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St. Patrick's Day 2006
Baking Inspired by the Emerald Isle

Pastry Chef Liz O’Connell of Harvest on
Pastry Chef Liz O’Connell

44 Brattle Street
Harvard Square
Cambridge, Massachusetts
(617) 868-2255

Irish Bread Pudding
Pastry Chef Liz O’Connell of Harvest – Cambridge, Massachusetts
Adapted by

Yield: 12 Servings


  • 1/2 cup raisins
  • 1/2 cup Irish whiskey
  • 1 vanilla bean
  • 2 cups heavy cream
  • 1 cup sugar
  • Pinch of salt
  • 5 eggs
  • 2 ounces butter, melted
  • 8 ounces day-old bread, sliced
  • 1 apple, peeled, cored, and cut into small pieces
  • Irish honey
  • Cinnamon sugar

Preheat the oven to 350ºF. Soak the raisins in the whiskey for 1 hour, then grease a 13-inch by 11-inch baking dish. Scrape the vanilla bean and add it to the heavy cream. Heat the cream gently in a small saucepan; remove from heat and let the vanilla bean steep for 30 minutes. Mix together sugar, salt and eggs. Add vanilla cream to egg mixture, then add whiskey and raisins. Melt butter and brush it onto the bread slices. Place the apples and bread, buttered side up, on the bottom of the baking dish. Pour custard over dish and let soak for 30 minutes. Sprinkle top with cinnamon sugar and drizzle with Irish honey. Bake dish in a water bath for about an hour, or until the custard is set. Serve warm.

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  • Forum: Irish Food in Boston

  •    Published: March 2006
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