How To Make Irish Cream Liqueur Bread Pudding

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

irish cream liqueur

🥗Healthier: coffee creamer

💰Cheaper: milk + chocolate syrup

Coffee creamer mimics the flavor without alcohol

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness and flavor

day-old bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients

Brush the baking pan with melted butter liberally.

Measure out 4 cups of day-old bread and add to the pan.

Add chocolate pieces to the bread, then measure and add another 4.5 cups of bread, totaling about 10 cups.

Ensure the pan is not overflowing with bread to allow for custard.

In a mixing bowl, combine 5 whole eggs and 2 cups of sugar, mixing well.

Add 2 cups of milk, 1 cup of heavy cream, 0.5 cup of Irish cream liqueur, 0.5 teaspoon of salt, 2 teaspoons of vanilla extract, and cinnamon to the egg mixture, then mix until combined.

Pour the custard mixture gently over the bread, pushing it down slightly to ensure it soaks.

Let the mixture sit for about 30 minutes to soak up the custard.

Preheat the oven to 350°F (175°C).

Bake the bread pudding in the oven for about 1 hour, or until golden brown and the custard is cooked through.

For the sauce, combine 0.5 cup of light brown sugar, 2 tablespoons of butter, 0.5 cup of heavy cream, and 0.5 cup of Irish cream liqueur in a saucepan.

Bring the sauce mixture to a boil and cook until it thickens.

Remove the bread pudding from the oven and let it cool slightly before serving.

Cut the bread pudding and drizzle the caramel sauce over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens