Here is my favorite Irish soda bread pudding recipe, with cubed soda bread soaked in a cinnamon custard, mixed with fresh apples, and baked until golden and delicious.
This bread pudding is a great way to use up leftover Irish soda bread, especially after St. Patrick’s Day. My family loves it warm with a scoop of vanilla ice cream on top. It’s become our go-to dessert when we have day-old bread sitting on the counter.
Why You’ll Love This Irish Soda Bread Pudding
- Quick and easy dessert – Ready in under an hour, this bread pudding comes together fast with minimal effort, making it perfect for weeknight treats or last-minute gatherings.
- Uses leftover bread – This recipe is a great way to transform stale or leftover Irish soda bread into something special, so nothing goes to waste.
- Simple, everyday ingredients – You probably have most of these pantry staples on hand already, like eggs, milk, cinnamon, and brown sugar.
- Cozy comfort food – The warm cinnamon, sweet apples, and crunchy pecans create that homey feeling that makes everyone want seconds.
- Great for breakfast or dessert – Serve it warm for a special breakfast treat or top it with ice cream for an easy dessert that works any time of day.
What Kind of Bread Should I Use?
For this Irish soda bread pudding, you’ll want to use day-old or slightly stale bread since it soaks up the custard mixture better than fresh bread. Traditional Irish soda bread is the obvious choice here and will give you that authentic flavor, but honestly, any hearty white bread or even a good sourdough will work great. If your bread is fresh, you can cube it and leave it out on the counter for a few hours, or pop it in a low oven for about 10 minutes to dry it out a bit. The key is that the bread should be firm enough to hold its shape when you pour the milk and egg mixture over it, rather than turning into complete mush.
Options for Substitutions
This bread pudding is pretty forgiving when it comes to swaps:
- Irish soda bread: If you don’t have Irish soda bread, regular white bread, challah, brioche, or even day-old croissants work great. Just make sure whatever bread you use is slightly stale or dried out – fresh bread can get too mushy.
- Milk: You can use whole milk, 2%, or even half-and-half for a richer pudding. Almond milk or oat milk work too if you need a dairy-free option, though the texture will be slightly different.
- Brown sugar: White sugar works fine if that’s what you have. You can also try maple syrup or honey, but reduce the milk by a couple tablespoons since they add extra liquid.
- Pecans: Walnuts, almonds, or even raisins make good substitutes. You can also leave the nuts out completely if you prefer or have allergies.
- Apple: Pears work nicely in place of apples, or you could use dried fruit like raisins or cranberries. Just soak dried fruit in warm water for 10 minutes first to plump them up.
- Cinnamon: Try nutmeg, cardamom, or a mix of pumpkin pie spice for a different flavor profile.
Watch Out for These Mistakes While Baking
The biggest mistake when making bread pudding is not letting the bread soak long enough in the custard mixture – while the recipe calls for 10 minutes, giving it 15-20 minutes (or even longer) ensures every cube absorbs the liquid and prevents dry spots in your finished dish.
Another common error is using bread that’s too fresh, which can turn mushy instead of creating that perfect custardy texture, so try using day-old or lightly toasted bread cubes for better results.
To avoid a soggy bottom, make sure your baking dish is properly greased and consider placing it on the middle oven rack so heat circulates evenly around the pudding.
Finally, don’t skip the cooling time – letting the bread pudding rest for at least 15 minutes after baking allows it to set up properly, making it much easier to serve and giving you cleaner slices.
What to Serve With Irish Soda Bread Pudding?
This bread pudding is perfect for breakfast or dessert, so you’ve got plenty of options for serving it. A big scoop of vanilla ice cream or a dollop of whipped cream on top turns it into a cozy dessert that everyone will love. For breakfast, I like pairing it with crispy bacon or breakfast sausage to balance out the sweetness, along with some scrambled eggs on the side. You could also drizzle some warm caramel sauce or maple syrup over the top if you’re feeling extra indulgent, and a hot cup of coffee or Irish breakfast tea makes it feel like a real treat.
Storage Instructions
Store: Keep leftover bread pudding covered with plastic wrap or in an airtight container in the fridge for up to 4 days. It actually tastes pretty great cold straight from the fridge if you’re in a hurry, or you can warm it up for that fresh-baked feel.
Freeze: This bread pudding freezes really well for up to 3 months. Cut it into individual portions and wrap each piece in plastic wrap, then place them all in a freezer bag. That way you can grab just one serving whenever a craving hits.
