I love bread pudding. Growing up in Texas I am used to bread pudding done right and I managed to seek out pretty good bread pudding here in Portland at Acadia Bistro. They always have a bread pudding option on their menu.
Until recently I had never made my own. I’m not sure why, but I think I’m my mind, I thought it would be difficult to make. Great news, it’s not. It’s actually surprisingly easy to make bread pudding. You can basically use any bread you like. I used croissants to make this one.
Irish Bread Pudding Recipe
Irish Bread Pudding Ingredients:
6 croissants, (tear each croissant into 4-5 pieces)
2 C half and half
4 eggs (large)
1/3 C sugar
1/4 tsp salt
1 tsp vanilla
1/4 C Jameson Whiskey
1 C raisins
1 TBSP sugar (sprinkle)
1 C brown sugar (packed)
1/2 C unsalted butter
2 TBSP heavy whipping cream
Bread Pudding Directions:
Preheat oven to 350 degrees.
Prep a 6 cup baking dish with nonstick baking spray.
Combine raisins and whiskey in a small bowl.
Cover the raisins and whiskey.
Let stand 10 minutes or until soft.
Do not drain the whiskey from the raisins.
Add the croissants to the prepared baking dish.
Sprinkle 3/4 cup of the raisins throughout the torn croissants. (Raisins and whiskey used to soak the raisins)
Whisk the half and half, eggs, sugar, lemon zest, salt, and vanilla in a large.
Pour this mixture over the croissant pieces.
Ensure all of the croissants pieces have been moistened.
Sprinkle the remaining raisins(1/4 cup) on top of the bread pudding.
Set aside for 25 minutes allowing the bread pudding to soak in the egg mixture.
Sprinkle sugar on the top of the bread pudding.
Bake at 350 degrees for 50 minutes.
Check for doneness by testing with a knife inserted in the middle of the bread pudding.
Set aside for 15 minutes for it to cool.
Add all ingredients to a saucepan.
Bring to a boil.
Continue to stir.
Serve over warm bread.
Garnish with fresh whipping cream.