Name: Brian Boru Restaurant and Pubs Irish Bread Pudding Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 6 cups stale or slightly dried country-style white bread (1-inch cubes); 1 cups raisins or currants; 4 tbs butter, melted (plus extra for greasing); 500 ml whole milk; 120 ml heavy cream; 4 count large eggs; 100 g granulated sugar; 50 g brown sugar (light or dark), packed; 2 tsp vanilla extract; 1 tsp freshly grated nutmeg; 1 tsp salt; 2 tbs Irish whiskey (optional, for soaking or for sauce); 1 tbs demerara or coarse sugar (for sprinkling); 1 tbs powdered sugar (optional, for serving); 1 cups whipped cream or custard sauce (optional, to serve)

Method

Prepare and assemble bread mixture

Preheat and prepare pan

Preheat the oven to 175°C (350°F). Grease a 9x9-inch (or equivalent 2-quart) baking dish with about 1 tbs of the melted butter; reserve remaining butter for the bread.

Toast or dry bread (if needed)

If your bread is very fresh and soft, spread cubes on a baking sheet and toast in the oven for 8–10 minutes until slightly dry but not browned; this helps it absorb custard. If already stale, skip this step.

Combine bread, fruit and butter

Place the 1-inch bread cubes and raisins/currants in a large mixing bowl. Drizzle the remaining melted butter over the bread and gently toss so pieces are evenly coated. If using whiskey to soak the fruit, drizzle 1–2 tbs over the raisins and let sit 5–10 minutes, then stir into the bread.

Make custard and soak bread

Warm milk and cream

In a saucepan over low heat, warm the whole milk and heavy cream until just below simmering (small bubbles around edge), then remove from heat. Do not boil.

Whisk eggs and sugars

In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, freshly grated nutmeg, and salt until combined and slightly frothy.

Temper eggs with warm milk

Slowly pour about one cup of the warm milk mixture into the egg mixture in a thin steady stream while whisking constantly to temper the eggs. Then slowly whisk the tempered egg mixture back into the remaining warm milk and cream until fully combined.

Pour custard over bread

Pour the custard evenly over the buttered bread and raisins in the bowl. Gently press down on the bread with a spatula or your hands so it absorbs custard; let sit 15–20 minutes to allow the bread to soak. If you like a richer custard, cover and refrigerate for 1–2 hours or overnight.

Bake and finish

Transfer and top

After the bread has soaked, transfer the mixture to the prepared baking dish if not already in it. Smooth the top and sprinkle the demerara or coarse sugar evenly over the surface. If using extra whiskey for flavor, brush or drizzle lightly on top.

Bake

Bake in the preheated 175°C (350°F) oven on the middle rack for 40–50 minutes, or until the custard is set around the edges and slightly wobbly in the center and the top is golden. An inserted knife should come out mostly clean with a few moist crumbs.

Rest

Remove from oven and let rest for 10–15 minutes. The pudding will continue to set as it cools.

Serve

Dust with powdered sugar if desired. Serve warm with whipped cream or warm custard sauce and an extra drizzle of Irish whiskey or whiskey sauce on the side if you like.