Description
A warm and indulgent bread pudding infused with Irish cream liqueur, perfect for cozy dinners or special occasions.
Ingredients
Scale
- 4 cups cubed stale bread
- 2 cups milk
- 1 cup Irish cream liqueur
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped toasted pecans
- 1/4 cup butter
- 1/2 cup whiskey (for sauce)
- 1/2 cup heavy cream (for sauce)
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- Combine milk, Irish cream, eggs, sugar, vanilla, and cinnamon in a large bowl, and whisk until smooth.
- Add the cubed bread and let it soak for about 10 minutes.
- Stir in the toasted pecans.
- Pour the mixture into the prepared baking dish.
- Bake for 45-50 minutes or until the top is golden and a knife inserted comes out clean.
- Melt butter in a saucepan for the whiskey sauce.
- Add whiskey and heavy cream, then stir until combined.
- Serve the bread pudding warm with the whiskey sauce drizzled on top.
Notes
For additional sweetness, serve with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg