This easy Irish soda bread pudding with currants, apple, and pecans is a cozy dessert I like to make when I want something warm, comforting, and not overly sweet. It’s a great way to transform simple soda bread into a rich, satisfying pudding with soft fruit and crunchy nuts in every bite.
Why You’ll Love This Recipe
I love this recipe because it’s simple, rustic, and perfect for using up leftover bread. The apples add freshness, the currants bring little bursts of sweetness, and the pecans give a nice crunch. I also enjoy how it feels special enough for guests but easy enough to make anytime.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Irish soda bread
apple
dried currants
pecans
eggs
milk
heavy cream
granulated sugar
brown sugar
vanilla extract
ground cinnamon
ground nutmeg
salt
butter
Directions
I start by preheating the oven and greasing a baking dish with butter. I cut the Irish soda bread into cubes and spread them evenly in the dish. I scatter the chopped apple, currants, and pecans over the bread.
In a bowl, I whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. I pour this mixture evenly over the bread and gently press everything down so the bread absorbs the custard.
I let it rest briefly, then bake until the pudding is set in the center and golden on top. I allow it to cool slightly before serving so it holds together nicely.
Servings and timing
I usually get about 6 servings from this recipe.
Preparation time is around 15 minutes.
Baking time is about 40 minutes.
Total time comes to roughly 55 minutes.
Variations
I sometimes add a splash of whiskey or rum to the custard for extra warmth. When I want more fruit, I mix in chopped pears or raisins. I also like swapping pecans for walnuts depending on what I have.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm individual portions in the microwave or reheat the whole dish in the oven until heated through.
FAQs
Can I use fresh soda bread instead of day-old bread?
I can use fresh bread, but I prefer slightly stale bread because it absorbs the custard better.
What type of apples work best?
I like using firm apples such as Granny Smith or Honeycrisp so they hold their shape while baking.
Can I make this bread pudding ahead of time?
I often assemble it ahead of time, cover it, and bake it just before serving.
Can I serve this bread pudding with a sauce?
I enjoy serving it with vanilla sauce, custard, or a light drizzle of caramel.
Can I freeze bread pudding?
I can freeze baked bread pudding for up to 2 months and reheat it after thawing.
Conclusion
This easy Irish soda bread pudding with currants, apple, and pecans is a dessert I truly enjoy making because it’s comforting, flavorful, and simple. It’s the kind of warm, homemade dish that feels perfect for relaxed evenings and special moments alike.
PrintEasy Irish Soda Bread Pudding with Currants, Apple & Pecans
A warm and comforting Irish soda bread pudding made with tender apples, sweet currants, and crunchy pecans in a lightly spiced custard.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
- 5 cups Irish soda bread, cubed
- 1 large apple, peeled and chopped
- 1/2 cup dried currants
- 1/2 cup chopped pecans
- 3 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter, for greasing
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
- Spread the cubed Irish soda bread evenly in the prepared dish.
- Scatter the chopped apple, dried currants, and pecans evenly over the bread.
- In a mixing bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
- Pour the custard mixture evenly over the bread and gently press down to help the bread absorb the liquid.
- Let the mixture rest for 5–10 minutes.
- Bake for 40 minutes, or until the pudding is set in the center and golden on top.
- Remove from the oven and let cool slightly before serving.
Notes
- Day-old bread works best for soaking up the custard.
- Let the pudding cool slightly to help it set.
- Serve warm for best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 22 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 120 mg
