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
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.
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.
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