Add some espresso flavor to a lovely tender bread pudding, using up your leftover Irish soda bread--or bake a loaf just for this recipe, it's worth it! To serve, add a drizzle of caramel or chocolate syrup if desired. Top with a scoop of vanilla ice cream or whipped cream for added creaminess.

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Recipe Summary test

prep:
20 mins
cook:
50 mins
additional:
1 hr
total:
1 hr 70 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 2-quart baking dish with nonstick spray. Place soda bread pieces in the dish.

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  • Combine hot water and instant espresso in a large bowl; whisk until the espresso blends into the water. Add brown sugar and cooled coffee and whisk until well combined. Mix in milk and eggs until well blended and smooth. Add vanilla and salt, whisking again until custard mixture is well blended.

  • Pour custard mixture over the bread cubes, cover with foil, and refrigerate or let stand at room temperature until custard has soaked into the bread, about 1 hour.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bake the covered pudding until custard is fully set in the middle, 40 to 45 minutes. Remove foil and sprinkle with coarse sugar. Bake until top is lightly browned, about 10 more minutes. Serve warm.

Nutrition Facts

281 calories; protein 8.7g; carbohydrates 47.9g; fat 6.3g; cholesterol 107.4mg; sodium 421.1mg. Full Nutrition
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