Bailey’s Bread Pudding would make a great dessert at any time of the year and it’s fun to serve during the festive season of St. Patrick’s Day.
This warm bread pudding recipe and the sauce that it is served with it are made with Bailey’s Irish Cream liqueur. Bailey’s is a combination of Irish Whiskey, Irish dairy cream and a chocolate blend. It is a sweet and delicious mixture which adds a lot of flavor to both.
Bread pudding is a great make ahead dessert. You can serve it straight from the refrigerator, at room temperature or you can warm it in the oven before serving.
If you are interested in some other traditional bread pudding combinations, check out Pumpkin Rum Bread Pudding, Chocolate Brioche Bread Pudding, Mint Julep Bread Pudding and Strawberry Bread Pudding.
If you are a fan of Bailey’s Irish Cream, you might also like Bailey’s Glazed Chocolate Donuts and Irish Cream Coffee .
You might also like Baileys Irish Cream Frosting. You could use it on Chocolate Guinness Cake or Irish Soda Bread.
SOME THINGS TO KNOW: FAQ’S
INGREDIENT TIPS:
- Bailey’s bread pudding will be the best with a dense, sturdy bread. Challah and brioche are both perfect bread choices for their rich, buttery flavor and tender texture. A baguette, on the other hand, offers a firmer structure that can add a nice chewiness to your pudding. Stale bread absorbs the custard mixture better than fresh bread leading to a more flavorful and creamier dessert.
- Large, fresh eggs are key to creating a rich and creamy texture. The eggs act as a binding agent for the bread and milk, giving the pudding its custard like consistency.
- To avoid lumps in your Bailey’s sauce, make sure the cornstarch is thoroughly mixed with the water before adding it to the cream. This acts as a thickener and should be added slowly while constantly stirring. Read How to Thicken a Sauce With Cornstarch.
- This bread pudding should be considered an adult dessert. While there are conflicting opinions as to whether alcohol dissipates during the cooking process, it is better to use caution and not serve it to children.
SPECIAL EQUIPMENT NEEDED:
- Baking Dish: An 9×9 Inch square baking dish or a similar sized round casserole dish is ideal for assembling and baking the bread pudding.
- Large Mixing Bowl: You will need a large mixing bowl to whisk together the eggs, sweetened condensed milk, evaporated milk, Bailey’s Irish Cream, heavy cream, vanilla extract, and dark brown sugar. A large bowl ensures there is enough space to mix these ingredients thoroughly without spilling.
- Whisk: A whisk is essential for combining the custard ingredients smoothly and ensuring there are no lumps in the mixture. You could also use an electric mixer.
- Measuring Cups and Spoons: Accurate measurements are key to the success of this recipe, so you will need a set of measuring cups and spoons for the liquid and dry ingredients.
- Saucepan: A heavy medium saucepan is needed for making the Bailey’s sauce. Choose one with a heavy bottom to prevent the sauce from scorching as it thickens.
- Baking Spray or Butter: To prevent sticking, use either a baking spray or butter to grease the baking dish before adding the bread cubes.
SUBSTITUTIONS:
- The evaporated milk in the recipe can easily be replaced with whole milk. The sweetened condensed milk cannot be replaced as it provides the sweetness to the recipe.
- If you do not have Challah or brioche bread, french bread or Italian bread can be substituted.
- For a non alcoholic version, you can use a combination of non dairy creamer, almond extract, and a touch of chocolate syrup to mimic the flavor profile of Bailey’s. There are also non-alcoholic Irish cream syrups available.
- Use full fat coconut milk or a rich, plant-based cream alternative to the heavy cream.
- Light brown sugar or coconut sugar can be used in place of the dark brown sugar.
- If you do not have cooking spray, use a light layer of butter or a neutral oil brushed onto the baking dish.
HOW TO STORE BAILEY’S BREAD PUDDING:
- Store the cooled Bailey’s bread pudding in the refrigerator for 3 to 5 days. Allow the bread pudding to cool to room temperature after baking it to prevent condensation from forming inside the storage container. Place the bread pudding into an airtight container or wrap it tightly with plastic wrap or aluminum foil.
