Ankersrum USA

Irish Soda Bread Pudding

Happy St. Patrick’s Day!  Since this post falls on a holiday, I decided to figure something out that could be made with leftovers of traditional foods people might be cooking today.  Last year our bonus post for March was a basic Irish Soda Bread.  I delved a bit into the history of the bread and my version stuck to the more historic recipes, just flour, baking soda, salt and buttermilk.  One of my favorite things to do with leftover bread is make bread pudding.  Perfect for a simple dessert or even breakfast (along with some corned beef hash!)

Let’s talk bread first.  For this recipe you will need half a loaf of soda bread.  I’ve included my recipe below.  A quick mix in the Ankarsrum is all this bread needs before going into the oven.  And I just use a cake pan to bake it in.

The dough will be very sticky when mixed.



Prep Time: 5 minutes

Cook Time: 40 minutes


610 g. (5 cups) all-purpose flour OR 565 g. (5 cups) whole wheat flour

4 g. (1 tsp.) kosher salt

5 g. (1 1/4 tsp.) baking soda

552 g. (2 3/4 cup) buttermilk


Preheat oven to 425° F.  Grease an 8 or 9 inch cake pan.  Set aside until ready to use.

Add all the ingredients to the Ankarsrum stainless steel mixing bowl with the roller/scraper attachments.  Mix on medium-low speed (2 o’clock) until ingredients are thoroughly combined, about 30 seconds.  Mixture should resemble a thick cake batter or a really sticky bread dough.

Scrape dough into prepared pan and bake 35-40 minutes, until top is browned and bread sounds hollow when thumped on the top.

Let cool for 10 minutes in the pan, then remove bread from pan and allow to cool completely before slicing.

Yield: 1 loaf


And now on to the rest of the recipe.  The thing about bread pudding is you want the bread to be stale, otherwise it can turn to mush.  To help this staleness along, cube and toast leftover bread in the oven.


Next the bread hangs out in a sweet egg/milk mixture that is quickly whisked together in the plastic whipping bowl.

If you don’t want to use whiskey, increase milk by 1/4 cup, or use 1/4 cup tea with flavors that would go well with recipe.


Now because this recipe so far isn’t much more than a variation of French toast, I decided to add a hidden layer of cream cheese and blueberry jam in the middle.  So good!  And it helps ensure the bottom of the bread pudding stays soft while just the top gets crisped.

You can bake this in individual ramekins or a casserole dish.

Top with remaining bread cubes and then pour any leftover liquid on top.


If you wish to use your own recipe of Irish Soda bread, and it contains sugar, you might want to decrease brown sugar by 1/4 cup.  Please let us know if you have any questions or comments and, as always, happy baking!


Irish Soda Bread Pudding

Prep Time: 25 minutes

Cook Time: 1 hour (staling bread and bake time)

Inactive Time: 30 minutes


556 g. (1/2 loaf) Irish Soda Bread

62 g. (1/4 cup) whiskey

246 g. (1 cup) whole milk

156 g. (3/4 cup) packed brown sugar OR 105 g. (3/4 cup) coconut sugar

3 eggs

1 g. (1/4 tsp.) kosher salt

6 g. (1 tsp.) vanilla bean paste OR 8 g. (2 tsp.) vanilla extract

169 g. (6 oz.) cream cheese

132 g. (6 Tbsp.) blueberry jam

confectioner’s sugar for dusting


Preheat oven to 350º F.  Cube bread into 1 inch pieces.  Lay out on a baking pan.  Toast in oven for 15 minutes.

While bread is toasting, add the whiskey, milk, brown sugar, eggs, salt and vanilla bean paste to the plastic whipping bowl with the balloon wire whisks.  Whisk on medium speed (3 o’clock) until thoroughly combined.

Place the toasted bread in a large bowl.  Pour milk mixture over bread and toss together.  Let soak for 30 minutes, occasionally mixing to make sure all the bread cubes have a chance to soak up the liquid.

Preheat oven to 325º F.  Grease 6 (8 oz.) ramekins or a 2-3 quart baking dish.

If using ramekins, cut cream cheese into 6 equal pieces.  If using baking dish, slice cream cheese into enough pieces to make a layer.

Place half of bread mixture into prepared pan/s.  Top with cream cheese and then jam.  Top with remaining bread cubes and any remaining liquid that hasn’t been soaked up.  If using ramekins, place on a baking pan for easy transport in and out of the oven.

Bake ramekins for 35 minutes.  Bake large dish for 45 minutes.  Let cool for 10-15 minutes before serving.   Dust with confectioner’s sugar if desired.


Yield: 6 servings

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.