Irish Coffee Soda Bread Pudding
Makes 6 servings
  • 4 large eggs (200 grams)
  • ¾ cup (165 grams) firmly packed light brown sugar
  • 1 tablespoon (6 grams) espresso powder
  • 1 tablespoon (15 grams) hot water (160°F/71°C to 180°F/82°C)
  • 2 cups (480 grams) whole milk
  • ½ cup (120 grams) brewed coffee, chilled
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  • Irish Soda Bread (recipe follows), cut into 1-inch cubes
  • 2 tablespoons (24 grams) turbinado sugar
  • Irish Whiskey Caramel (recipe follows)
  • Whipped Cream (recipe follows)
  • Garnish: confectioners’ sugar
  1. Preheat oven to 350°F (180°C). Butter a 2-quart baking dish.
  2. In a large bowl, whisk eggs. Add brown sugar, and whisk until smooth.
  3. In a small bowl, whisk together espresso powder and 1 tablespoon (15 grams) hot water until dissolved. Add to egg mixture, whisking to combine. Add milk, coffee, vanilla, and salt, whisking until well combined. Add cubed Irish Soda Bread, and toss well. Pour into prepared pan, spreading evenly. Submerge bread, and let stand for 1 hour. Cover with foil.
  4. Bake for 30 minutes. Uncover and sprinkle with turbinado sugar. Bake until an instant-read thermometer inserted in center registers at least 165°F (74°C), about 15 minutes more. Let cool for 10 minutes before serving. Serve warm with Irish Whiskey Caramel and Whipped Cream. Garnish with confectioners’ sugar, if desired.
Recipe by Bake from Scratch at