Best Baileys Irish Cream Bread Pudding Recipes
BAILEY'S IRISH CREAM BREAD PUDDING
Make and share this Bailey's Irish Cream Bread Pudding recipe from Food.com.
Provided by Irmgard
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 493.4, Fat 15.9, SaturatedFat 8.7, Cholesterol 163.9, Sodium 387.6, Carbohydrate 66.5, Fiber 1.6, Sugar 35.7, Protein 12.7
BAILEY'S IRISH CREAM BROWNIES
This is a family recipe that I have been serving as a party dessert for years. They are gooey, super-sweet, and addictive. If you're a sweet-tooth like me, this recipe is for you! Serve these at your next party or hoard them all for yourself!
Provided by Chris Dufreche
Categories World Cuisine Recipes European UK and Ireland Irish
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan.
- Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.
- Spread the batter into the prepared jelly roll pan.
- Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely.
- Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.
- Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 50 g, Cholesterol 28.7 mg, Fat 16.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.7 g, Sodium 118.4 mg, Sugar 20.9 g
WHITE AND DARK CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE
Categories Liqueur Milk/Cream Chocolate Egg Dessert Bake Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For sauce:
- Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
- For bread pudding:
- Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
- Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
- Drizzle bread pudding with sauce and serve warm.
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