Irish Whiskey Bread Pudding

We've got about a week leading to St. Patrick's Day, so I'm continuing to make some Irish-inspired recipes for you!

This recipe is a delicious combination of a few of my recipes.  A few months ago, I made a Whiskey Toffee Pudding that was pretty delicious.  For this recipe, I stole the toffee sauce and added the base of my Copycat Irish Cream, plus my Irish Soda Bread.  There's lots of Irish-ness packed into this dessert!

When you're making a bread pudding, you want the top to be browned and crusty; the bottom should be softer and chewy.  It's a great combination of textures.

You can make mini individual servings or you can use an 8x8 square pan.  For this recipe, I opted for the larger pan.  

Irish Whiskey Bread Pudding
one batch of my Irish Soda Bread, about 3 cups of bread, cubed

1 1/4 c. almond milk, or other non-dairy milk 
1/4 c. whiskey
1 tsp. instant coffee
2 tsp. unsweetened cocoa
1 tsp. vanilla
5 medjool dates, pitted
1 T. coconut oil

Preheat the oven to 350°. Grease an 8x8 oven-safe pan.

Place the cubed bread in your oven-safe pan.  Set aside.

Gather the rest of the pudding ingredients and combine them in a blender; blend well.  Pour the mixture over your cubed bread, soaking each cube.

Bake the bread pudding for 40-45 minutes.

For the toffee sauce
1/2 c. coconut sugar
1 T. pure maple syrup
1/3 c. organic non-hydrogenated vegetable shortening, like Spectrum
1/3 c. almond milk

In a small saucepan, combine the sugar, syrup, milk, and shortening.  Bring it to a boil and let it bubble or a minute or two, until it can coat a spoon.  Stir regularly and drizzle it over your finished bread pudding.

Enjoy this fun dish as an addition to your growing St. Patty's Day menu!