Coffee Flavored Irish Soda Bread Pudding Recipes
COFFEE-FLAVORED IRISH SODA BREAD PUDDING
Add some espresso flavor to a lovely tender bread pudding, using up your leftover Irish soda bread--or bake a loaf just for this recipe, it's worth it! To serve, add a drizzle of caramel or chocolate syrup if desired. Top with a scoop of vanilla ice cream or whipped cream for added creaminess.
Provided by Rebekah Rose Hills
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h10m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 47.9 g, Cholesterol 107.4 mg, Fat 6.3 g, Fiber 1.4 g, Protein 8.7 g, SaturatedFat 2.1 g, Sodium 421.1 mg, Sugar 17.9 g
IRISH COFFEE PUDDING
This recipe is being posted for ZWT II & my source is www.recipes4us.co.uk/Desserts%20and%20Puddings/irish_coffee_pudding. This sounds yummy to me & appeals to my Irish nature, but I doubt you'll need to be Irish to appreicate it! (Time does not include chilling time)
Provided by twissis
Categories Gelatin
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a med-sized pan half filled w/water to a boil & line the sides of a soufflé dish (inside) w/greaseproof or parchment paper so the paper comes at least 2 in above the rim of the dish.
- In a lrg mixing bowl, cream together the egg yolks w/the sugar using a wooden spoon.
- Dissolve gelatin in the hot (but not boiling) coffee & add to the yolk mixture, beating well.
- Place the mixing bowl over the pan of boiling water & cont beating till mixture begins to thicken. Remove from heat & allow to cool a little. Then place in the fridge for a little while till the mixture starts to set.
- Beat egg whites till stiff.
- Fold the cream into the egg yolk mixture. Add the alcohol & mix well.
- Fold in the egg whites & transfer to the soufflé dish lined w/greaseproof paper.
- Oil a bottle or jar (about 2-3 inches in diameter) & press into the centre of the pudding. Leave to set w/the bottle or jar in the pudding.
- When set, carefully remove the paper & the bottle or jar. Fill the hollow centre w/the whipped cream. Then press crushed walnuts onto the protruding sides of the soufflé. Refrigerate till ready to serve.
Nutrition Facts : Calories 492.2, Fat 26.2, SaturatedFat 10.3, Cholesterol 207.6, Sodium 121.5, Carbohydrate 31.7, Fiber 0.9, Sugar 29, Protein 31.6
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