Irish Soda Bread Pudding with Bailey's Caramel Cream Sauce
Ingredients
For Soda Bread:
- 4 cups all purpose flour
- 1 tsp salt
- 2 tsp baking soda
- 1 3/4 cup buttermilk
For Irish Soda Bread Pudding:
- 1 loaf Irish Soda Bread cubed
- 1 cup raisins
- 8 eggs
- 1 cup milk
- 1/4 cup Bailey's Irish Cream liqueur add more or less to taste
- 1 cup plain yogurt
- 1/2 cup white sugar
- 1 tsp vanilla
- 1 tsp cinnamon
For Bailey's Caramel Sauce:
- 1 cup white sugar
- 1/2 cup water
- 5 Tbs Salted Irish Butter I use Kerrygold brand
- 3/4 cup heavy whipping cream
- 1/4 tsp vanilla
- 2 Tbs Bailey's Irish Cream Liqueur more or less to taste
Instructions
For Irish Soda Bread:
- Preheat oven to 425 F
- Grease a round 9 inch cake pan and set aside
- In a large mixing bowl, combine dry ingredients
- Create a well in the center of the flour mixture and pour buttermilk into center
- Using a rubber spatula, gently fold the flour mixture into the wet center in a circular motion, making sure to stir until ingredients are just combined. Be careful not to overwork the dough.
- On a well floured surface, turn out dough and gently work it into an even round shape about 8 inches in diameter. I like to pat a little extra flour on top of mine, but that's optional.
- Place dough in greased pan and make a cross using a knife in the top of the dough. Place another 9 inch round cake pan on top
- Bake for 25 minutes, then remove top pan and continue to bake for an additional 10 minutes, or until a nice golden crust forms.
For Irish Soda Bread Pudding
- Preheat oven to 300 F
- Cube soda bread and place bread cubes on baking sheet
- Lightly toast for 15-20 minutes
- While bread is toasting, pour 1 cup of raisings into a bowl of warm water to rehydrate them
- Pour toasted bread cubes into greased 9x13 casserole dish
- In a large bowl, combine eggs, milk, yogurt, sugar, vanilla cinnamon and Irish cream liqueur
- Drain water off of raising and toss them into the casserole dish with the bread cubes
- Pour egg mixture over bread cubes, trying to make sure each cube of bread is covered with some of the mixture
- For best results, cover and refrigerate overnight to allow the bread to really soak up the liquid. If time does not permit, you can go ahead and bake now.
- Preheat oven to 350 F
- Uncover dish and bake for 40-45 minutes
- Serve with hot Bailey's Caramel Cream Sauce and enjoy!
Bailey's Caramel Cream Sauce:
- Add 1/2 cup water to small saucepan and bring to a boil
- Whisk sugar into boiling water and bring up to a rapid boil
- Reduce heat to medium-low and cover with a lid. Allow to boil for 6-8 minutes, or until sugar and water begin to turn an amber brown color.
- Gently add in cubed butter, making sure not to splatter the mixture onto your hands. Whisk vigorously as the mixture will begin to bubble quickly
- Slowly add in the heavy whipping cream and whisk until foaming mostly subsides
- Add in vanilla and liqueur. Bring mixture back to a boil just to thicken, then remove completely from heat and allow to cool slightly before serving.
- Pour over Irish Soda Bread Pudding and store remaining in a jar and keep refrigerated. Enjoy!