Irish Soda Bread Pudding with Whiskey Caramel Sauce
*First and foremost - HAPPY BIRTHDAY MOM!!!!!! Thanks for being the best mom, friend, running buddy, and wedding planner that anyone could ask for. I love you!* Normally, I keep it pretty healthy around here. It’s not hard to find lots of soups, brussel sprouts, and various other veggies on a weekly basis – but today, we’re indulging in a St. Patrick’s day treat.
I had a bit of struggle thinking of what I wanted to make for St. Patrick’s day. I knew I wanted dessert but I didn’t want to go the traditional beer-chocolate-something green route. Don’t get me wrong, I love chocolate (obviously), and I love beer- in fact, my dog’s name is Guinness – but I wanted something different. I tried to rack my brain for an Irish dessert and immediately thought back to the vacation I took in Dublin. I thought back to what we ate (lots of soda bread!) and what we drank (lots and lots of Guinness and whiskey) and then, this little idea was born…
Irish soda bread pudding with whiskey caramel sauce.
I mean, what is better than custard + bread + whiskey + caramel?! Nothing. Except maybe the beaches of Ireland. But these come pretty damn close. Enjoy with or without your booze of choice and in the morning, wake up and drink this.
Have a safe, fun, and great weekend everyone!
Gluten-free Irish Soda Bread Pudding
Yields: 6-7 individual, small ramekins or more depending on loaf size
1 day-old loaf of gluten-free irish soda bread (I used this recipe, but feel free to use your favorite recipe here. Most importantly, let the bread get a little stale.)
2 Tbsp. melted butter
3 eggs, lightly beaten
3 cups vanilla soymilk or other milk
4 Tbsp. pure maple syrup
3 Tbsp. good irish whiskey
1 vanilla bean pod without seeds (you will be using them in the caramel!) or 1 tsp. vanilla extract
½ tsp. ground cinnamon
- Preheat oven to 350F. Cut bread into small cubes and melt butter. Pour melted butter into ramekins and swirl around to coat.
- Combine soymilk, eggs, maple syrup, whiskey, and cinnamon in a large bowl and mix until combined. Add vanilla bean pod to mix and let sit in the fridge for at least 30 minutes – if using vanilla extract, you can skip the refrigeration.
- Place cubes in ramekins and pour liquid mix over the cubes. Pour enough to come just to the top of the inner lip of the ramekin. Set in the fridge for at least an hour – overnight is better. Add more liquid if needed.
- Bake bread puddings for about 30 minutes until the custard is set.
- Let cool and pour caramel sauce over the top. Enjoy!
Whiskey Caramel Sauce
1 ½ cup white sugar
1/3 cup water
2 Tbsp. irsh whiskey
seeds of 1 vanilla bean or 1/2 tsp. vanilla extract
½ cup vanilla soymilk, divided
- Combine sugar and water in a heavy bottomed saucepan over low heat. Heat until sugar is dissolved.
- Turn heat up and allow sugar to boil. Do NOT stir if you can help it – swirl the pot around a bit. Boil for about 5-7 minutes until caramel turns a deep bronze. This happens very quickly and goes from caramel to burnt is a matter of seconds.
- Shut off the heat and very carefully add vanilla, 1/3 cup soymilk, and whiskey. It will bubble up violently, so stand back!
- Turn heat back on medium and let boil, stirring occasionally until the caramel is smooth. Add the remaining milk and stir to combine. Store in the fridge.