Ingredients
-
-
1
-
2
-
1
-
1/2
-
2
-
3
-
1 1/4
-
1
-
1/2
-
-
1/4
-
1
-
1/3
-
1/3
Directions
Irish Cream Bread Pudding With Caramel Irish Cream Sauce,Anyone that knows me here on Zaar knows I love bread pudding and baileys… so I had to add the two together with this fabulous dessert.,This recipe deserves 5 stars and more! Absolutely a fantastic recipe, that tasted like adessert I’d find in a hometown country restaurant. Will certainly make this again and again!!! The only changes I made was dicing the loaf into small chunks. I also added about 1 tsp of cinnamon to the milk, cream and liqueur mixture. Instead of using a 13 x 9 pan, used a 9 x 9 casserole dish and baked it about 10 mins longer. Also, I’m not quite sure what the lemon juice is needed for, as I really couldn’t taste it in the sauce. So I would think it’s suffice to say it will turn out fine without it.This is a great recipe, and will try it again, but replace the irish cream with rum or bourbon, just to experiment.,This recipe deserves 5 stars and more! Absolutely a fantastic recipe, that tasted like adessert I’d find in a hometown country restaurant. Will certainly make this again and again!!! The only changes I made was dicing the loaf into small chunks. I also added about 1 tsp of cinnamon to the milk, cream and liqueur mixture. Instead of using a 13 x 9 pan, used a 9 x 9 casserole dish and baked it about 10 mins longer. Also, I’m not quite sure what the lemon juice is needed for, as I really couldn’t taste it in the sauce. So I would think it’s suffice to say it will turn out fine without it.This is a great recipe, and will try it again, but replace the irish cream with rum or bourbon, just to experiment.
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Steps
|
1
Done
|
Pudding: Crumble the Bread, With the Crust, Into a Bowl. Cover With Combined Milk, Cream and Liqueur and Let Stand an Hour or Until the Bread Has Absorbed Most of the Liquid. |
|
2
Done
|
Preheat Oven to 325 Degrees F. Butter a 13 X 9-Inch Baking Dish and Set Aside. |
|
3
Done
|
Beat Eggs, Sugar and Vanilla Extract Until Well Blended. Mix Gently With Bread and Raisins. Spoon Into Pan, Smooth Top. Bake Until Light Brown and the Custard Is Set, About an Hour. |
|
4
Done
|
Caramel Irish Cream Sauce: Pour Sugar Into Water in Saucepan and Let Stand Until Sugar Is Wet. Add 2 Tbsp of Butter and Cook on Medium High to High, Stirring Constantly, Until the Mixture Turns Nut Brown. Remove from Heat. Immediately and Carefully, to Avoid Splatters, Pour in Coffee and Cream Into the Saucepan. Return to Heat and Cook, Stirring Constantly, Until Caramel Melts. Add More Cream If Caramel Is Too Dark. Remove from Heat and Cool. Stir in Lemon Juice and Liqueur Just Before Serving. |
