St. Patrick’s Day Leftovers
[donotprint]Tomorrow is St. Patrick’s Day! And you will probably have some leftovers from your St. Patrick’s Day Dinner, now what are you going to do with them all? Maybe you have some extra Corned Beef or Irish Soda Bread leftover…surely you won’t have leftover cupcakes!
I have actually never made Bread Pudding, I’m not really sure why. I remember my Mom baking it when I was young, and how my Dad loved pouring his half and half over it in a large bowl.
This recipe could easily be made with a regular crusty bread like Sandy makes Gooey Bread Pudding. Or you could even leave out the Raisin Jam if that doesn’t appeal to you. There are lots of different varieties of Bread Pudding. I found this recipe on Seven Spoons.
Bread Pudding with Irish Soda Bread
Bread Pudding with Irish Soda Bread from HoosierHomemade.com - a great way to use up St. Patrick's Day leftovers!
Ingredients
- 4 large eggs
- 1/3 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
- 3 cups milk
- 6 cups cubed Irish Soda Bread
Raisin Jam
- cup raisins
- 1/2 cup water
- 2 tablespoons orange juice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
Instructions
Make the jam first so it has time to cook and cool.
- Combine all ingredients in a saucepan, bring to boil, then reduce to a simmer for about 10 minutes, stirring occasionally.
- The raisins should be plumped and soft, with a little liquid.
- Add a little more liquid to the mixture if you need to.
- Carefully pour raisins into a food processor and puree until thick but spreadable.
- Spoon into bowl and let cool.
Bread Pudding
- In a bowl, whisk together eggs, brown sugar, vanilla, cinnamon, nutmeg and salt.
- Add milk and whisk until sugar is dissolved and all ingredients are combined.
- Cut the bread into cubes and place in a large bowl.
- Add the egg mixture, push bread down slightly making sure the liquid is covering the bread.
- Set aside and let the bread soak up the liquid, about 30 – 40 minutes.
- Preheat oven to 350 degrees. Coat a square baking dish with non-stick cooking spray.
- Spread half of the bread cubes into the baking dish.
- Spread raisin jam over the bread, leaving about 1/4 inch border around the sides.
- Top with remaining bread cubes.
- If there is any liquid left, pour it over the pudding and let it soak for about 10 minutes.
- Bake for about 50 – 60 minutes, or until a knife inserted in the middle comes out clean.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
Do you cook a large Corned Beef Brisket and not sure what to do with all the leftovers? I actually won’t be cooking one, because my husband is the only one that will eat it. But he LOVES Corned Beef Hash, so I sent him to the store to find a small piece of Corned Beef. He was able to find it in the deli, and had them cut a piece for him. It was a little over $2, but much cheaper than buying a whole brisket and wasting it.
Corned Beef Hash
Use up your leftover Corned Beef from St. Patrick's Day with Corned Beef Hash from HoosierHomemade.com
Ingredients
- 1 cup (8 oz) Corned Beef, cut thinly into pieces
- 2 baking potatoes, peeled and cut into cubes {we used leftover baked potatoes}
- 1 onion, cut thinly
- 1/4 cup red bell pepper, chopped
- 2 tablespoons oil
- Salt and pepper to taste
- 1 tablespoon Worcestershire Sauce
- 2 cloves garlic, minced
- 1/4 cup heavy cream or half-and-half
Instructions
- Add oil to heavy skillet and heat.
- Add potatoes and cook until brown about 10-12 minutes.
- Add onions and season with salt and pepper.
- Cook, stirring often until potatoes and onions and browned.
- Add bell pepper and Worcestershire sauce.
- Cook until peppers are tender.
- Stir in Corned Beef and cream and cook until heated through.
- Serve with a piece of toast and a fried egg if you like.
Recipe inspired by: Martha Stewart
Have you ever made Bread Pudding or Corned Beef Hash?
I’m linking to…Ultimate Recipe Swap
You are not helping me to lose weight, this look delicious.