Step 1

Preheat the oven to 450°F.

Step 2

In a large bowl, whisk together the flour, salt, and baking soda until well combined. Make a well in the center, and add the buttermilk. Using your hands like a claw, mix buttermilk into dry ingredients until a ball of dough forms (the dough should be sticky and slightly clumpy).

Step 3

Turn out the dough onto a lightly floured surface, and gently shape it into a ball. Transfer it to a lightly floured baking sheet. Pat the dough into a 1½-inch-thick disk. Using a knife, cut an “X” across the top of the dough. Using the tip of the knife, prick a hole into each of the 4 sections of dough.

Step 4

Bake for 15 minutes. Reduce the oven temperature to 400°F. Bake for 15 minutes more. Turn the bread upside down, and bake for 5 minutes more. Transfer the bread to a cutting board, and let cool for 30 minutes, or until cool enough to handle.

Step 5

Preheat the oven to 350°F. Grease a 2-quart baking dish.

Step 6

In a large bowl, whisk the eggs. Add the brown sugar, and whisk until smooth.

Step 7

In a small bowl, whisk together espresso powder and 1 tablespoon of hot water until dissolved. Add to egg mixture, whisking to combine. Add the milk, coffee, vanilla, and salt, whisking until incorporated.

Step 8

Add the bread cubes and toss well. Pour into the prepared dish, spreading evenly. Submerge the bread and let soak for 1 hour.

Step 9

Cover with foil. Bake for 30 minutes. Uncover and sprinkle with raw sugar. Bake until an instant-read thermometer inserted in the center registers at least 165°F (74°C), about 15 minutes more. Let cool for 10 minutes before serving.

Step 10

Serve warm with irish whiskey caramel and whipped cream (recipes below). Garnish with a dusting of powdered sugar, if desired.

Step 11

In a 2-quart heavy-bottomed saucepan, combine the sugar and water. Whisk until smooth. Cook over medium heat, without stirring, until melted and a golden-amber color. Remove from heat.

Step 12

Whisk in the butter, 1 tablespoon at a time. Add the cream and whiskey and stir to combine. Return the mixture to medium heat and simmer, stirring frequently, for about 3-4 minutes.

Step 13

Stir in the salt and remove from the heat. Let cool slightly before serving. If caramel cools completely, it will thicken. Simply reheat it to loosen, if needed.

Step 14

In the bowl of a stand mixer fitted with a whisk attachment, beat the cream until foamy.

Step 15

Add the sugar, and beat until soft peaks form. Refrigerate until ready to use.