The proof is in the pudding

Chopped Irish soda bread with raisins from Emerald Bakery

Pouring in the egg and milk mixture

As you can see, it's happy I added my grandmother's jam on top

The result of my first bread pudding? C'est Magnifique!

This was a simple and fun dessert to make with our leftover bread (works better slightly stale). I couldn't bear to throw it away so I figured I'd put it to work! I didn't make the sauce for the topping because we had no brandy so I used the cream we use for our coffee. The topping pictured is cream (whipped) mixed with raspberries and drizzled honey.

This recipe is from my favorite cookbook, Joy of Cooking (page 822).

Bread Pudding

Butter a 2-quart baking dish. Trim the crusts (I don't) and cut into 1/2-inch cubes.

You should have 4 or 5 lightly packed cups. Spread the bread in the prepared baking dish, then scatter over the top, if desired, 3/4 cup raisins or other dried fruit.

Whisk together thoroughly in a bowl:

4 large eggs

3 cups whole milk

3/4 cup sugar (I use brown sugar, not packed down)

1 teaspoon vanilla

3/4 teaspoon ground cinnamon

1/4 teaspoon ground or grated nutmeg

Pinch of salt

Pour the mixture over the bread and let stand for 30 minutes, periodically pressing the bread down with a spatula to help it absorb the liquid. Preheat the oven to 350˚F.

Bake the pudding in a water bath until a knife inserted in the center comes out clean, 55 minutes to 1 hour. If using a bowl, pictured, cook for an additional 45 minutes. Serve with whipped cream, brandy, or whiskey sauce.