You catch the smell through the steam vent and suddenly you are starving. It’s like this cozy hug kinda aroma filled with cinnamon, apples, and a little bit of buttery pecans that you just can’t resist. That little valve hiss on the pressure cooker tells you things are getting good and it’s only a matter of minutes before you get to dig in.
Inside the cooker, the cubed Irish soda bread’s soaking up all this sweet milky mix with brown sugar and eggs. You spot bits of apple and pecans peeking out, all ready to be soft and warm. The float valve stays put as the pressure builds, making sure every bite cooks just right.
Once it’s done, you do the natural release, and that steam finally gets out slow and steady. You notice the sealing ring smells like cinnamon and butter now, and you kinda can’t wait to scoop some out. This pudding is simple but hits that perfect comfort spot.
Why This Recipe Works Every Single Time
- The pressure cooker locks in all the moisture so your pudding stays nice and soft.
- Using Irish soda bread adds a rustic, hearty texture that soaks up flavors real good.
- The natural release helps keep everything from drying out or getting tough.
- A well-balanced mix of spices and sweetness keeps the flavors from getting one-note or boring.
- It’s a forgiving recipe that’s easy for you to put together and tweak a bit without messing it up.
Your Simple Ingredient Checklist
- 5 heaping cups [500g] cubed Irish soda bread (leftover bread works wonderful)
- 1 ¼ cup [300ml] whole milk (half and half or heavy cream can also do the job)
- ½ cup [100g] brown sugar (packed is best for that deep molasses sweetness)
- 2 large eggs, to help bind everything nicely
- ½ teaspoon vanilla for that extra cozy flavor
- ¼ teaspoon salt to balance out the sweetness
- 1 teaspoon cinnamon to warm everything up
- 1 cup [25g] peeled and chopped apple to add freshness and little bursts of sweetness
- ½ cup [60g] pecans chopped, giving you a nice crunch
- 1 tablespoon butter, cubed to dot on top for that buttery finish
The Exact Process From Start to Finish
Step 1: Preheat your oven to 350°F (175°C). While you're prepping the pudding, this gets things ready so it bakes up golden and yummy. For pressure cooking, ensure your pot and sealing ring are ready.
Step 2: Grab a big bowl and mix your cubed Irish soda bread, brown sugar, cinnamon, apple chunks, and pecans. You wanna spread those flavors around evenly.
Step 3: In a separate bowl, whisk together the whole milk, eggs, vanilla, and salt until it’s smooth. This mix is what’s gonna soak into the bread and make it pudding-y.
Step 4: Pour the milky mix over the bread mixture. Stir gently so every piece is coated but don’t smash the bread too much.
Step 5: Transfer everything to a greased baking dish. Then dot the top with the cubed butter. This little touch is gonna melt and make the top nice and rich.
Step 6: Bake for 30 minutes or until you spot the top is golden and the pudding feels set not jiggly. Then let it cool down a bit before you dive in. Alternatively, for a pressure cooker version, layer mixture in a heatproof dish, and cook 20-25 minutes at high pressure with natural release.
Easy Tweaks That Make Life Simple
- Swap pecans for walnuts or almonds if that’s what you got on hand. They all give a good crunch.
- If you’re short on time, you can skip the apple, but it’s a sweet tweak that’s worth doing whenever.
- Use half and half instead of whole milk for a richer, creamier pudding that feels a little fancier but still easy.
Your First Taste After the Wait
Your spoon breaks through a golden crust that’s buttery and slightly crisp. The smell’s all cinnamon and apples, which tugs at all your cozy feels.
When you take that first bite, the pudding is warm and soft, almost melting in your mouth with little pockets of sweet apple and crunchy pecans. Experience the perfect tender pull that makes each bite homely and satisfying.
You notice the brown sugar sweetness is mellow, not overpowering, letting the spices and fruit shine through. It’s good for breakfast or dessert, no shame there.
That little bit of butter melting on top gives a lovely richness that keeps you reaching back for seconds without feeling heavy.
Keeping Leftovers Fresh and Ready
- Refrigerate leftovers in an airtight container for up to 3 days. Just pop it in the microwave for about a minute before eating, and it tastes fresh.
- If you wanna keep it longer, slice and wrap the individual pieces then freeze them up to 2 months. To thaw, leave in the fridge overnight or warm in the microwave.
- You can also reheat in the oven at 350°F wrapped in foil to get it warm without drying it out. Keep an eye so it doesn’t get too crispy unless you’re going for that.
The FAQ Section You Actually Need
- Can I make this fully in the pressure cooker? You sure can. Just layer the mixture in a heatproof dish that fits your cooker and use a trivet with about a cup of water below. Cook on high pressure for around 20-25 minutes with natural release.
- What’s the purpose of the natural release? It lets the pressure come down slow and steady with no sudden changes, which helps keep the pudding nice and moist.
- Can I swap out the Irish soda bread? You can but the texture and flavor might change a bit. Try using any rustic, dense bread that soaks well.
- Why does my pudding come out dry sometimes? This usually happens if you rush the natural release or overcook it. Patience is key here.
- Can I add more fruit? Totally. More apples or even pears would work fine, but keep the bread moisture balance in mind.
- Is the sealing ring important for pressure cooking? Heck yes. It keeps your cooker sealed tight so the pressure builds properly and nothing leaks out.
For other delicious recipes that complement your cozy cooking time, check out our Zesty Avocado Egg Salad Recipe or try our Creamy Garlic Parmesan Chicken Pasta for a beautiful one-pot meal with creamy textures and rich flavors.
If you love rustic textures and comforting meals, our Tasty Mozzarella Pretzel Bites make a great snack option that pairs well for any occasion too.
Easy Irish Soda Bread Pudding with Currants, Apple & Pecans
Equipment
- 1 Pressure cooker with a trivet and heatproof dish
Ingredients
Main ingredients
- 500 g cubed Irish soda bread leftover bread works wonderful
- 300 ml whole milk half and half or heavy cream can also do the job
- 100 g brown sugar packed is best for that deep molasses sweetness
- 2 large eggs to help bind everything nicely
- ½ teaspoon vanilla for that extra cozy flavor
- ¼ teaspoon salt to balance out the sweetness
- 1 teaspoon cinnamon to warm everything up
- 25 g apple peeled and chopped to add freshness and little bursts of sweetness
- 60 g pecans chopped, giving you a nice crunch
- 1 tablespoon butter cubed to dot on top for that buttery finish
Instructions
Instructions
- Preheat your oven to 350°F (175°C). While you're prepping the pudding, this gets things ready so it bakes up golden and yummy. For pressure cooking, ensure your pot and sealing ring are ready.
- Grab a big bowl and mix your cubed Irish soda bread, brown sugar, cinnamon, apple chunks, and pecans. You wanna spread those flavors around evenly.
- In a separate bowl, whisk together the whole milk, eggs, vanilla, and salt until it’s smooth. This mix is what’s gonna soak into the bread and make it pudding-y.
- Pour the milky mix over the bread mixture. Stir gently so every piece is coated but don’t smash the bread too much.
- Transfer everything to a greased baking dish. Then dot the top with the cubed butter. This little touch is gonna melt and make the top nice and rich.
- Bake for 30 minutes or until you spot the top is golden and the pudding feels set not jiggly. Then let it cool down a bit before you dive in. Alternatively, for a pressure cooker version, layer mixture in a heatproof dish, and cook 20-25 minutes at high pressure with natural release.
