Wednesday, August 17, 2016


I've done two classic, general patronage pudding recipes:  Raisin Pudding and Banana Raisin Pudding.  This time, I'm keeping the recipe simple but more adult because I added Irish Cream, a sweet and creamy liquer with an Irish Whiskey base.

1 loaf    White bread, cubed
3 cups   Fresh milk
1 cup     semi-sweet chocolate
1/2 cup  Irish Cream (Bailey's)
1/2 cup  Cocoa powder (sweetened)1/2 cup  Muscovado sugar
1/4 cup  All-purpose cream
1 tbsp    Vanilla extract2 tsps    Almond extract
6 pcs     Eggs


You need 4 bowls to get things started:

In your 1st bowl place the sliced bread (1-inch cubes). You can take out the sides if you want to but I use them since I don't like wasting anything.

In the 2nd bowl, lightly whisk the milk, cream, and liqueur. 

In the 3rd bowl, mix the sugar and and cocoa powder.  Add the sugar/cocoa mixture to the milk/cream/liquer mixture. Make sure to remove lumps.

In the 4th bowl, lightly beat the eggs and add the vanilla and almond extract.  Pour this egg mixture to the milk/cream/liquer/sugar/cocoa mixture. Gently stir in the chocolate chips.

Preheat oven to 325 degrees Farenheit (162.778 Celsius). Grease a your pan (13 x 9 is recommended).  Place the bread cubes in the pan and pour the mixture over the cubed bread. Gently mix in places where you want the liquid to seep into the bread.  Let it stand for 15 minutes to let the bread absorb the mixture.
Put the pan inside the oven for an hour. 

To check if it's ready, stick a toothpick (or a knife) through the middle. If it comes out clean, then it;s ready. If stuff sticks, then put it back in the oven and check after 3-5 minutes.

I like to serve this pudding warm with a scoop of cold Vanilla ice cream. But if you're preparing this in advance,  you can refrigerate it and serve it cold with chocolate sauce and whipped cream.

No comments:

Post a Comment