Baileys Bread Pudding with Whiskey Butter Sauce is a great way to use up leftover bread. Richly flavored with Irish cream, it’s topped with an equally rich butter sauce flavored with whiskey. You can make individual servings or make one big pan for group gatherings.
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.
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.
Not that the Baileys in the bread pudding isn’t good…But without the sauce, it’s just plain ol’ bread pudding. So good. And perfect on a 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!
For the Bread Pudding:
- 1/2 loaf of artisan bread, torn into 1-inch pieces, and left to dry out overnight
- 6 eggs
- 1 1/2 C milk
- 1/2 C Baileys Irish Cream
- 1 tsp. vanilla
- 1 tsp. cinnamon
- pinch of salt
- butter, for greasing ramekins
For the Whiskey Butter Sauce:
- 4 Tbsp. (1/2 stick) butter
- 1/3 C dark brown sugar
- 1/2 C half & half
- 1 egg, lightly beaten
- 1/4 C Jameson Whiskey
Preheat the oven to 350 degrees F. In a small mixing bowl, whisk together the eggs, milk, Baileys, vanilla, cinnamon, and a pinch of salt. Place the bread in a large bowl, then pour the egg mixture over it. With clean hands, press the bread into the mixture. Let soak for 5-10 minutes.
While the bread is soaking, line a large baking sheet with foil. Butter 8 4-ounce ramekins and set on top. Divide the mixture evenly among the ramekins. Bake in the preheated oven for 35-40 minutes, or until browned and puffed up.
While the bread pudding bakes, make the Whiskey Butter Sauce. In a small saucepan, whisk together the butter, the sugar, half & half, and the beaten egg over low heat. Continue whisking and cooking until the butter has melted and the mixture has thickened slightly (between 5-7 minutes). Remove from the heat, and stir in the Jameson. Spoon on top of the warm bread pudding.