Bannock Bread Pudding


  • Servings: 8
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A simple, sweet soda bread. For a treat, make extra and use it in my Bread Pudding recipe. If you’re doing that, make it a week ahead of time.


  • 2 c flour
  • 2 T sugar
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 2 T butter – cold
  • 1 c buttermilk
  • 1/2 c dried currants (usually with the raisins at the grocery store)


  1. Mix together the flour, sugar, baking powder, baking soda, and salt. Cut in the butter until the butter is incorporated and the mixture looks coarse.
  2. Add buttermilk slowly and mix with a fork or your hand until it’s doughy. Stir in the currants.
  3. Plop the dough onto a cookie sheet lined with parchment paper and pat it into a rough oval. Use a knife to score the top with a cross.
  4. Bake at 375 for 40 minutes, or until golden brown. Remove to wire rack and let cool *completely*.
  5. Put it in a ziplock and toss it in your fridge for about a week. Threaten anyone who tries to eat it.

Bread Pudding

  • Servings: at least 16
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You can use a standard loaf of bread if you want, but you’ll want to adjust the sugar and add some raisins/currants


  • 1 loaf bannock
  • 4 c milk
  • 3 eggs, lightly beaten
  • 1 1/2 c sugar
  • 2 T vanilla
  • 2 t cinnamon
  • 3 T butter (margarine is okay)


  1. Preheat oven to 350.
  2. Heat the milk on low until it’s hot. Meanwhile, break bannock into largish pieces into a very large mixing bowl (your pieces should be about 1-2 inches cubed).
  3. Pour hot milk over bread, squooshing the bread down so it’s all covered.
  4. Mix eggs, sugar, vanilla, and cinnamon. Pour into bread mixture and mix well. (Your bread will be significantly broken down into slop by this point. Don’t panic – that’s good.)
  5. Put the butter in a 9×13 pan and place in warming oven until the butter is melted.
  6. Pour the bread mixture over the butter.
  7. Bake for 40 minutes or until set (the top will be brown and it won’t jiggle a lot when you move the pan).