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.