Name: Brian Boru Restaurant and Pubs Galway Bay's Traditional Bread Pudding Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 8 cups day-old dense white bread (e.g., farmhouse or brioche); 2 cups whole milk; 1 cups heavy cream; 4 units large eggs; 3 tbs granulated sugar; 2 tbs light brown sugar; 1 tsp vanilla extract; 1 tsp fine sea salt; 3 oz sultanas (golden raisins); 3 oz raisins (dark); 1 tbs orange zest; 1 tsp lemon zest; 2 tbs freshly squeezed orange juice; 2 tbs dark rum or Irish whiskey (optional); 2 tbs butter (softened, for dotting); 1 tbs demerara or coarse sugar (for sprinkling); 1 tsp powdered sugar (optional, for serving); 1 cups custard or pouring cream (to serve)

Method

Custard & Base

Prepare bread

Preheat the oven to 350°F (175°C). Cut or tear the day-old bread into roughly 1-inch pieces and place them in a large mixing bowl.

Warm milk and cream

In a small saucepan, gently warm the whole milk and heavy cream over low heat until just steaming (do not boil). Remove from heat.

Make custard

In a separate bowl, whisk the eggs with granulated sugar, brown sugar, vanilla extract, and salt until combined. Slowly pour the warm milk-and-cream mixture into the egg mixture in a steady stream while whisking to temper the eggs and create a smooth custard.

Combine bread and custard

Pour the custard over the torn bread, pressing gently to ensure the bread absorbs the liquid. Let sit for 15–20 minutes so the bread fully soaks up the custard, stirring once or twice to coat all pieces.

Fruit & Flavor

Soak fruit

While the bread soaks, place the sultanas and dark raisins in a small bowl. Add the orange juice and the optional dark rum or Irish whiskey, stir, and let macerate for 10–15 minutes so the fruit plumps.

Add citrus and fruit

Fold the macerated sultanas and raisins (including any remaining liquid) into the soaked bread and custard mixture. Add the orange zest and lemon zest and stir gently to distribute evenly.

Topping & Finish

Assemble

Butter a 9x9-inch (or similar volume) shallow baking dish. Transfer the bread-and-custard mixture into the dish, spreading evenly and pressing down lightly. Dot the top with small pieces of the softened butter and sprinkle the surface with demerara or coarse sugar to encourage a caramelized top.

Bake

Place the baking dish on a middle rack and bake at 350°F (175°C) for 35–45 minutes, or until the custard is set around the edges and a knife inserted into the center comes out mostly clean (a few moist crumbs are fine). The top should be golden and the sugars slightly caramelized.

Rest and serve

Remove from the oven and let the pudding rest for 10–15 minutes to firm up. Optionally dust with powdered sugar. Serve warm with pouring cream or traditional warm custard on the side.