Irish Soda Bread Bread Pudding with Salted Caramel Sauce

Ingredients

• 2 cups All-Purpose Flour (sifted, room temperature)
• 1 cup Whole Wheat Flour (room temperature)
• 1 teaspoon Baking Soda (6 g)
• 1 teaspoon Kosher Salt (3 g, fine)
• 1.5 cups Buttermilk (355 ml, cold)
• 1.5 loaves Irish Soda Bread (homemade, cooled, cut into 1.5‑inch cubes)
• 3 pieces Croissants (day‑old, cut into 0.5‑inch cubes)
• 0.5 loaf Challah (day‑old, cut into 0.5‑inch cubes)
• 0.75 cup Granulated Sugar (160 g, for custard)
• 0.5 teaspoon Kosher Salt (3 g, for custard)
• 0.5 teaspoon Ground Cinnamon (2 g)
• 2 cups Milk (480 ml, whole milk)
• 1 tablespoon Vanilla Extract (12 g, pure)
• 0.25 cup Irish Whiskey (60 ml, good quality)
• 0.25 cup Heavy Cream (60 ml, chilled)
• 0.25 teaspoon Freshly Grated Nutmeg (optional, for flavor)
• 2 large Eggs (beaten)
• 1 handful Crushed Pistachios (optional, for crunch)
• to drizzle Honey (optional, for serving)
• to sprinkle Turbinado Sugar (optional, for topping)
• 1 cup Granulated Sugar (215 g, for caramel)
• 4 tablespoons Unsalted Butter (56 g, cut into pieces)
• 0.5 cup Heavy Cream (120 ml, room temperature)
• 1 teaspoon Kosher Salt (3 g, for caramel)

Instructions

1. Mix Dry Ingredients for Soda Bread

   In a large mixing bowl combine 2 cups all‑purpose flour, 1 cup whole‑wheat flour, 1 tsp baking soda, and 1 tsp kosher salt. Stir with a fork until evenly distributed.

   Time: PT5M

2. Add Buttermilk and Form Dough

   Slowly pour 1.5 cups cold buttermilk into the dry mixture, stirring with the fork until a rough dough forms. It will be shaggy and sticky.

   Time: PT5M

3. Knead Lightly

   Turn the dough onto a lightly floured surface and knead gently for about 3 minutes, just until it becomes a cohesive ball.

   Time: PT3M

4. Shape, Dust, and Score

   Dust a baking sheet with flour, place the dough ball on it, and using a sharp knife score a shallow (≈½ inch) tic‑tac‑toe pattern on top.

   Time: PT5M

5. Bake Irish Soda Bread

   Preheat the oven to 350°F (175°C). Bake the loaf for 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.

   Time: PT35M

   Temperature: 350°F

6. Cool and Cube Bread

   Allow the soda bread to cool to room temperature (≈15 minutes). Then cut the loaf into 1.5‑inch cubes. Also cube 3 day‑old croissants and half a loaf of challah into the same size.

   Time: PT15M

7. Toast Bread Cubes

   Spread all the bread cubes on a baking sheet and toast in the 350°F oven for 10 minutes, turning once, until lightly golden.

   Time: PT10M

   Temperature: 350°F

8. Prepare Custard Base

   In a saucepan combine 3/4 cup granulated sugar, ½ tsp kosher salt, ½ tsp ground cinnamon, and 2 cups whole milk. Whisk over medium heat until the sugar dissolves and the mixture is smooth.

   Time: PT5M

9. Flavor the Custard

   Remove the pan from heat and stir in 1 tbsp vanilla extract, ¼ cup Irish whiskey, ¼ cup heavy cream, and a pinch of freshly grated nutmeg.

   Time: PT3M

10. Chill Custard

    Place the saucepan in an ice‑water bath for about 5 minutes, stirring occasionally, until the mixture is cool enough to touch without burning your fingers.

