Irish Cream Bread Pudding is a delicious Irish dessert recipe! Made with Bailey's and soda bread this sweet is a twist on a southern classic with Ireland roots. A creamy custard dessert perfect for St Patrick's Day.
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
Notes
You can let the bread soak in the refrigerator for up to 24 hours if needed.Easily halve the recipe for a smaller crowd! Just cut everything in half and skip the extra egg yolk completely.
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.