Irish bread pudding

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Yield: 12 portions

1 loaf white bread (dry and stale)
1½ cups sugar
½ cup cinnamon
8 eggs
8 cups warm milk
2 tablespoons butter
whipped cream
crème anglaise

Preheat oven to 325 degrees. Grease sides and bottom of a 9″-by-13″ baking dish with butter.

In a large bowl, whisk eggs until yolks and whites are combined.

Rough chop bread into 1” cubes. Add bread, sugar, and cinnamon to the bowl and toss until all bread pieces are covered.

Add warm milk (not too hot, not too cold) and gently incorporate with your hands.

Transfer mixture to greased baking dish and bake uncovered for 45 to 60 minutes until pudding is set, yet jiggly (toothpick comes out clean).

Serve warm and top with crème anglaise, whipped cream, and a dash of cinnamon.


4 egg yolks
3 tablespoons sugar
2 cups heavy cream
1½ tablespoons sour cream
1 vanilla bean, split lengthwise

In a medium mixing bowl, whisk egg yolks and sugar until very pale yellow and smooth.

In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean. Whisk half into the egg yolk mixture until well combined, then pour everything back into saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon.

Strain into a clean bowl and set the bowl over ice cubes and cold water until chilled, stirring occasionally. Refrigerate, covered, until needed.


4 ounces hot coffee (smooth, not-bitter blends work best)
3 tablespoons Irish whiskey (Ballydoyle prefers Jameson)
2 teaspoons sugar
3 tablespoons heavy cream (lightly whipped, not stiff)

Fill a 6-ounce clear, heatproof cup with hot water; pour out when glass feels warm to the touch.

Add Irish whiskey, then fill the glass ¾ full with hot coffee, then add sugar and stir until completely dissolved.

Holding a spoon over the glass, slowly pour the whipped cream over the spoon into the glass until full.

Recipes courtesy Ballydoyle Irish Pub (Aurora and Downers Grove)

Photo courtesy Ballydoyle Irish Pub