- Bailey’s bread pudding can be frozen for up to 3 months. Make sure that the bread pudding is completely cooled before freezing it to maintain the best texture and flavor. Wrap the bread pudding tightly with plastic wrap, then again with aluminum foil or place it in a freezer safe bag or container. This double layer helps protect against freezer burn.
HOW TO REHEAT BAILEY’S BREAD PUDDING:
- To reheat the bread pudding in the oven, preheat the oven to 350°F (175°C). Place the bread pudding into an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 20 minutes or until warmed through. For individual servings, check after 10-15 minutes.
For a quicker option, microwave the Bailey’s bread pudding on high in 30-second intervals, checking for warmth. Cover with a microwave-safe lid or paper towel to retain moisture.
Spray a 9” x 9″ pan with cooking spray. Spread the bread cubes evenly into the pan.
Beat the eggs with a whisk in a large bowl. Add the sweetened condensed milk, evaporated milk, Bailey’s Irish Cream, heavy cream, and teaspoon of vanilla extract. Combine the cream mixture well. Stir in the brown sugar. Combine well.
Pour the wet mixture evenly over the bread cubes. You want to make sure that everything is evenly moistened. Let the pan sit for 10- 15 minutes until all of the liquid has been completely absorbed.
Bake the pudding for 45-50 minutes. You will know it is done when the center is firm and the top of the pudding is golden brown.
Pour the cream into a medium sized saucepan. Add the sugar. Bring it just to the boiling point over medium-high heat. Do not let it boil.
Add the cornstarch and water to a small bowl. Combine well.
Add the cornstarch mixture to the pan and cook over medium heat, whisking constantly for 30 seconds. This will thicken the mixture.
Remove from the heat and stir in the Bailey’s .
Bailey's Bread Pudding
Print This
Ingredients
- 6 cups 1” bread cubes, either challah bread, brioche or baguette
- 5 large eggs
- 14 ounce can sweetened condensed milk
- 12 ounce can evaporated milk
- 1 cup Bailey's Irish Cream
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ cup dark brown sugar
- cooking spray
- .
- BAILEY'S SAUCE:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- ¼ cup Bailey's Irish Cream
Instructions
BREAD PUDDING:
Pre-heat the oven to 350 degrees.
Spray a 9” x 9″ pan with cooking spray.
Spread the bread cubes evenly into the pan.
Beat eggs with a whisk in a large bowl. Add the sweetened condensed milk, evaporated milk, Bailey’s Irish Cream, heavy cream, and teaspoon of vanilla extract. Combine the cream mixture well.
Stir in the brown sugar. Combine well.
Pour the wet mixture evenly over the bread cubes. You want to make sure that everything is evenly moistened.
Let the pan sit for 10- 15 minutes until all of the liquid has been completely absorbed.
Bake pudding for 45-50 minutes. You will know it is done when the center is firm and the top of the pudding is golden brown.
This can be served either warm or at room temperature with Bailey’s Sauce.
BAILEY’S IRISH CREAM SAUCE:
Pour the cream into a medium sized saucepan. Add the sugar. Bring it just to the boiling point over medium-high heat. Do not let it boil.
Add the cornstarch and water to a small bowl. Combine well.
Add the cornstarch mixture to the pan and cook over medium heat, whisking constantly for 30 seconds. This will thicken the mixture.
Remove from the heat and stir in the Bailey’s .
Serve either warm or at room temperature over the bread pudding.
TO MAKE THE BAILEY’S BREAD PUDDING AHEAD OF TIME:
Both the bread pudding and Bailey’s sauce can be made a day or two ahead of time and reheated. Store both the bread pudding and the rum sauce, covered in the refrigerator.
Preheat the oven to 350 degrees.
Cover the bread pudding with foil and place into the oven for 15-20 minutes until warmed through.
Place the Bailey’s sauce into a small saucepan and heat over low heat for 3-5 minutes until it is warm but not bubbling.
