Coffee Flavored Irish Soda Bread Pudding Food

COFFEE-FLAVORED IRISH SODA BREAD PUDDING

Steps:

• Grease a 2-quart baking dish with nonstick spray. Place soda bread pieces in the dish.
• Combine hot water and instant espresso in a large bowl; whisk until the espresso blends into the water. Add brown sugar and cooled coffee and whisk until well combined. Mix in milk and eggs until well blended and smooth. Add vanilla and salt, whisking again until custard mixture is well blended.
• Pour custard mixture over the bread cubes, cover with foil, and refrigerate or let stand at room temperature until custard has soaked into the bread, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake the covered pudding until custard is fully set in the middle, 40 to 45 minutes. Remove foil and sprinkle with coarse sugar. Bake until top is lightly browned, about 10 more minutes. Serve warm.

26 IRISH DESSERTS (+SHAMROCK SHAKES)

Steps:

• Blend the coloring, mint extract, and ice cream.
• Use the chocolate syrup to drizzle around inside of tall glasses.
• Top with whipped topping and sugar.

30 TRADITIONAL IRISH FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Irish dish in 30 minutes or less!

CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE

Steps:

• Preheat oven to 325 degrees F.
• Lightly grease 13 x 9" baking dish. Place the bread in the baking dish.
• In a extra large bowl, whisk together the milk, cream, kahlua.
• In a medium bowl, combine the both sugars, cocoa powder & instant coffee & mix well. Add this to the milk mixture & whisk to combine.
• In the same bowl as sugars/cocoa powder was in (it's ok if there is cocoa residual - it goes together anyway), beat the eggs. Add both extracts, cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture & mix well.
• Pour the mixture evenly over the bread cubes; let stand, pressing bread down occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
• Sprinkle chocolate chips & pecans evenly over bread pudding.
• Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean.
• IRISH CREAM SAUCE: Heat heavy cream, Irish Cream liqueur & sugar. Heat about 2 minutes. Meanwhile, mix cornstarch with about 1 Tbsp of cold water. Stir into the cream mixture & heat until thickened (about 2 minutes more). Add vanilla. NOTE: You can make this up to 3 days in advance.
• Serve the pudding warm or cold with the irish cream sauce.