Bailey's Irish Cream Bread Pudding Recipe #55792
This is one of my adopted recipes.
by Irmgard
1½ hours | 20 min prep
SERVES 6
- 4 1/2 slices French bread, thick, cut into 1 inch cubes (or substitute Irish soda bread Irish Soda Bread)
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup milk, scalded
- 1 pinch ground nutmeg
- 4 eggs, beaten
- 1 tablespoon dark brown sugar
- 1/2 cup white sugar
- 1/2 cup raisins
- 1 cup Baileys Irish Cream
- Preheat oven to 300 degrees.
- Butter one 2-quart casserole dish.
- Prepare a water bath for the 2-quart casserole dish by placing a larger dish with water in the oven.
- Place bread cubes in the 2-quart casserole dish.
- Beat together the eggs, sugar, and vanilla.
- Slowly add the scalded milk and Bailey's Irish Cream.
- Pour over the bread.
- If desired, sprinkle with brown sugar, nutmeg, and raisins.
- Place the casserole in the water bath and bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean.
- Server either hot or chilled.
- When You take the pudding out of the oven, if the pudding seems to be dry, you can sprinkle some Bailey's over the top to help make it moist.
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5 stars