I often share my Moms recipes, but today I want to share a cherished Irish bread pudding recipe passed down from my mother-in-law, whose rich Irish ancestry infuses each bite with tradition and warmth. This easy bread pudding recipe is delicious! This time-honored recipe is made with simple ingredients and a dash of nostalgia.
You may also enjoy these other classic desserts like rice pudding, panna cotta, and old fashioned banana pudding!
Some refer to this as a poor man’s pudding, but that moniker will quickly dissipate once you taste this decadently delicious comfort food, it will become one of your favorite desserts.
3 Reasons Why This Recipe Works
- Versatile: When you make bread pudding from scratch, you have complete control over the ingredients, allowing you to customize the flavor and texture to your individual taste. You can choose the type of bread you use, the sweetness level, the types of spices and flavorings, and even add-ins like fruits, nuts, or chocolate for the perfect dessert..
- Quality Ingredients: Homemade bread pudding allows you to use high-quality ingredients, such as fresh bread, real eggs, dairy, and natural flavorings.
- Tradition: Making bread pudding from scratch often involves following cherished family recipes or traditions, like this recipe I’m sharing here that came from my mother-in-law. I put my twist on it by using Craisans.
Click the recipe link at the top of the page to go straight to the printable recipe card which includes ingredient amounts with a detailed ingredient list, instructions, and recipe notes. You can also scroll through the post for helpful tips and step-by-step instructions. The recipe card is located at the bottom of the post.
Ingredients Notes
- Bread: For this recipe I used my homemade cinnamon raisin bread, however the store bought version is very good. Alternately you can you a Brioche, French Bread, or Challah bread which are all very tasty. You want to cut the bread into 1/2 inch cubes, small enough to create a slightly chunky yet creamy bread pudding.
- Dried Fruit: Traditionally Raisins are used, however I like using Craisans for a little bit of tart taste to the pudding. Small dried fruits like cranberries, raisins, chopped apricot are all good choices.
- Wet Ingredients: Use whole milk to add richness and the orange juice add a bit of added flavor. A whole egg is used to give the bread pudding structure.
- Dry Ingredients: Use as much or as little cinnamon to your taste, personally I like a bit of a heavy hand with cinnamon. Plain white granulated sugar add the sweetness.
How to Make Irish Bread Pudding
1: Combine eggs, milk, and orange juice (substitute apple juice for a sweeter flavor) in a medium bowl, whisking until well blended. Incorporate sugar,and cinnamon, ensuring thorough mixing. For an extra flavor boost add in a little vanilla extract.
2: Slice the bread into 1-inch cubes. Coat a 10-ounce baking dish with nonstick cooking spray and add the bread cubes. Sprinkle in the Craisans. Optional: tadd in some chocolate chips.
3:. Gently fold the bread into the egg mixture, allowing it to soak for 15 minutes, occasionally stirring. Preheat the oven to 350 degrees F while the pudding mixture sets
4: Bake in a preheated oven at 350F for 20-25 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
Serving Suggestions
- This warm pudding is wonderful served with a caramel sauce and vanilla ice cream.
- Heat up some fresh berries and a dollop of heavy cream in a small saucepan and serve over warm pudding for a simple individual dessert.
- Keep it simple with a vanilla sauce or a little whipped cream.
How to Store Leftovers
- Cooling: Allow the bread pudding to cool completely at room temperature before storing it. This helps prevent condensation buildup, which can make the pudding soggy.
- Refrigeration: Store the cooled bread pudding in an airtight container or wrap it tightly with plastic wrap. Place it in the refrigerator. Properly stored, bread pudding can last for about 2-3 days in the refrigerator.
- Freezing: If you want to store it for longer, you can freeze bread pudding. Wrap individual portions or the entire casserole dish tightly in plastic wrap and then foil, or use airtight containers. For best quality, frozen bread pudding can last for up to 1 months.
- Thawing and Reheating: When ready to eat, thaw frozen bread pudding overnight in the refrigerator. To reheat, you can either microwave individual portions for a quick fix or reheat the entire dish in the oven at a low temperature (around 300°F ) until warmed through.
Recipe Notes
Make sure to let the bread soak in egg mixture for at least 15 minutes so the bread absorbs the liquid. Make sure to stir a few times to get all the bread thoroughly soaked.
This is an easy recipe for using up day-old bread, leftover bread like stale french bread or baguette will never go to waste again.
FAQs for Making Bread Pudding
Bread pudding can be made with a variety of bread types, including white, whole wheat, brioche, challah, or even stale bread. The best choice often depends on personal preference and desired texture. Sturdier bread like brioche or challah can result in a richer and more decadent pudding, while softer bread varieties may yield a lighter texture.
To prevent bread pudding from becoming soggy, it’s best to use stale or slightly dried-out bread cubes. This allows the bread to absorb the custard mixture without becoming overly mushy. Additionally, avoid using too much liquid in the custard, and be sure to bake the pudding until it’s set but still moist in the center. Properly cooling and storing the pudding after baking can also help maintain its texture.
Yes, bread pudding can be made ahead of time and stored in the refrigerator or freezer. After baking, allow the pudding to cool completely, then cover and refrigerate for up to two days or freeze for longer storage. When ready to serve, reheat the pudding in the oven or microwave until warmed through. Freezing may result in slight texture changes, but reheating can help restore its deliciousness.
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Irish Bread Pudding
Equipment
- 10-ounce baking ramekin -The ones I use are made by Apilco
Ingredients
- 2 medium slices cinnamon-raisin bread
- 1 tablespoon craisins
- 1 large egg
- ½ cups whole milk
- 2 tablespoons sugar
- 1 teaspoon orange juice
- ¼ teaspoon ground cinnamon
- Cooking spray for baking dish
Instructions
- Combine eggs, milk, and orange juice in a medium bowl, whisking until well blended. Incorporate sugar,and cinnamon, ensuring thorough mixing.
- Slice the bread into 1-inch cubes. Coat a 10-ounce baking dish with cooking spray and add the bread. Sprinkle in the craisans.
- Preheat the oven to 350 degrees F while the pudding mixture sets.
- Gently fold the bread into the egg mixture, allowing it to soak for 15 minutes, occasionally stirring.
- Bake at 350F for 25 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
Notes
- Use stale bread or lightly toasted cubes for better absorption of the custard.
- Adjust sweetness by adding more or less sugar to suit your taste.
- Allow the pudding to cool slightly before serving to let the flavors meld.
- Serve with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence. Enjoy the irresistible, “morish” goodness!