Kayla Howey of the blog The Original Dish created this Irish masterpiece after our trip to Ireland earlier this year. Soda bread and rich custard are baked into a sweet bread pudding, flavored with coffee, topped with softly whipped cream, and drizzled with Irish Whiskey Caramel. Find more recipes inspired by our trip to Ireland in our July/August 2020 issue!
Irish Coffee Soda Bread Pudding
- 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
- Preheat oven to 350°F (180°C). Butter a 2-quart baking dish.
- In a large bowl, whisk eggs. Add brown sugar, and whisk until smooth.
- 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.
- 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.
Irish Soda Bread
- 16 ounces (454 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 1¾ cups (420 grams) whole buttermilk
- Preheat oven to 450°F (230°C).
- In a large bowl, whisk together flour, salt, and baking soda until well combined. Make a well in center, and add buttermilk. Using one hand like a claw, mix buttermilk into dry ingredients until dough forms a ball. (Dough should be sticky and slightly clumpy.)
- Turn out dough onto a lightly floured surface, and gently shape into a ball. Transfer to a lightly floured baking sheet. Pat dough into a 1½-inch-thick disk. Using a knife, cut an “X” across top of dough. Using tip of knife, prick a hole into each of the four sections of dough.
- Bake for 15 minutes. Reduce oven temperature to 400°F (200°C). Bake for 15 minutes more. Turn bread, and bake for 5 minutes more. Transfer to a cutting board, and let cool until cool enough to handle, about 30 minutes.
Irish Whiskey Caramel
- 1 cup (200 grams) granulated sugar
- ¼ cup (60 grams) water
- 4 tablespoons (56 grams) unsalted butter, room temperature
- ½ cup (120 grams) heavy whipping cream, room temperature
- ¼ cup (60 grams) Irish whiskey
- ¼ teaspoon kosher salt
- In a 2-quart heavy-bottomed saucepan, whisk together sugar and ¼ cup (60 grams) water until smooth. Cook over medium heat, without stirring, until melted and a golden-amber color. Remove from heat. Add butter, 1 tablespoon (14 grams) at a time, whisking until combined after each addition. Add cream and whiskey, and stir to combine. Return mixture to medium heat, and cook, stirring frequently, for 3 to 4 minutes. Stir in salt, and remove from heat. Let cool slightly before serving. If caramel cools completely, it will thicken. Simply reheat it to loosen, if needed.
- 1 cup (240 grams) cold heavy whipping cream
- 2 tablespoons (24 grams) granulated sugar
- In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream until foamy. Add sugar, and beat until soft peaks form. Refrigerate until ready to use.