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Title: Irish Cream Bread Pudding - Glorious Liqueurs
Categories: Makebooze
Yield: 8 Servings
| PUDDING | ||
| 1 | Loaf stale French bread | |
| 2 | c | Milk |
| 1 | c | Heavy cream |
| 1/2 | c | Irish cream liqueur |
| 2 | tb | Unsalted butter, softened |
| 3 | Eggs | |
| 1 1/4 | c | Sugar |
| 1 | tb | Vanilla |
| 1/2 | c | Raisins |
| CARAMEL IRISH CREAM SAUCE | ||
| 1/4 | c | Water |
| 1 | c | Sugar |
| 1/3 | c | Freshly brewed coffee |
| 1/3 | c | Heavy cream |
| 1 | ts | Lemon juice |
| 1/4 | c | Irish cream liqueur |
Pudding:
Crumble the bread, with the crust into a bowl. Cover with combined milk, cream and liqueur and let stand an hour or until the bread has absorbed most of the liquid.
Preheat oven to 325F. Butter a 13X9" baking dish and set aside.
Beat eggs, sugar and vanilla until well blended. Mix gently with bread and raisins. Spoon into pan, smoothing top. Bake until light brown and the custard is set, about an hour.
Caramel Irish Cream Sauce:
Pour sugar into water in saucepan and let stand until sugar is wet. Cook, swirling occasionally, until the mixture turns nut brown. Remove from heat. Immediately and CAREFULLY, to avoid splatters, pour in coffee and cream into the saucepan. Return to heat and cook, stirring constantly, until caramel melts. Remove from heat and cool. Stir in lemon juice and liqueur just before serving.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.
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