Irish Creme Bread Pudding

prep time:: 30 min
total time:: 90 min

Makes 8 servings

I have no idea where this recipe came from. It’s been hanging out in raw ingredient and minimal-instruction form in my daytimer for ages.

ingredients

4 cups whole milk
1 cup Baileys Irish Creme
1 cup granulated sugar
1 vanilla bean
6 large eggs
4 large egg yolks
1 large loaf of brioche or croissants, cubed
1 cup hydrated raisins (optional)

directions

1
Heat oven to 315. Pour the milk and half the sugar into a two quart saucepan. While the milk is heating over medium high, us a sharp knife and slice the vanilla bean in half lengthwise. Separate the seeds from the pod by scraping with a knife. Add to the milk and sugar mixture. Scald the milk mixture (cook with not much stirring) until bubbles form around the edge of the pan. Remove from the heat.
2
Place remaining sugar, whole eggs and egg yolks in a large bowl and whisk until well combined. Continue to whisk, and slowly (very slowly!) poor the hot milk into the egg mixture. Whisk until smooth.
3
Cut the brioche into 1/2 inch cubes, and place in a baking dish. Sprinkle with raisins, pour the hot egg milk mixture over the brioche. It should go halfway up the sides of the dish. (If not, get a bigger or smaller pan.) Pour the Baileys over the cubes to coat evenly. Bake for 60 minutes.
4
Serve warm or cold, with whipped cream, more Baileys, ice cream, or plain.

notes

You can substitute vanilla extract for the bean, but add it just before you add the bread cubes. You can also use skim milk and substitute egg beaters for up to 3 of the whole eggs.

Source: Lisa Linderman