Dessert Recipes
Irish Cream Bread Pudding with
Caramel Irish Cream Sauce
Yield: 8 servings
Ingredients
Pudding
- 1 loaf stale French bread
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup Irish cream liqueur
- 2 tablespoons unsalted butter, softened
- 3 eggs
- 1 1/4 cups granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup raisins
Caramel Irish Cream Sauce
- 1/4 cup water
- 1 cup granulated sugar
- 1/3 cup freshly brewed coffee
- 1/3 cup heavy cream
- 1 teaspoon lemon juice
- 1/4 cup Irish cream liqueur
Instructions
Pudding
- Crumble the bread, with the crust, into a bowl.
- Cover with combined milk, cream and liqueur and let stand for one hour or until the bread has absorbed most of the liquid.
- Heat 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. Cook, swirling occasionally, 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.
- Remove from heat and let cool.
- Stir in lemon juice and liqueur just before serving.