Satisfy your sweet tooth after a traditional St. Patrick's Day dinner of corned beef and cabbage with these festive dessert recipes. Kids will love the bright and colorful Green Sherbet Punch just as much as your adult guests will enjoy the rich and decadent Irish Bread Pudding! These low-prep recipes are certain to bring the lively Irish spirit to your home all year long!
Green Sherbet Punch
1/2 of a container of frozen lemonade concentrate, thawed OR 1 cup pineapple juice
1/2 gallon container of lime sherbet
2L bottle of ginger ale
Shortbread cookies [optional]
Combine the juice and lime sherbet in punch bowl. Add ginger ale and mix well. Serve immediately. Garnish each serving with a crisp shortbread cookie.
For a healthier version, omit the lemonade concentrate and/or substitute club soda or sparkling water for the ginger ale.
Irish Bread Pudding
2 cups milk
1 TB vanilla extract
1/2 cup sugar
1 TB cinnamon
1 loaf of day-old French bread [if you are using fresh bread, bake it at 350 degrees for 8-10 minutes]
1/2 cup raisins
1/4 cup Irish whiskey
Fresh mint leaves and/or raisins [optional]
Preheat oven to 350°F. Grease (or line with parchment paper) a large casserole dish or a 9 x 11 (or 9 x 13) baking dish.
Combine the raisins and whiskey in a small bowl and set aside.
Add the eggs, milk, vanilla, sugar, and cinnamon to a large mixing bowl. Stir well with a whisk.
Cut the bread into bite-sized chunks (aim for 1/2-inch cubes). Add the bread and raisins (with the soaking liquid) to the egg mixture. Toss gently to combine. Pour the mixture into the prepared baking dish, and set aside for about 15 minutes to allow the bread to absorb the liquid. Bake 35-40 minutes, or until set. The top should be golden-brown and puffy.
Serve immediately with a drizzle of warm caramel, a few raisins, and a mint leaf.
For a healthier version, substitute 5 egg whites for the eggs, replace the sugar with 1/4 cup agave nectar, and use whole grain bread.