, stirring frequently. Strain mixture through a fine mesh strainer to catch any cooked egg. Stir whiskey into strained liquid. Serve warm.
Source: Adapted from Better Homes & Garden.
Irish Bread Pudding with Irish Whiskey Sauce
Print this recipe
4 cups dried challah
1/3 cups semisweet chocolate pieces
2 eggs
1 cup Bailey’s Irish cream
1 cup milk
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon cocoa powder
1/2 teaspoon nutmeg
1 tablespoon vanilla
To dry the bread, cut into 1/2 inch pieces and place on a baking sheet. Bake at 300 degrees for 10-15 min, stirring a few times.
Combine bread and chocolate pieces together. In a bowl, mix together all of the other ingredients for the pudding. Pour over bread/chocolate and stir until bread is covered. Pour into a 1 1/2 quart casserole dish sprayed with cooking oil. Bake at 350 degrees for 50-55 minutes or until knife inserted comes out clean. Let cool and serve with Irish whiskey sauce.
Irish Whiskey Sauce
1/4 cup butter
1/2 cup sugar
1 egg yolk
2 tablespoons water
1-2 tablespoons Irish whiskey
Melt butter in a sauce pan. Stir in sugar, egg, and water. Cook on medium low heat for 5-6 minutes until it boils, stirring frequently. Strain mixture through a fine mesh strainer to catch any cooked egg. Stir whiskey into strained liquid. Serve warm.
Source: Adapted from Better Homes & Garden.
