It’s Rosemary Thyme

Dubliner soda bread and savory bread pudding

Last year my husband was really into baking bread for a few months, and one of his great staples was Irish soda bread. So for this recipe I enlisted his help in taking his soda bread to the next level. We added cheese and fresh herbs and then used the soda bread to make a savory bread pudding that’s divine. I had never had a savory bread pudding before, just a sweet version that one of my mom’s good friends makes (which is also mouthwatering). But this savory experiment was just delicious. If you’re like me and are a fan of cheese, you’ll love this recipe.

Dubliner Irish Soda BreadSoda_bread_web

  • 2 cups all-purpose flour, plus more for dusting
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • ½ cup Kerrygold Dubliner cheese
  • 1 cup buttermilk
  • 2 tablespoons unsalted butter, melted
  1. Preheat oven to 375 degrees. Whisk together flour, baking soda, salt, cheese, and herbs in a large bowl. Add buttermilk and butter. Stir just until dough is evenly moistened, but still lumpy.
  2. Transfer the dough to a well-floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft, but slightly less sticky dough.
  3. Form into a loaf, approximately 6 inches round, and put on an ungreased baking sheet. Cut a 1/2-inch-deep “x” across top of the loaf with a sharp knife. Dust with 1 tablespoon of additional flour over the loaf.
  4. Bake in the middle of oven until golden brown, and when the bottom of the bread sounds hollow when tapped, about 35 to 40 minutes, transfer loaf to a rack and cool completely.

Savory Bread Puddingbread_pudding_vert_web

  • 1¼ cup grated Kerrygold Skellig
    sweet cheddar cheese
  • ¼ cup grated Kerrygold
    Dubliner cheese
  • 4 large eggs
  • 2½ cups whole milk
  • Loaf of Irish Soda Bread
  • Salt and pepper
  1. Preheat oven to 350 degrees with rack in middle. Butter ramekins or baking dish. Cut enough bread into 1-inch cubes to measure 3¾ cups. Divide bread among ramekins (or spread in larger baking dish).
  2. Whisk together eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper. Stir in cheese. Spoon mixture over the cut bread, and let stand 10 minutes.
  3. Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish. Bake until just set and a knife inserted in center comes out clean, about 35 minutes.
  4. Transfer ramekins or dish from hot water bath to a rack and cool 10 minutes before serving.
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is a South Sound contributor and a blogger, writer, photographer, designer, and author at Delightfully Tacky.
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