| Prep: 15 mins | Cook: 40 mins – 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 342 | 12g | 6g | 48g |
| sugars | fibre | protein | salt |
| 25g | 3g | 11g | 0.48g |
As I began to experiment in the kitchen this week, an old Irish recipe caught my attention, handed down from my grandparents—a hearty Prune Bread Pudding. Just saying those three words floods my senses with an inviting mix of sweet and savory aromas, the warmth of oven-baked indulgence, and nostalgic memories of family gatherings back in Boston.
What Makes Prune Bread Pudding Stand Out?
One of the defining features of Prune Bread Pudding is its perfect balance—sweet but not overwhelmingly so, which makes it a delightful dessert that complements a wide variety of main course dishes. It takes cues from classic bread puddings, heightened by the inclusion of prunes, which give it added depth, flavor, and texture. Its similarities to plum pudding and fruitcake bread pudding cannot be overlooked, and it would sit right at home amongst a traditional British high tea spread.
Not to forget, this recipe is an ode to wasting less in the kitchen. Utilizing day-old bread that might have otherwise been discarded, it’s an excellent example of comfort food that’s both tasty and resourceful.
Nurturing Health with Taste
While the Prune Bread Pudding is most definitely a treat, it does come packed with a hefty dose of nutrients, thanks to the key ingredient—prunes. Rich in fiber and antioxidants, prunes promote heart health, and are known for their immunity strengthening and digestion aiding properties. Moreover, a study published in the American Journal of Clinical Nutrition highlights the benefits of prunes in maintaining bone health. So, savoring a piece or two of this bread pudding can serve your health in delectable ways.
Taking my first bite of the Prune Bread Pudding, feeling the moist bread mingling with burst of sweet prunes and a hint of lemon zest, I found myself transported back to my familial roots. As I share this recipe with you, and as you attempt it in your kitchen, I hope it offers comfort, health, and a connection to an Irish culinary tradition cherished by my family.
Whether you’re delighting in this dessert on a Sunday afternoon with a steaming cup of traditional Irish tea, or marking a special occasion, Prune Bread Pudding is a recipe worth passing onto the next generation, just as it was to me.
What You’ll Need
- 2 cups of dried prunes
- 6 cups of cubed day-old bread
- 4 large eggs
- 2 cups of milk
- 1/2 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 cup of unsalted butter, melted
- 1/2 cup of brown sugar
- Zest of one lemon
- Confectioners’ sugar for dusting (optional)
Method
Step One
Begin by preheating your oven to 350°F (175°C). Butter a 9-inch square baking dish and set it aside.
Step Two
Take the dried prunes and chop them until fine. Put them into a bowl, and then cut the day-old bread into cubes and add it to the prunes. Toss them together until they are well mixed.
Step Three
In a separate bowl, beat together the 4 large eggs, then add the 2 cups of milk, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, and a 1/4 teaspoon of nutmeg. Mix well until all the ingredients are combined.
Step Four
Pour the egg and milk mixture over the bread and prunes. Use a spoon to press the bread down into the mixture, making sure every piece is coated. Let it sit for about 10 minutes so the bread can soak up the liquid.
Step Five
Next, pour the melted unsalted butter over the bread and prune mixture. Sprinkle the brown sugar evenly over the top.
Step Six
Grate the zest of one lemon and sprinkle it over the top of the mixture. This will give the pudding a fresh and tangy flavor.
Step Seven
Place the baking dish in the preheated oven and bake for about 45-50 minutes, or until the top is golden and the pudding is set. You should be able to insert a knife into the center and have it come out clean.
Step Eight
Remove the prune bread pudding from the oven and let it cool slightly. If you like, you can dust the top with confectioners’ sugar for a little extra sweetness and a nice presentation. Cut the pudding into squares and serve warm.
