I have been making this recipe for Irish Bread Pudding literally since I was a kid – if a teenager is a kid, anyway. I begged the recipe from my friend Cassie’s Mom after I had it at her house. (What kind of kid does that? Maybe I was destined for a food blog even then, although at that time we had our phones hard-wired in and some of us were still on party lines and no one even dreamt of the internet!) It was my first taste ever of bread pudding and it was a revelation.
I just absolutely love Custard Sauce – Creme Anglaise. I don’t see it a lot these days, but you probably know it. It’s the luscious vanilla dessert sauce that tastes like the best premium ice-cream you can imagine and it’s also the base sauce for Floating Islands and a thinner version is used sometimes for our classic Egg Nog. Really, it’s just a thinner, saucy homemade pudding. Yum!
Chocolate pudding has long been one of my favorite desserts, from the time I sat at the formica table as a child and ate it out of melamine bowls (ours were a robin’s egg blue) to today. If you’re not loving chocolate pudding, it’s likely you’re eating the premade or the mix, both of which pale in comparison to the real thing.