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 Bread
- 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
- 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.
- 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.
- 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.
- 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 Pudding
- 1¼ cup grated Kerrygold Skellig
sweet cheddar cheese
- ¼ cup grated Kerrygold
- 4 large eggs
- 2½ cups whole milk
- Loaf of Irish Soda Bread
- Salt and pepper
- 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).
- 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.
- 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.
- Transfer ramekins or dish from hot water bath to a rack and cool 10 minutes before serving.