Seeing as how I have no Irish blood in me whatsoever I really don’t have much reason to celebrate St. Patrick’s Day. I’m not a big fan of corned beef and cabbage, Shepherd’s Pie or some of the other more traditional Irish Foods. Back in the day I used to take part in my fair share of green beer but even that’s no longer appealing to me. Irish Soda Bread, on the other hand is something I am totally on board with and I always buy (or make) a loaf to enjoy during this season. It’s always fun to celebrate holidays, even in a small way, and doing so with food is never a bad idea.
For me, nothing says happy St. Patrick’s Day like a rustic loaf of Irish Soda Bread. I picked up a loaf last week at Great Harvest and decided to put some of the extra bread to good use. This Irish Soda Bread Pudding puts a fun and seasonal twist on the traditional bread pudding recipe. By using almond milk, less eggs and honey in place of the sugar you would never know this decadent desert is healthy. Dare I say you could even eat this for breakfast if you’re feeling crazy. Of course you could serve this bread pudding in a large baking dish but let’s be honest, single serving deserts are much more fun to eat. If your feeling daring you can even top each ramekin with a scoop of ice cream or whipped cream to finish it off. Even if you’re not big into St. Patrick’s Day this dessert is a fun way for all of us to kick off our shoes and enjoy the party.
- 2 cups Irish Soda Bread, cubed
- 1 cup almond milk
- ¼ cup maple syrup
- 2½ teaspoons vanilla extract
- 2 large eggs
- ½ cup diced apples
- ½ teaspoon cinnamon
- Preheat oven to 350 degrees
- Arrange the bread cubes in a single layer on a baking sheet. Bake until golden, 5 minutes or so,
- In a medium bowl, whisk together the milk, maple syrup, vanilla and eggs. Stir in the apples. Fold in the toasted bread cubes. Cover and refrigerate for 30 minutes to an hour. (This allows the bread to soak up some of the liquid).
- Preheat oven to 325 degrees. Spray 4 small ramekins with oil.
- Divide the bread mixture equally among the prepared ramekins. Set the ramekins on a square baking pan then add 1 inch of hot water to the pan.
- Bake 45 minutes, or until the pudding sets.
- Serve warm