Best 3 Irish Cream Bread Pudding With Caramel Irish Cream Sauce Recipes
Indulge in the delightful symphony of flavors with Irish Cream Bread Pudding, a dessert that blends the warmth of bread, the richness of Irish cream, and the decadence of caramel. This classic bread pudding recipe is elevated with the addition of Irish cream, infusing each bite with a velvety smoothness and a hint of boozy charm. Served alongside a luscious Caramel Irish Cream Sauce, this dessert becomes an irresistible treat that will tantalize your taste buds. With easy-to-follow instructions, this recipe is perfect for home bakers of all skill levels, promising a delightful culinary experience that will leave you craving for more. Discover the secrets to creating this exquisite dish and embark on a journey of culinary bliss.
Additional Recipes in the Article:
- Caramel Irish Cream Sauce: This velvety sauce is the perfect complement to the bread pudding, offering a luscious caramel flavor with a hint of Irish cream.
- Spiced Apple Compote: Elevate your bread pudding with a homemade spiced apple compote, featuring tender apples simmered in a warm blend of spices.
- Whipped Cream Topping: Create a light and fluffy whipped cream topping to crown your bread pudding, adding a touch of sweetness and elegance.
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
IRISH CREAM CARAMEL SAUCE
Steps:
- Swirl sugar and water together in a heavy saucepan until the sugar dissolves. Place over medium-high heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color. Remove from heat.
- Pour a tablespoon or two of the cream into the caramel, standing back from the pan, because the mixture may spatter. Stir to blend in the cream, then add the remaining cream, stirring until completely mixed.
- Stir in the whisky, transfer the mixture to a jar or other container and refrigerate until ready to use. The sauce may be warmed before using but it will not be as thick as if it is chilled. Serve over ice cream, crepes, cake or puddings.
Nutrition Facts : @context http, Calories 601, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 29 grams, Protein 2 grams, SaturatedFat 18 grams, Sodium 33 milligrams, Sugar 69 grams
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.
Tips:
- Use high-quality Irish cream for the best flavor. If you can't find Irish cream, you can substitute another type of cream liqueur, such as Kahlúa or Baileys.
- Don't overmix the batter. Overmixing can make the bread pudding tough.
- Bake the bread pudding in a water bath. This will help to keep it moist and prevent it from drying out.
- Let the bread pudding cool slightly before serving. This will help it to set and make it easier to slice.
- Serve the bread pudding with caramel Irish cream sauce. This sauce is the perfect complement to the bread pudding and adds a delicious boozy kick.
Conclusion:
Irish cream bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover bread and is also a fun and festive dessert to serve at parties or gatherings. The caramel Irish cream sauce is the perfect finishing touch and adds a delicious boozy kick to the bread pudding.
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