This Old School Irish Bake Turns One Tin into a Feast

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

heavy cream

🥗Healthier: half-and-half

💰Cheaper: milk

Half-and-half provides creaminess at a lower fat content.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries add a tart flavor while sultanas are often less expensive.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia reduces calories while honey is often cheaper.

Rip the stale bread into pieces, about 500 g.

In a bowl, crack the eggs and add white pepper and a shake of salt.

Add cream to the egg mixture and beat it together.

Mix in some milk and a pinch of nutmeg.

Add the ripped bread to the custard mixture and stir gently.

Cook bacon bits in a pan to render the fat, then remove the bacon and leave the fat.

Add diced onion to the bacon fat and cook until translucent.

Add a tablespoon of butter and then cube the cabbage, cooking it down in the pan.

Let the cabbage cool before mixing it into the custard mixture.

Break up the corned beef into chunks and dot it around the mixture.

Layer the mixture into a suitable baking dish, adding chunks of corned beef and cheddar cheese as you go.

Top with a little butter and cover with foil.

Bake in the oven at 180°C for about 45 minutes.

Make a parsley sauce by cooking butter and flour, then adding milk and seasoning.

Stir in fresh parsley once the sauce thickens.

After baking, sprinkle more cheese on top and let it melt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens