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–+ servings
Irish Cream Bread Pudding

Decadent Irish Cream Bread Pudding You'll Dream About

Indulge in comforting Irish Cream Bread Pudding with a rich custard infused with Bailey's, perfect for celebrations and cozy nights.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Irish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 loaf Soda Bread or French/Italian bread
  • 4 large Eggs plus 1 yolk
  • 3/4 cup Granulated Sugar
  • 2 1/2 cups Heavy Cream or half-and-half
  • 1 1/2 cups Bailey's Irish Cream
  • 1 cup Whole Milk
  • 1/4 cup Whiskey or Stout Beer optional, omit or substitute with milk
  • 1 tablespoon Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt
  • 1/2 cup Chopped Pecans or Walnuts optional

Equipment

  • 9 by 13-inch baking dish
  • Mixing Bowl
  • Baking Sheet
  • whisk

Method
 

Preparation Steps
  1. Cut the soda bread into 1.5-inch cubes and let sit for 15 minutes to dry out.
  2. In a mixing bowl, whisk together the eggs and sugar. Gradually add heavy cream, Bailey's Irish Cream, whole milk, whiskey, vanilla, cinnamon, and salt, mixing thoroughly.
  3. Fold the bread cubes into the custard mixture and let soak for 10 minutes.
  4. Preheat oven to 325°F (163°C) and coat a baking dish with non-stick spray. Pour the mixture into the dish and let rest for 20 minutes.
  5. Bake for 45-50 minutes until golden brown with a gentle jiggle in the center.
  6. Cool for 30-45 minutes before serving warm with whipped cream or ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 200mgPotassium: 300mgFiber: 1gSugar: 18gVitamin A: 700IUCalcium: 150mgIron: 1mg

Notes

Soak bread overnight for enhanced flavor and use stale bread for best results. Check baking time to avoid overbaking and serve warm for the best experience.

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