Butterbeer Bread Pudding with Irish Cream Caramel Sauce

I believe I’ve just earned some bragging rights on this one. No exaggerations, but this is the BEST. THING. I. EVER. MADE.


butterbeer bread pudding with irish cream caramel sauce

Butterbeer Bread Pudding with Irish Cream Caramel Sauce
Yield: 2-3 servings
Prep time: 40 minutes (includes resting)
Cook time: 35 minutes

Ingredients:
For the bread pudding:
1/4 cup unsalted butter
1/2 cup firmly packed brown sugar
2 large eggs
3/4 cup milk
1/2 cup half and half
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1 teaspoon vanilla extract
4 cups stale french bread, cubed

For the crumb topping:
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
2 tablespoons unsalted butter, diced
1/4 teaspoon ground cinnamon
pinch of ground nutmeg

For the caramel sauce:
1/4 cup unsalted butter
1/2 cup firmly packed brown sugar
1/4 cup half and half
1/4 teaspoon ground cinnamon
pinch of salt
2 tablespoons caramel irish cream liquer

Directions:
For the bread pudding:
1. Preheat the oven to 350ºF. Grease a 1 3/4-quart rectangular baking dish with nonstick spray.
2. In a saucepan, melt the butter and sugar until the sugar is dissolved completely.
3. In a large bowl, whisk together the eggs, milk, half and half, cinnamon, nutmeg, salt, vanilla, and brown sugar mixture. Add in the bread cubes and let them soak for 30 minutes.
4. While the bread soaks, prepare the crumb topping by combining all ingredients in a bowl. Use a fork to cut the butter evenly into the dry ingredients. Sprinkle evenly over the bread pudding.
5. Bake for 35 minutes, or until the topping is golden and the entire bread pudding has puffed.


For the caramel sauce:
Melt butter in a saucepan over medium heat. Add the sugar, half and half, cinnamon, and salt. Whisk until well blended. Once the sugar is dissolved, turn the heat off and stir in the caramel irish cream liqueur.

Recipe by JG

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2 thoughts on “Butterbeer Bread Pudding with Irish Cream Caramel Sauce

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