Step 1

Preheat the oven to 350°F.

Step 2

Spread the cubed soda bread out on a baking sheet and bake for 5 minutes to really dry it out.

Step 3

In a medium bowl, beat the eggs together until frothy and all the whites are incorporated. Heartily whisk in the brown sugar until slightly dissolved (about 5 minutes). Whisk in the milk, vanilla, and salt.

Step 4

Add in the toasted bread cubes and stir them around so they're coated in custard. Let it sit for 20 minutes as you make your custard sauce.

Step 5

For the custard sauce, begin gently heating the milk on the stove over low heat.

Step 6

Whisk the egg in a small bowl until frothy and all incorporated. Beat in the sugar until pale yellow and slightly thickened (about 5 minutes).

Step 7

Then temper the eggs by slowly and gently pouring the hot milk into the eggs, whisking the whole time. Continue whisking until everything is fully combined. Then, pour the mixture back into the saucepan, continually whisking with a focus on keeping things from staying on the sides or bottom of the pan too long (no scrambled eggs!). Increase the heat to medium and continue whisking for 5 minutes, or until the custard thickens and any foam redistributes.

Step 8

Stir in the vanilla. Then pour the mixture through a metal sieve to catch any cooked egg bits. Lay a bit of plastic wrap over the top, pressing it down onto the surface to prevent a skin, and chill in the fridge while your pudding bakes.

Step 9

Butter a small casserole dish, and pour the soaked bread pudding mixture in.

Step 10

Bake for 30 to 35 minutes.

Step 11

To serve, place a slice of warm bread pudding on a plate and drizzle custard over top. You could, of course, skip the sauce, and add a scoop of ice cream instead.

Step 12

Save the leftover sauce, covered, in the fridge for up to a week and use on waffles, pancakes, or french toast!