Skip to Navigation Skip to Content

Secret Recipe: Savory Irish Bread Pudding from The Liberties

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

This sweet and meaty bread pudding from The Liberties Bar & Restaurant is perfect on its own as a snack with a Guinness or for dunking into a fried egg for breakfast. Owner Kjerstie Utting uses Irish sausages called black and white puddings, which you can find at Roxie Market & Deli in the Sunset.

Makes 4-6 servings

6 ounces black pudding, diced

6 ounces white pudding, diced

5 breakfast sausages, diced

1/2 onion, diced

1 stalk celery, diced

Salt

Black pepper

3/4  loaf day-old brioche cut in 1.5-inch cubes

1/4 cup Parmesan

3 eggs

1 cup heavy cream

1 cup milk

1 teaspoon nutmeg

1. In a large frying pan over medium-high heat, sauté black and white pudding and sausage. Add onions and celery. Generously salt and pepper mixture. Saute 10 minutes. Add bread and cheese, and toss mixture.

2. In a separate bowl, mix eggs, cream, milk, and nutmeg. Add to bread mixture, and let bread soak up liquid. 

3. Put bread mixture in a 9x12 Pyrex casserole dish. Toss mixture, and spread out evenly with your hands. 

4. Bake at 350 degrees for 1 hour, until the top is golden brown.