This Irish Cream Bread Pudding is an amazing Irish dessert recipe! Made with Bailey’s alcohol for a twist on a southern dessert classic.
Why You Will Love This Recipe
This Irish Cream Bread Pudding combines the love of Bailey’s Irish Cream with a classic rich dessert recipe.
It is a great way to use up soda bread or stale bread in a hearty and filling sweet treat.
Perfect for St Paddy’s Day or any day you want something for your sweet tooth!
These are the ingredients you need to make a Bailey’s Bread Pudding:
- Soda Bread
- Heavy Cream
- Irish Cream (such as Bailey’s)
- Vanilla Extract
- Pecans (optional, or walnuts)
- Irish Cream Dessert Sauce
Soda Bread – If making my Cinnamon Soda Bread you will need two of the mini loaves. Or one large standard loaf should be about right.
This is the equipment you need to make Irish Bread Pudding:
- Serrated Bread Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Baking Dish (9×13 inches)
- Large Mixing Bowl
Cut your bread into larger chunks.
In a large bowl, whisk together the milk, Bailey’s, eggs, sugar, cream, milk, whiskey, vanilla, cinnamon, and salt.
Add the bread into the milk mixture along with the nuts, if using, and stir to combine.
Coat the baking dish with non-stick spray and pour the bread pudding into the dish.
Let it sit for 20 minutes.
Put the dish in the oven and bake until puffed up with just a slight jiggle in the middle, about 45-50 minutes.
Serve warm with our Irish Cream Dessert Sauce!
Modifications and Substitutions
Any Irish Cream will work.
Soda Bread is perfect for the Irish touch but you can also use French or Italian bread.
It is puffed up the most when coming out of the oven, which makes for great serving! But if you let it cool it is still delicious, just more dense.
Serve this up with some ice cream or whipped cream!
You will need bread, eggs, heavy cream, Irish Cream, Sugar, and a few other ingredients.
It has not cooked long enough. You need it to cook longer so that the egg thickens the custard and there is only a slight jiggle in the middle.
Most likely you either used too much bread where there was no custard left, or it was overcooked.
No, bread pudding needs to be refrigerated overnight.
Bread pudding is good for up to 5 days in the refrigerator.
Irish Cream Bread Pudding
- 8 cups soda bread cut into 1.5 inch cubes (or French bread) (see note 1)
- 4 large eggs
- 1 large egg yolk
- 3/4 cup granulated sugar
- 2 1/2 cups heavy cream
- 1 ½ cups Irish cream (such as Bailey's)
- 1 cup whole milk
- 1/4 cup whiskey or stout beer, optional
- 1 Tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- 1/2 teaspoon salt
- ½ cup pecans chopped, optional (or walnuts)
- Irish Cream Dessert Sauce for serving
- Cut the bread into 1.5 inch cubes. Set aside.8 cups soda bread
- Whisk together the remaining ingredients in a large bowl. Add the bread and toss to coat.4 large eggs, 1 large egg yolk, 3/4 cup granulated sugar, 2 1/2 cups heavy cream, 1 ½ cups Irish cream, 1 cup whole milk, 1/4 cup whiskey, 1 Tablespoon vanilla extract, 1/2 teaspoon salt, ½ cup pecans, ½ teaspoon ground cinnamon
- Coat a 9 by 13 inch baking dish with cooking spray. Pour the bread pudding mixture into the dish. Cover and let sit at room temperature for 20 minutes.
- Preheat oven to 325°F.
- Bake the pudding on the lower middle rack until it is golden brown and puffing up around the edges, with a slight jiggle in the middle, approximately 45-50 minutes.
- Let cool for 30-45 minutes before serving warm. This pudding is great served with whipped cream or ice cream and our Irish Cream Dessert Sauce.Irish Cream Dessert Sauce
- Use two smaller loaves of soda bread or one large loaf.
- My Cinnamon Raisin Soda Bread is perfect for this recipe! You can make it without the raisins if desired.