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.
4cupssourdough bread(8 oz), diced with crust removed
For the Irish Cream sauce and toppings:
1cupBAILEYS® Coffee Creamers Original Irish Cream
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.