Bread Pudding with Irish Cream Sauce

Just a splash of intensely flavored Baileys Irish Cream is all you need in the sauce. Cooking the pudding in a water bath ensures creamy results. We call for chopped dates and golden raisins in this recipe, but you may substitute any dried fruit you like.

Yield: 9 servings (serving size: 1 bread pudding piece and about 1 1/2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 20%
  • Fat: 6.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 10.6g
  • Carbohydrate: 50.4g
  • Fiber: 1.8g
  • Cholesterol: 169mg
  • Iron: 2.2mg
  • Sodium: 322mg
  • Calcium: 175mg

Ingredients

  • Pudding:
  • 2/3 cup packed brown sugar
  • 5 large eggs
  • 2 2/3 cups 2% reduced-fat milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 9 cups (1/2-inch) cubed French bread, crusts removed (about 12 ounces)
  • 1/4 cup chopped pitted dates
  • 1/4 cup golden raisins
  • Cooking spray
  • Sauce:
  • 2 tablespoons brown sugar
  • 2 egg yolks
  • 1/2 cup 2% reduced-fat milk
  • 1 tablespoon Baileys Irish Cream

Preparation

  1. To prepare pudding, combine 2/3 cup sugar and eggs in a large bowl, stirring with a whisk. Heat 2 2/3 cups milk, vanilla, and cinnamon in a medium, heavy saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over low heat 6 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat. Combine bread, dates, and raisins in a large bowl. Pour milk mixture over bread mixture; toss well to coat. Spoon bread mixture into an 8-inch square baking dish coated with cooking spray. Cover and refrigerate 4 hours or up to overnight.
  2. Preheat oven to 350°.
  3. Place baking dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 40 minutes or until a knife inserted in center comes out clean.
  4. To prepare sauce, combine 2 tablespoons sugar and egg yolks in a medium bowl, stirring with a whisk. Heat 1/2 cup milk in a small, heavy saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Gradually add hot milk to egg yolk mixture, stirring constantly with a whisk. Place milk mixture in pan; cook over low heat 6 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat; stir in liqueur. Place pan in a large ice-filled bowl for 5 minutes or until sauce cools to room temperature, stirring constantly. Serve sauce over warm pudding.
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