Name: Harp & Celt Irish Pub & Restaurants BLACKROCK BREAD PUDDING Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 6 pieces Butter Croissants; 1 cup Raisins; 2 cups Milk; 1 cup Heavy Cream; 3 tablespoons Sugar; 4 pieces Eggs; 1 teaspoon Vanilla Extract; 1 cup Marsala Wine; 1 pinch Salt

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

A fruity strawberry shake made with real strawberries.

Strawberry Shake

Classic vanilla shake made with real ice cream.

Vanilla Shake

Home made with butter croissants, raisins, marsala wine, served piping hot and topped with kahlua cream sauce.

Preheat your oven to 350°F (175°C). Cut the butter croissants into bite-sized pieces and place them in a large mixing bowl.

Prepare the Croissants

In a separate bowl, whisk together the eggs, sugar, milk, heavy cream, vanilla extract, Marsala wine, and a pinch of salt until well combined.

Mix the Ingredients

Pour the egg mixture over the croissant pieces and add the raisins. Gently fold everything together and let it sit for about 15 minutes to allow the croissants to soak up the mixture.

Combine and Soak

Transfer the mixture into a greased baking dish. Bake in the preheated oven for 30-35 minutes until the top is golden brown and the pudding is set.

Bake the Pudding

While the bread pudding is baking, combine 1 cup of heavy cream and 1/4 cup of Kahlua in a saucepan over medium heat. Stir continuously until it thickens slightly, then remove from heat.

Prepare the Kahlua Cream Sauce

Once baked, let the bread pudding cool slightly, then serve warm topped with the Kahlua cream sauce.

Serve

Butter Croissants

Raisins

Milk

Heavy Cream

Sugar

Eggs

Vanilla Extract

Marsala Wine

Salt

BLACKROCK BREAD PUDDING

Spice up your month with our famous Curry Night, put on by the renowned Viceroy Chipshop Curry Club! Once a month, we bring the exotic flavors of India to The Harp and Celt. Our chefs prepare a variety of mouth-watering curries, from mild and creamy to hot and fiery, ensuring there's something for everyone. Served with fragrant basmati rice, freshly baked naan, and all your favorite sides, it's a feast you won't want to miss.

Monthly Curry Night

2 Irish sausages, 2 rashers (Irish bacon), 2 black pudding, 2 white pudding, 2 eggs over medium, mushrooms, baked beans and toast.

TRADITIONAL IRISH BREAKFAST

There's nothing quite like a traditional Sunday Roast, and at The Harp and Celt, we do it best. Join us on the first Sunday of every month for a hearty roast dinner that's sure to satisfy your cravings. Choose from succulent roast beef, tender roast chicken, or our delicious vegetarian option, all served with crispy roast potatoes, seasonal vegetables, Yorkshire puddings, and lashings of rich gravy.

Sunday Roast

Irish bacon or Irish sausage with fried eggs and melted cheese on toasted white bread.

RASHER OR SAUSAGE SANDWICH

POTATO CAKES.

2 Potato cakes topped with Irish bacon and poached eggs smothered with hollandaise sauce.

IRISH BENEDICT

Make BLACKROCK BREAD PUDDING Recipe in just 1h . Home made with butter croissants, raisins, marsala wine, served piping hot and topped with kahlua cream sauce.

Blackrock Bread Pudding Recipe

Ingredients

Bread Pudding

Method

Preparation