Irish Cream Sourdough Bread Pudding

A recipe for Irish Cream Sourdough Bread Pudding. It’s the best way I can think of celebrating St. Patrick’s Day, along with a glass of Irish coffee.

I may not have been born with the luck of the Irish, but I have had the good fortune to to live in cities where the love of St. Paddy’s runs deep. I was born in New York, where neighbors proudly wore green and schools celebrated St. Patrick’s Day with almost as fervor as Christmas. I met my husband while I was in Chicago, where the river runs emerald green and bagpipes fill the air in front of Buckingham Fountain. And here, in San Francisco, the parade is the biggest draw, along with the pub crawls. Even city hall is lit brilliant green, looking very Irish indeed, or if anything, very Emerald City.

Of course, San Francisco can’t escape its connection with food, and as I was researching the ubiquitous Irish Coffee, I learned a thing or two. Did you know that the first Irish Coffee came to America here, in San Francisco? The drink was brought back by San Francisco Chronicle travel writer, Stanton Delaplane, who worked together with the owners of the Buena Vista Cafe in San Francisco to recreate the whisky spiked coffee that welcomed travelers to Shannon International Airport in Ireland. Sixty-three years and counting, Irish coffee is still served there, and I’m willing to bet you’ve had a glass or two in your lifetime, right?

I love the flavors of Irish cream, and you know I adore San Francisco, so I am excited to share a recipe that I developed for BAILEYS® Coffee Creamers Original Irish Cream. I paired the Irish Cream with classic San Francisco sourdough in a decadent and homey Irish Cream Sourdough Bread Pudding.

Dig through the layers and discover a spongy custard of Irish cream with cinnamon, vanilla, a touch of caramel, and an extra drizzle of Irish cream on top. It’s the best way I can think of celebrating this St. Patrick’s Day, along with a glass of Irish coffee.

Disclosure: This post is brought to you by BAILEYS® Coffee Creamers. Sponsored posts such as these help behind the scenes at Kitchen Confidante. Thank you so much for supporting brands that matter to me and for making my blog part of your day!

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Irish Cream Sourdough Bread Pudding

Celebrate St. Patrick’s Day with a recipe for Irish Cream Sourdough Bread Pudding. Dig through the layers and discover a decadent custard of Irish cream with cinnamon, vanilla, a touch of caramel, and an extra drizzle of Irish cream on top.

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Course Dessert

Cuisine American, Irish

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 4 servings

Calories 412kcal

Author Liren Baker

Ingredients

• ▢ 1 cup BAILEYS® Coffee Creamers Original Irish Cream
• ▢ 3 large eggs
• ▢ 1/4 teaspoon salt
• ▢ 1 1/2 teaspoons cinnamon
• ▢ 1 teaspoon vanilla extract
• ▢ 3 tablespoons dark brown sugar divided
• ▢ 2 tablespoons unsalted butter
• ▢ 4 cups sourdough bread (8 oz), diced with crust removed

For the Irish Cream sauce and toppings:

• ▢ 1 cup BAILEYS® Coffee Creamers Original Irish Cream
• ▢ 1 teaspoon cornstarch
• ▢ caramel sauce
• ▢ crushed pecans

COOK MODEPrevent your screen from going dark

Instructions

• Preheat oven to 325° F. Bring a kettle of water to a boil.
• In a bowl, whisk together the BAILEYS® Coffee Creamers Original Irish Cream, eggs, salt, cinnamon, vanilla extract and 1 tablespoon brown sugar until blended. Set aside.
• Butter the bottoms of 4 ramekins with the butter. Sprinkle 1/2 teaspoon of sugar into each ramekin. Arrange a layer of sourdough bread in the ramekins. Soak with some of the custard mixture. Repeat with another layer of sourdough and custard. Press the bread into the custard to ensure it gets a good soaking. Sprinkle with any remaining brown sugar.
• Place the ramekins in a baking dish in the oven. Pour boiling water into baking dish, filling halfway. Bake for 30-40 minutes, until the bread pudding is golden and firm.
• Make the Irish cream sauce by bringing the BAILEYS® Coffee Creamers Original Irish Cream to a simmer over medium low heat. Take 2 tablespoons of the creamer and whisk with the cornstarch to make a slurry. Whisk the slurry into the warm creamer and continue to simmer and stir until it thickens just a tad. Once it begins to thicken, remove from the heat, continuing to stir. Strain and reserve the sauce for serving.
• Serve the bread pudding warm with drizzle of caramel sauce, Irish cream sauce and a sprinkle of crushed pecans.

Nutrition

Calories: 412kcal | Carbohydrates: 41g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 123mg | Sodium: 384mg | Potassium: 93mg | Fiber: 1g | Sugar: 22g | Vitamin A: 178IU | Calcium: 46mg | Iron: 2mg

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