There’s something about the turn of the season that really makes me crave comfort foods for brunch. Or dessert. Or, really, just all the time (if I’m being honest). This Bailey’s Bread Pudding is the perfect make ahead comfort food for fall. Or winter. Or a random Saturday when you really need some carbs.Jump to Recipe
Our Bailey’s Bread Pudding is a one dish, dump it and forget it type of treat. It’s fantastic for a lighter dessert and also really great addition to brunch. I suggest topping it with fresh berries and some sweetened whipped cream (or try our Bailey’s whipped cream to really do it right!).
This bread pudding started with a loaf of challah that I picked up on a whim at Trader Joe’s. I was heading up to Lane’s cabin for a weekend of cooking fun. Bread pudding wasn’t on my to-do list but I saw the challah and decided I needed some. Talk about #carbcravings!
The bread is torn or cut into chunks and then lightly toasted to give it a little crunch. While the bread is toasting, grab some eggs, whole milk, half and half, and vanilla and whisk them together in a big bowl. Generously butter a large baking pan (I used a 9X13). Add some vanilla and a good glug of Bailey’s to your egg and dairy mixture and finish it off with some sugar and a 1/2 teaspoon of salt.
Place the toasted bread in the buttered pan. Pour the custard mixture evenly over the bread, making sure it’s coated. If you like a little extra crunch and sweetness, you can sprinkle some brown sugar over the top. Bake the whole mixture for about one hour at 325 degrees F. The top will be just crispy and the rest will be cake like and full of flavor. Top with whipped cream or berries and serve. Your guests will thank you.
If you want to make it ahead: The custard can be made the day before and poured over the bread just before baking. Alternatively, you can assemble the whole dish (but don’t bake it!) and keep covered in the refrigerator overnight but you will lose some of the crispness to the pudding when prepared that way. Either way, it’s still delicious!
Find the recipe for our Bailey’s Bread Pudding below.
Want to more baked comfort goodies for fall or winter? Try these treats:
Bailey’s Bread Pudding
Brunch or dessert? Your call. This easy, full of flavor dish is comfort food at it's finest.
For the Bread Pudding
- 1 lb loaf challah, torn or cut into 1-2 inch squares
- 2 Tablespoons butter (for the pan)
- 2 cups half and half
- 1 cup whole milk
- 4 eggs divided
- 1 Tablespoon vanilla
- 4 Tablespoons Bailey's Irish Cream
- 1 cup granulated sugar
- ½ teaspoon kosher salt
For Bailey's Whipped Cream
- 1 quart heavy whipping cream
- 3 Tablespoons Bailey's Irish Cream
For The Bread Pudding
Generously butter a 9×13 baking pan and set aside.
Preheat the oven to 300 degrees.
Tear or cut the challah into 1-2 inch cubes and place on a baking sheet.
Toast in the oven (300 degrees) for approximately 15-20 minutes, until just slightly golden.
Remove the bread from the oven and set aside to cool slightly. Increase the oven temperature to 325 degrees (F).
In a large bowl, combine the half and half, whole milk, eggs, vanilla, and Bailey's. Gently whisk to combine.
Add the sugar and salt and whisk again until well mixed.
Place the toasted bread cubes in the buttered pan.
Pour the custard evenly over the bread, being sure to coat well.
Bake at 325 degrees for approximately 60 minutes, or until golden and just set.
Remove, cool slightly, and serve with Bailey's Whipped Cream (see below) and/or fresh berries. (Fun tip: For added crunch, try sprinkling with a small amount of turbinado sugar!)
For The Bailey's Whipped Cream
In the bowl of a stand mixer, combine 1 quart of cold whipping cream and 3 Tablespoons of Bailey's. Whip on medium speed until soft peaks form. Serve immediately.