Reheat: Warm it up in the microwave for about 30-45 seconds, or pop it in a 350°F oven for 10-15 minutes until heated through. I like to add a little extra butter on top when reheating to bring back that fresh-baked moisture.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Easy |
| Servings | 8 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1750-1900
- Protein: 34-40 g
- Fat: 55-65 g
- Carbohydrates: 275-295 g
Ingredients
For the bread pudding:
- 5 cups irish soda bread (cut into 1-inch cubes)
- 1 1/2 cups milk
- 1/2 cup brown sugar (I like Domino for better moisture)
- 2 eggs
- 3/4 tsp vanilla extract
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
- 1 cup apple (peeled and diced into 1/2-inch pieces)
- 1/2 cup pecans (optional, adds a nice crunch)
For the topping:
- 1 1/2 tbsp butter (I prefer Kerrygold unsalted for this)
Step 1: Prepare Ingredients and Preheat
- 5 cups Irish soda bread
- 1 cup apple, peeled and diced
- 1/2 cup pecans
Preheat your oven to 350°F.
While it heats, prepare your mise en place: peel and dice the apple into 1/2-inch pieces, roughly chop the pecans if using, and cut the Irish soda bread into 1-inch cubes.
I prefer using day-old or slightly stale bread here since it absorbs the custard better than fresh bread would.
Step 2: Build the Custard Base
- 1 1/2 cups milk
- 1/2 cup brown sugar
- 2 eggs
- 3/4 tsp vanilla extract
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
In a large bowl, whisk together the milk, brown sugar, eggs, vanilla extract, salt, and cinnamon until well combined and the sugar is mostly dissolved.
Take your time whisking to incorporate air and ensure the eggs are fully emulsified—this creates a smoother, more delicate custard texture.
Step 3: Soak the Bread and Fold in Additions
- bread cubes from Step 1
- custard mixture from Step 2
- diced apple and pecans from Step 1
Add the bread cubes to the custard mixture from Step 2 and stir gently to coat all pieces.
Let this sit for 10 minutes—this resting time allows the bread to absorb the liquid gradually, creating the signature pudding texture.
After 10 minutes, fold in the diced apples and pecans from Step 1 until evenly distributed throughout.
Step 4: Assemble and Bake
- bread pudding mixture from Step 3
- 1 1/2 tbsp butter
Pour the bread pudding mixture into a 9×13 inch baking dish or similar size.
Cut the butter into small pieces and scatter them evenly over the top—this creates a golden, enriched crust as it melts during baking.
I like using Kerrygold unsalted butter here for its superior flavor and golden color.
Bake for 30-35 minutes until the top is golden brown and set, though the center should still have a slight jiggle when you gently shake the pan.
Step 5: Cool and Serve
Remove the pudding from the oven and let it cool for 5-10 minutes before serving.
This brief cooling period allows it to set slightly while remaining warm and comforting.
Serve in bowls with your choice of toppings such as whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Pecan Irish Soda Bread Pudding
Ingredients
Method
- Preheat your oven to 350°F. While it heats, prepare your mise en place: peel and dice the apple into 1/2-inch pieces, roughly chop the pecans if using, and cut the Irish soda bread into 1-inch cubes. I prefer using day-old or slightly stale bread here since it absorbs the custard better than fresh bread would.
- In a large bowl, whisk together the milk, brown sugar, eggs, vanilla extract, salt, and cinnamon until well combined and the sugar is mostly dissolved. Take your time whisking to incorporate air and ensure the eggs are fully emulsified—this creates a smoother, more delicate custard texture.
- Add the bread cubes to the custard mixture from Step 2 and stir gently to coat all pieces. Let this sit for 10 minutes—this resting time allows the bread to absorb the liquid gradually, creating the signature pudding texture. After 10 minutes, fold in the diced apples and pecans from Step 1 until evenly distributed throughout.
- Pour the bread pudding mixture into a 9x13 inch baking dish or similar size. Cut the butter into small pieces and scatter them evenly over the top—this creates a golden, enriched crust as it melts during baking. I like using Kerrygold unsalted butter here for its superior flavor and golden color. Bake for 30-35 minutes until the top is golden brown and set, though the center should still have a slight jiggle when you gently shake the pan.
- Remove the pudding from the oven and let it cool for 5-10 minutes before serving. This brief cooling period allows it to set slightly while remaining warm and comforting. Serve in bowls with your choice of toppings such as whipped cream, vanilla ice cream, or a drizzle of caramel sauce.