Irish Cream Bread Puddings…..GAH!!

These are so delicious…I just…I just don’t even know what to say.  Make them and you’ll see what I mean.


You can see all the shenanigans on the vid above.  Recipe in print is below:

Irish Cream Bread Pudding:

Makes four small-ramekin sized bread puddings

4 cups cubed French bread

3 eggs

1/4 cup half n half

1/4 cup Bailey’s Irish Cream

1/4 cup sugar

1/4 cup melted butter (cooled to almost room temp)

1/4 cup additional melted butter to line the ramekin dishes

Chocolate Ganache: Recipe HERE

Fresh Whipped Cream:  1 cup heavy whipping cream, 2 Tbs sugar.  Whipped at high speed with kitchen aid mixer (balloon whip attachment).

Bread Pudding Instructions:

In large bowl, whip eggs.
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Add the half n half, bailey’s, sugar and melted butter to the eggs.  Stir to combine.

Tumble all the bread cubes into the liquid mixture and turn gently with a wooden spoon a few times.

Line each ramekin with about 1 tablespoon melted butter.

Separate the bread pudding mixture into four portions.  Fill each small ramekin dish with the mixture. Place the dishes in a shallow baking pan and fill the pan with about 1/2 inch water.  This is called a “water bath” and will help bake our custard gently and slowly.  Bake at 325 degrees, F, for about 25 minutes.
Turn each baked bread pudding onto a small plate and pour a little additional Irish cream over it.

Cover with drizzles of ganache, fresh whipped cream, and a little buttercream shamrock, if you choose.  More details on all of this are in the vid above.

Thanks for visiting my blog, and thanks for watching my show!  I really appreciate it!

Shannon Vavich