In honor of St. Patrick’s Day, we are featuring a more authentic, modernized take on Irish cuisine which requires ditching the idea of corned beef and embracing updated classics. Here is how to make Bread Pudding with Baileys® Whipped Cream.
Ingredients for Pudding
1 loaf soda bread, preferably 1 day old*
4 tablespoons unsalted butter, at room temperature
1 ½ cups heavy cream
3 large eggs
1 ½ cups whole milk
2 large egg yolks
1 teaspoon cinnamon
¾ cup light brown sugar
1 cup raisins, soaked in water and drained
Ingredients for Whipped Cream
2 cups heavy cream, chilled
4 tablespoons confectioners sugar
2 tablespoons Baileys
1 teaspoon pure vanilla extract
*If you do not have soda bread, feel free to use brioche, baguette, or challah bread instead.
Directions
For pudding, preheat oven to 325˚F.
Butter an 8 x 8-inch square baking dish. Slice the soda bread into 1-inch thick pieces and butter one side of each slice. Next, cut bread in half diagonally to form triangles.
In a saucepan, heat milk, cream and cinnamon on low. Then, in a separate bowl, stir eggs, yolks and sugar until well combined. Bring cream mixture to a boil, whisking frequently, taking care not to burn liquid or have it boil over. Once it begins to boil, remove from heat. Add about ¼ cup of the liquid to the egg mixture and whisk. Once mixed, gradually add the entire egg mixture to the cream mixture. This tempers the eggs to prevent curdling.
Place a layer of bread triangles in the baking dish, overlapping slightly. Add the raisins and part of the cream mixture. Then, add another layer of bread slices, raisins and cream. Top with a final layer of bread and cream but do not add raisins on top or else they will burn. Let stand for 15 minutes, then cover with foil. Place the baking dish inside a larger roasting pan and fill the pan with very hot tap water until it reaches halfway up the baking dish. Do not overfill! No water should leak into the pudding dish. Bake for 45 minutes, then remove foil and bake for another 10 to 15 minutes, or until custard is set and bread is golden brown and crusty on top.
For whipped cream, pour all ingredients into mixing bowl and beat with a whisk attachment until stiff peaks begin to form. Scoop on top of bread pudding and serve immediately or store in an airtight container in the refrigerator.
If you liked our Bread Pudding with Baileys® Whipped Cream, check out:
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