Ingredients for Bailey's Irish Cream Bread Pudding
- 1 loaf (approx. 8 cups) French bread, day old, cut into 1 inch cubes
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups milk
- 1/2 teaspoon ground nutmeg
- 4 large eggs
- 1/4 cup brown sugar (packed)
- 1/2 cup white sugar
- 1 cup raisins
- 1 cup Bailey's Irish Cream
- 1 teaspoon ground cinnamon
- powdered sugar (optional, for dusting)
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How to Make Bailey's Irish Cream Bread Pudding
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the cubed bread, sugar, and spices. Mix well to ensure the bread is evenly coated.
- In a separate bowl, whisk together the eggs, Bailey's Irish Cream, milk, and vanilla extract until light and frothy.
- Pour the wet ingredients over the bread mixture, gently stirring to combine. Make sure all the bread is moistened.
- Pour the mixture into the prepared baking dish. Let it sit for 10-15 minutes to allow the bread to absorb the liquid.
- Bake for 50-60 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out clean.
- Let the pudding cool slightly before serving. Dust with powdered sugar (optional) and enjoy warm with a scoop of vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
138g
Fat
43g
Carbs
21g
