Decadent Irish Cream Bread Pudding with Velvety Caramel Sauce
Indulge in a rich and comforting dessert that marries the flavors of traditional Irish cream with lush, creamy bread pudding. This Decadent Irish Cream Bread Pudding is perfect for any gathering or special occasion. The soft, custardy bread enveloped with plump raisins provides a texture that's simply irresistible. Topped with a warm, buttery caramel sauce infused with coffee and a splash of Irish cream, this dish promises to be the star of your dessert table. Treat yourself and your guests to every rich bite of this delightful dessert that conjures warm memories and cheers!
10
Servings
N/A
Calories
14
Ingredients
Ingredients
stale French bread
1 loaf (crumbled with crust)
milk
2 cups (none)
heavy cream
1 cup (none)
Irish cream liqueur
1/2 cup (none)
unsalted butter
2 tablespoons (softened)
eggs
3 (beaten)
granulated sugar
1 1/4 cups (divided)
vanilla extract
1 tablespoon (none)
raisins
1/2 cup (none)
water
1/4 cup (none)
coffee
1/3 cup (freshly brewed)
heavy cream
1/3 cup (none)
lemon juice
1 teaspoon (none)
Irish cream liqueur
1/4 cup (none)
Instructions
1
Begin by crumbling the stale French bread (including the crust) into a large mixing bowl.
2
In a separate bowl, combine the milk, heavy cream, and Irish cream liqueur. Pour this mixture over the crumbled bread, ensuring all pieces are soaked. Allow the bread to absorb the liquid for about 1 hour.
3
Preheat your oven to 325°F (165°C). Generously butter a 13 x 9-inch baking dish and set it aside.
4
In another bowl, beat together the eggs, 1 cup of granulated sugar, and vanilla extract until well blended.
5
Gently fold the egg mixture into the soaked bread, adding in the raisins as you mix. Ensure everything is well combined. Spoon the mixture into the prepared baking dish, smoothing the top to ensure even baking.
6
Bake the bread pudding in the preheated oven for about 1 hour or until it is light brown and the custard is set in the center.
7
While the pudding is baking, prepare the Caramel Irish Cream Sauce. In a saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Do not stir; allow it to sit until the sugar is wet.
8
Add 2 tablespoons of softened butter to the sugar mixture and place over medium-high heat. Stir constantly until the sugar caramelizes into a nut brown color.
9
Remove from heat carefully, and while stirring constantly, slowly pour in the freshly brewed coffee and heavy cream to the saucepan. Return to heat and continue stirring until the caramel melts completely. If the sauce is too thick or dark, add more cream to achieve your desired consistency.
10
Remove the sauce from the heat and allow it to cool slightly. Just before serving, stir in the lemon juice and remaining Irish cream liqueur.
11
Serve warm slices of bread pudding drizzled with the luscious Caramel Irish Cream Sauce. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary bread recommended for this Irish Cream Bread Pudding?
The recipe calls for one loaf of stale French bread, crumbled with the crust included.
How long should the bread soak in the liquid mixture?
The crumbled bread should soak in the mixture of milk, heavy cream, and Irish cream liqueur for about 1 hour.
What temperature should I set my oven to for baking?
The oven should be preheated to 325°F (165°C).
What size baking dish is required for this recipe?
A generously buttered 13 x 9-inch baking dish is recommended.
How many eggs are used in the custard base?
The recipe uses 3 beaten eggs.
How long does the bread pudding need to bake?
It should bake for approximately 1 hour or until it is light brown and the custard is set in the center.
Should I stir the sugar and water when starting the caramel sauce?
No, you should not stir the 1 cup of granulated sugar and 1/4 cup of water; simply allow it to sit until the sugar is wet.
What color should the caramelized sugar reach for the sauce?
The sugar should be stirred constantly over medium-high heat until it reaches a nut brown color.
What liquids are added to the caramelized sugar to create the sauce?
Freshly brewed coffee and heavy cream are slowly poured into the saucepan while stirring constantly.
When should I add the Irish cream liqueur to the caramel sauce?
The final 1/4 cup of Irish cream liqueur should be stirred in just before serving, after the sauce has cooled slightly.
What is the purpose of adding lemon juice to the caramel sauce?
A teaspoon of lemon juice is stirred in at the end to help balance the flavors of the rich sauce.
What should I do if the caramel sauce is too thick?
If the sauce is too thick or dark, you can add more heavy cream to achieve your desired consistency.
How many servings does this bread pudding recipe yield?
This recipe makes 10 servings.
Are raisins mandatory in this recipe?
The recipe includes 1/2 cup of raisins folded into the mixture, but they can be omitted if preferred.
What type of butter should be used for the sauce?
The recipe specifies 2 tablespoons of softened unsalted butter.
How is the vanilla extract incorporated?
The 1 tablespoon of vanilla extract is beaten together with the eggs and sugar before being folded into the bread.
Can I use fresh bread instead of stale bread?
Stale bread is preferred as it absorbs the liquid better without becoming too mushy; if using fresh, you may want to lightly toast it first.
What is the total amount of Irish cream liqueur used in the entire recipe?
The recipe uses a total of 3/4 cup: 1/2 cup in the bread pudding itself and 1/4 cup in the sauce.
Is the coffee in the sauce supposed to be hot or cold?
The recipe calls for 1/3 cup of freshly brewed coffee, implying it should be warm when added to the caramel.
How should the final dish be served?
It is best served as warm slices drizzled with the luscious Caramel Irish Cream Sauce.
What category does this recipe fall under?
This recipe is categorized under Breads, though it serves as a decadent dessert.
What is the texture of the bread pudding after baking?
The bread pudding has a soft, custardy texture with a light brown, set center.
How much sugar is used in the bread pudding base?
The bread pudding base uses 1 cup of granulated sugar mixed with the eggs.
How much sugar is used for the caramel sauce?
The caramel sauce uses 1 cup of granulated sugar.
Should the bread be cubed or crumbled?
The instructions specify to crumble the stale French bread into a large mixing bowl.
Is the heavy cream used in two different parts of the recipe?
Yes, 1 cup of heavy cream is used in the bread pudding soak, and 1/3 cup is used in the caramel sauce.
Do I need to grease the baking dish?
Yes, you should generously butter the baking dish to prevent sticking and add flavor.
Can I make this without the caramel sauce?
While the pudding can be eaten alone, the recipe is designed specifically to be paired with the Velvety Caramel Sauce for the best experience.
How do I know the sugar has caramelized correctly?
The sugar will melt and change into a nut brown color, which indicates the proper caramelization point.
Is there any salt in this recipe?
No added salt is listed, though the unsalted butter and French bread may contain trace amounts.