I had half a loaf of Rustic Italian bread just hanging around…I wasn’t sure what I wanted to do with it, but I didn’t want to end up throwing it out. I started tearing it into chunks, and then I decided on bread pudding. But I wanted to make a richer pudding, and since I still have half a bottle of Baileys in the fridge, I thought I’d make Baileys Bread Pudding. I wanted some sort of sauce to pour over it, but I wasn’t sure what. Last weekend, I’d read a post on Buttercream Blondie that got me thinking–Meghan had made Irish Coffee Scones with Whiskey Butter. I thought, why not a Whiskey Butter Sauce?
So I made Baileys Bread Pudding with Whiskey Butter Sauce.
It required a trip to the liquor store for the whiskey–Jameson. I had a drink at Buffalo Wild Wings of all places that combined Jameson with ginger ale, and it was really good. Like I think I have a new favorite drink good. Back to the bread pudding, though. This too is REALLY good. Rather than put it into a baking dish, I decided to do individual ramekins…Just for a little change.
I couldn’t get over just how delicious this was. I had two helpings back-to-back. I’ve also come to the conclusion that the Whiskey Butter Sauce is the best thing about this.
So good. And perfect on an day like today–Drizzly, cold, rainy, and now snowy.
I’m glad we’ve had nowhere to go today (aside from minor errands). We did some spring cleaning this morning, so I’m glad that’s out of the way. Tomorrow I have a baking project and laundry to work on!
Oh, and before I forget, the winner of the Certified Steak & Seafood Co. gift certificate is none other than my brother-in-law Don. Jay thinks my sister Kendra should have to eat a steak or some shrimp (she’s vegan)…Especially since she entered on Don’s behalf!