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Easy Irish Soda Bread Pudding taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Easy Irish Soda Bread Pudding with Currants, Apple & Pecans

A warm, comforting Irish soda bread pudding with cinnamon, apples, and buttery pecans that is quick to make and perfect for dessert or breakfast.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 320 kcal

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.

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.