Smooth, sweet, decadent and perfect for St. Patrick’s Day — we’re talking Irish cream, of course! This liqueur — made with Irish whiskey, coffee and cream — is typically enjoy on its own or in dessert cocktails. But Irish cream can be showcased outside the bar in non-drinkable desserts, too, like this Irish Cream Bread Pudding.
About this Irish bread pudding
This bread pudding couldn’t be any easier to make, and it is absolutely delicious — especially if you are an Irish cream fan in the first place. The pudding is made with just a handful of ingredients, including plenty of Irish cream.
Unlike some recipes that only call for a tablespoon or two of liqueur, this bread pudding uses a whole cup of it. You need to be generous with the liqueur if you want to taste it in the finished dessert. After all, while one cup of Irish cream sounds like a lot, it’s only a small portion of the liquid in the recipe. It isn’t worth holding back on the booze if you can’t taste it when you’re done!
I used a plain white bread for this batch of bread pudding, but challah and brioche will make an even richer bread pudding. Regardless of which bread you choose, be sure to cut the bread into cubes of roughly the same size so that they will all soak up custard base evenly.
The bread pudding can be served warm, when it is fresh from the oven, or served after having been refrigerated until cold. No matter how you eat it on the first day, the leftovers should be refrigerated. When the bread pudding is cold, it is much easier to slice and can still be warmed up in the microwave before serving.
Irish cream bread pudding recipe
Serves nine people.
- 8 cups cubed white bread (approximately half a loaf)
- 3 large eggs
- 1 cup sugar
- 1/4 teaspoons salt
- 1 teaspoon vanilla extract
- 1 cup Bailey’s Irish Cream
- 2 cups milk (preferably whole milk)
Preheat oven to 350 F. Lightly grease a 9″ square baking dish. Place bread cubes into a large bowl.
In a medium bowl, whisk together eggs, sugar, salt, vanilla extract and Irish cream. When ingredients are well combined, whisk in milk.
Pour milk mixture over the bread cubes and allow them to soak for 10 minutes. Turn with a spatula, if necessary, to evenly coat.
Pour bread mixture into prepared pan and spread into an even layer. Bake for 40-45 minutes or until the pudding is set, the top is light golden in color and a sharp knife inserted into the center comes out fairly clean.
Allow to cool for at least 15 minutes in pan. Bread pudding can be served warm or chilled. Leftovers should be cooled completely and stored in the refrigerator.