Irish Soda Bread Pudding with Cheddar
From my other blog, Sassy-Spoon, this bread pudding recipe is a sort of a “two fer”, as it also includes a recipe for really great Irish Soda Bread. Soda Bread does not use yeast, it somewhat resembles a very large biscuit. It is easy to make and you will only use about half of the loaf for this recipe. Try toasting the leftovers with butter and jam.
Ingredients:
For the Soda Bread:
2 Cups all-purpose flour + 2 tablespoons for dusting
1 teaspoon baking soda (be sure it is fresh)
1 teaspoon non aluminum baking powder
½ teaspoon sea salt
½ teaspoon fresh cracked pepper
2 Tablespoons chopped dill
1 tablespoon caraway seeds
1 Cup of buttermilk (shake before pouring)
2 tablespoons unsalted butter, melted
For the Pudding:
4 large fresh eggs
2 cups whole milk
½ cup of heavy cream
½ teaspoon sea salt
½ teaspoon freshly ground pepper
2 cups grated Irish Cheddar Cheese
¼ cup grated Parmigiano-Reggiano
Paprika
6 6 ounce ramekins or a 2 quart baking dish
Method
FOR THE SODA BREAD:
Preheat oven to 350°
In a food processor add the flour, baking soda, baking powder and salt. Pulse a few times. Add the caraway, pepper and dill, pulse a few more times. Add the buttermilk and butter. Pulse again till it just begins to form a ball.
Place on a lightly floured surface and gently knead into a smooth ball and flatten into a 6 inch flattened round. Allow to rest for 5 minutes. Place on an ungreased baking sheet.
With a very sharp knife, cut an X in the top of the dough about ½ inch deep. This assures even cooking.
Use a small sieve to dust the top with additional flour.
Bake on middle shelf (I also use a baking stone for even heat) for 35-40 minutes or until golden brown and a hollow sound is made when tapped.
Cool on a rack. This can be done one day ahead.
FOR THE PUDDINGS:
Preheat oven to 350°
Spray the ramekins with olive oil
Cut ½ of the bread into cubes and place them in the ramekins about half way up. Reserve remaining cubes.
Make the custard by whisking the eggs, milk, cream, salt & pepper. Stir in the cheeses. Pour into a pitcher.
Place the ramekins in a hotel pan or 9 X 13 baking dish, cover the bread with custard, making sure some cheese goes in. Then add additional cubes to the top of the ramekin 3/4 of the way from the top. Pour all of the mixture into the ramekins, filling them to the top. Sprinkle with a little paprika. Add about 2 inches of water to the hotel pan and bake 35-40 minutes. They are finished when a knife is inserted and comes out clean.
Remove from the water and place on a towel or rack and allow to rest for 15 minutes or more.
Share with your favorite leprechauns.