Dessert: Farmhouse Cheese and Caraway Soda Bread Puddings

Recipe by Ruth Cousineau Consider this recipe a double whammy. Not only do you end up with a dreamy, cheesy bread pudding, but you also get the recipe for an excellent loaf of Irish soda bread. The bread is so easy to make—there's no yeast involved—don't

Ingredients

2 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon caraway seeds
1 cup well-shaken buttermilk
2 tablespoons unsalted butter, melted

Instructions

Preheat oven to 375 °F with rack in middle.
Whisk together flour, baking soda, salt, and caraway in a large bowl. Add buttermilk and butter. Stir just until dough is evenly moistened but still lumpy.
Transfer dough to a well-floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
Form into a domed 6-inch round and put on an ungreased baking sheet. Cut a 1/2-inch-deep "X" across top of each loaf with a sharp knife. Using a small sieve, dust 1 tablespoon of additional flour over loaf.
Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Transfer loaf to a rack and cool completely.

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