Name: Coffee Infused Irish Bread Pudding
Prep time: 20 min
Cook time: 50 min
Total time: 2 h 10 min
Yield: 8
Cuisine: US
Ingredients: Nonstick cooking spray; 5 cups cubed Irish Soda Bread, or more to taste; 1 tablespoon hot water; 1 tablespoon instant espresso powder; 0.75 cup packed brown sugar; 0.5 cup strong brewed coffee, cooled; 2 cups whole milk; 4 large eggs; 1 teaspoon vanilla extract; 0.5 teaspoon salt; 1 tablespoon coarse sugar, or as needed

Transform humble Irish soda bread into a decadent coffee-infused bread pudding. This comforting dessert boasts a tender, custardy interior with a hint of espresso that elevates the classic to new heights. Perfect for using leftover bread or as a centerpiece for a special occasion.

Follow The Directions

01

Step

Prepare the Baking Dish: Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with nonstick spray. Arrange the cubed Irish soda bread evenly in the prepared dish. (5 minutes)

02

Step

Infuse the Custard: In a large bowl, combine hot water and instant espresso powder. Whisk until the espresso is fully dissolved. Add brown sugar and cooled coffee, whisking until well combined. Gradually whisk in milk and eggs until the mixture is smooth and homogenous. Stir in vanilla extract and salt. (10 minutes)

03

Step

Soak the Bread: Gently pour the coffee-infused custard mixture over the bread cubes, ensuring all the bread is evenly moistened. Cover the dish tightly with aluminum foil. Refrigerate for at least 1 hour, or up to overnight, to allow the bread to fully absorb the custard. (60 minutes)

04

Step

Bake to Perfection: Remove the bread pudding from the refrigerator. Bake the covered pudding for 40 to 45 minutes, or until the custard is mostly set but still slightly jiggly in the center. Remove the foil and sprinkle the top evenly with coarse sugar. Continue baking, uncovered, for an additional 10 minutes, or until the top is golden brown and the custard is fully set. (55 minutes)

05

Step

Cool and Serve: Let the bread pudding cool slightly before serving. Serve warm, plain or with a drizzle of caramel or chocolate syrup, and a scoop of vanilla ice cream or whipped cream, if desired.

For a richer flavor, use heavy cream instead of milk in the custard.
If you don't have Irish soda bread, you can substitute with challah or brioche bread.
Adjust the amount of espresso powder to your preference for a stronger or milder coffee flavor.
To prevent the top from browning too quickly, tent the dish with foil during the last few minutes of baking if needed.