    Time: PT5M

11. Incorporate Eggs

    Beat 2 large eggs in a small bowl, then whisk them into the cooled custard until fully combined.

    Time: PT3M

12. Combine Bread and Custard

    Transfer the toasted bread cubes to a greased 11×7‑inch baking dish. Pour the custard evenly over the bread, gently pressing with a spatula so all pieces are soaked. Sprinkle a handful of crushed pistachios (optional) over the top.

    Time: PT5M

13. Bake Bread Pudding

    Bake in the preheated 350°F oven for 35 minutes, or until the custard is set and the top is golden brown.

    Time: PT35M

    Temperature: 350°F

14. Make Salted Caramel Sauce – Melt Sugar

    In a clean saucepan, heat 1 cup granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color.

    Time: PT5M

15. Add Butter

    Stir in 4 tbsp unsalted butter. The mixture will bubble vigorously; keep stirring until fully emulsified.

    Time: PT2M

16. Incorporate Cream

    Slowly stream in ½ cup heavy cream while continuing to stir. Allow the sauce to simmer for another 20 seconds.

    Time: PT2M

17. Finish with Salt

    Stir in 1 tsp kosher salt until dissolved. Remove from heat.

    Time: PT1M

18. Serve Warm

    Slice the bread pudding, place on plates, and drizzle generously with warm salted caramel sauce. Add extra pistachios or a drizzle of honey if desired.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

10 g

Carbohydrates

55 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Pastry Flour
• Instead of Whole Wheat Flour: Spelt Flour
• Instead of Baking Soda: Baking Powder (1.5 tsp)
• Instead of Kosher Salt: Sea Salt
• Instead of Buttermilk: Milk + 1 tbsp lemon juice
• Instead of Irish Soda Bread: Sturdy white bread
• Instead of Croissants: Puff pastry
• Instead of Challah: Brioche
• Instead of Granulated Sugar: Cane Sugar
• Instead of Kosher Salt: Sea Salt
• Instead of Ground Cinnamon: Ground Nutmeg (for flavor)
• Instead of Milk: 2% Milk
• Instead of Vanilla Extract: Maple Extract
• Instead of Irish Whiskey: Bourbon
• Instead of Heavy Cream: Half‑and‑half
• Instead of Freshly Grated Nutmeg: Ground Nutmeg
• Instead of Eggs: Egg substitute (1 tbsp each)
• Instead of Crushed Pistachios: Almonds, Walnuts
• Instead of Honey: Maple Syrup
• Instead of Turbinado Sugar: Brown Sugar
• Instead of Granulated Sugar: Caster Sugar
• Instead of Unsalted Butter: Margarine
• Instead of Heavy Cream: Half‑and‑half
• Instead of Kosher Salt: Sea Salt

Equipment Needed

• Large Mixing Bowl
• Fork
• Measuring Cups and Spoons
• Kitchen Scale
• Whisk
• Sharp Knife
• Baking Sheet
• 11×7‑inch Baking Dish
• Oven
• Small Saucepan
• Rubber Spatula
• Grater
• Ice Bath Bowl
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Scoring the soda bread loaf shallowly (≈½ inch) to prevent an open crumb.
• Cooling the custard mixture before adding eggs to avoid curdling.
• Adding heavy cream slowly to the hot caramel to prevent splattering.
• Baking the bread pudding until the custard is set but still creamy.

Chef Tips from the Video

• For extra depth, toast the soda bread cubes in a skillet with a little butter before assembling.
• A pinch of smoked sea salt in the caramel adds a subtle smoky flavor.
• Use a metal whisk for the custard to prevent lumps.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze individual portions wrapped tightly for up to 1 month.

Room temperature: Not recommended; the custard can spoil.

Make-Ahead Tips

• Bake the Irish soda bread a day ahead; it stores well and makes for better cubed texture.
• Prepare the custard base and chill it in the refrigerator; it can be made up to 12 hours ahead.
• Salted caramel sauce can be made ahead and gently reheated over low heat before serving.