Traditional Irish Desserts Without Alcohol With Easy Recipe
Today, we'll look at some traditional Irish desserts without alcohol. We've even developed an authentic alcohol-free bread pudding recipe you can try!
This dessert is very easy to make. And, it's the perfect way to use leftover stale bread too!
Equipment
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Plastic or saran wrap
- 9x13-inch baking dish
- Non-stick cooking spray
Ingredients
- 1 cup caramel sauce
- 1 cup heavy cream
- 1 can of evaporated milk
- 2 large eggs, beaten
- 3/4 cup caster sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 10 cups bread, cubed into 1/2-inch pieces
- 3/4 cup raisins
Instructions
- Make the bread pudding custardIn a large mixing bowl, combine 3/4 cup runny caramel sauce, heavy cream, evaporated milk, eggs, sugar, vanilla, and cinnamon.Mix the ingredients very well until you have a uniform mixture.1 cup caramel sauce, 1 cup heavy cream, 1 can of evaporated milk, 2 large eggs, beaten, 3/4 cup caster sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon
- Soak the breadNext, add the cubed bread to the custard base. Mix the bread in well so it is completely coated in custard.Cover the bowl with plastic or saran wrap and store it inside the fridge for about 30 minutes. The bread should soak up the custard.Meanwhile, preheat your oven to 360ºF (180ºC). Then, spray the baking dish with non-stick cooking or baking spray.10 cups bread, cubed into 1/2-inch pieces
- Assemble and bake the Irish bread puddingOnce the bread has been soaking for 30 minutes, you can remove it from the fridge. Stir in 1/2 cup raisins.Pour the mixture into your lined baking dish. Make sure that the top is completely level. Sprinkle the remaining raisins over the surface.Bake the bread pudding for about 35 minutes. Once baked, remove it from the oven and serve it immediately.3/4 cup raisins
Notes
The best bread to use for this recipe is French bread, better known as a baguette. If you don't have baguettes, you can use any type of white bread you can find. Make sure the bread is a soft type. Dense bread loaves (like rye or gluten-free bread) cannot absorb the custard as well.
You can also divide this recipe into a couple of ramekins. They work great for individual portions. The amount of ramekins you will need depends on the size of your ramekins at home.
This is one of those traditional Irish desserts without alcohol that needs to be served warm. It won't be nearly as good cold. So, if you do happen to store any leftovers, make sure to reheat the pudding in the oven before serving it again.