Leah Norinne Fitchwell stopped by Pittsburgh Today Live to show off her recipe for Irish Bread Pudding just in time for St. Patrick’s Day!
Pittsburgh Irish Bread Pudding
8 slices of bread (cubed, bite-sized – or if you have day-old bread, cut into cubes to fill the pan)
4 large, fresh eggs
2 cups of milk (2% percent is also OK)
1/4 cup sugar
1/4 cup melted butter or margarine
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup raisins (can substitute frozen blueberries – the Irish way!)
Preheat oven to 350 degrees.
1. Place the bread cubes in a greased 9″ x 13″ baking pan.
2. Combine eggs and milk in a separate bowl and beat together. Stirring in sugar, butter, vanilla and cinnamon.
3. Pour over bread cubes and toss around with the raisins or blueberries … and a few Pittsburgh Irish blessings.
4. Sprinkle a little brown or white sugar over the top for a crispy crust, if desired.
5. Bake in the oven for one hour or until the liquid is absorbed and the pudding is raised. Test with an oven thermometer for 160 degrees and a “knife” in the middle comes out clean.
Leah’s Helpful Hint: try this dish for a nice warm and healthy breakfast! Prepare the pudding the evening before and pop it in the oven for an hour in the morning!
Yield: 6 to 8 Servings