Recipe by Vseward (Chef~V)
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.
Top Review by Lorrie in Montreal
Made for the Comfort Cafe Event. WOW...in flavour its fantatsic...I love it! This was quite the adventure for me...first time ever making caramel sauce.It took a good 15 minutes to get the sugar and water to turn to caramel but it was worth all the fretting I did. LOL I recommend any first timers to make sure your pot is big enough as the cream and coffee foam up quite a bit when added.
- 1 loaf stale French bread
- 473.18 ml milk
- 236.59 ml heavy cream
- 118.29 ml irish cream
- 29.58 ml unsalted butter, softened
- 3 eggs
- 295.73 ml granulated sugar
- 14.79 ml vanilla extract
- 118.29 ml raisins
Caramel Irish Cream Sauce
- 59.14 ml water
- 236.59 ml granulated sugar
- 78.07 ml freshly brewed coffee
- 78.07 ml heavy cream
- 4.92 ml lemon juice
- 59.14 ml irish cream
Directions See How It's Made
- 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.
- Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking dish and set aside.
- 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.
- 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.