Fruit Soda Bread and Butter Pudding Recipe

This Fruit Soda Bread and Butter Pudding Recipe is a great way to use up stale fruit soda bread. The bread is soaked in a sweet custard and baked until set. The tops of the bread caramelise and go crunchy for a wonderful contrast in texture. Traditionally, bread and butter pudding is made with a yeasted bread but it blends well with a softer texture bread. I added generous drizzles of salted caramel sauce for extra flavour but you can serve it with any sauce, ice cream, custard etc. I used this salted caramel sauce from Folláin but you can use any brand, like this sea salted caramel sauce from Achill Island Sea Salt.

So how do I make this Fruit Soda Bread and Butter Pudding from scratch?

This Bread and Butter Pudding Recipe is easy to put together, using ingredients you might have on hand usually. To begin, start by slicing the fruit soda bread into slices or into chunks. In a mixing bowl or jug, add the egg yolks, sugar and vanilla and whisk together until combined. Add the cream and milk to the yolks and whisk again until everything has combined. Pour the egg mix over the fruit soda bread. Leave for 5 minutes while the custard soaks into the bread.

Push down and pieces of bread that are uncovered by the custard and bake in the preheated oven for 40-60 minutes. To check if it’s done, gently push down a piece of bread in the middle, if custard that is still completely liquid rises to the top, it needs a little longer. Once baked, allow to cool slightly. To store leftovers, allow the pudding to cool completely before transferring to an airtight container or tightly wrap the dish in cling film. Store in the fridge for up to 3 days.

Optional – to serve

To serve, you can drizzle some salted caramel sauce on top of the bread and butter pudding and serve or add some sauce to each serving individually. You could also serve with a thin custard sauce, ice cream or whipped cream.

Frequently Asked Questions

For more Dessert Recipes, check out my Dessert Category, here.