Prep 15 mins
Cook 2 hrs
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.
- 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
- 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.
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.
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, I 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.
My family loved this dessert. I didn't have a stale loaf of french bread so I bought a fresh one, crumbled it up, and toasted in oven @170 degrees for ~15 mins to make it "stale". I added butter in step 4 and cooked at medium high heat. Couldn't get the sugar to brown properly until I did so and it made a nice toffee flavor instead of caramel. I will be making this every St. Patricks day from now on. It's delicious!