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Bailey's Bread Pudding

Brunch or dessert? Your call. This easy, full of flavor dish is comfort food at it's finest.

Course Brunch, Dessert
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 8 people

Ingredients

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

Instructions

For The Bread Pudding

  1. Generously butter a 9x13 baking pan and set aside.

  2. Preheat the oven to 300 degrees.

  3. Tear or cut the challah into 1-2 inch cubes and place on a baking sheet.

  4. Toast in the oven (300 degrees) for approximately 15-20 minutes, until just slightly golden.

  5. Remove the bread from the oven and set aside to cool slightly. Increase the oven temperature to 325 degrees (F).

  6. In a large bowl, combine the half and half, whole milk, eggs, vanilla, and Bailey's. Gently whisk to combine.

  7. Add the sugar and salt and whisk again until well mixed.

  8. Place the toasted bread cubes in the buttered pan.

  9. Pour the custard evenly over the bread, being sure to coat well.

  10. Bake at 325 degrees for approximately 60 minutes, or until golden and just set.

  11. 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

  1. 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.