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.

Ann Pittman
Recipe by Cooking Light October 2006

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Recipe Summary

Yield:
9 servings (serving size: 1 bread pudding piece and about 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350°.

  • 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.

  • 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.

Nutrition Facts

306 calories; calories from fat 20%; fat 6.8g; saturated fat 2.6g; mono fat 2.4g; poly fat 0.9g; protein 10.6g; carbohydrates 50.4g; fiber 1.8g; cholesterol 169mg; iron 2.2mg; sodium 322mg; calcium 175mg.
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