Bread Pudding With Irish Cream Sauce

  1. To prepare pudding, combine 2/3 cup sugar and eggs in a large bowl, stirring with a whisk. Heat 2 2/3 cups milk, vanilla, and cinnamon in a medium, heavy saucepan over medium heat to 180u0b0 or until tiny bubbles form around the edge (do not boil). Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over low heat 6 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat. Combine bread, dates, and raisins in a large bowl. Pour milk mixture over bread mixture; toss well to coat. Spoon bread mixture into an 8-inch square baking dish coated with cooking spray. Cover and refrigerate 4 hours or up to overnight.
  2. Preheat oven to 350u0b0.
  3. Place baking dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350u0b0 for 20 minutes. Uncover and bake an additional 40 minutes or until a knife inserted in center comes out clean.
  4. To prepare sauce, combine 2 tablespoons sugar and egg yolks in a medium bowl, stirring with a whisk. Heat 1/2 cup milk in a small, heavy saucepan over medium heat to 180u0b0 or until tiny bubbles form around the edge (do not boil). Gradually add hot milk to egg yolk mixture, stirring constantly with a whisk. Place milk mixture in pan; cook over low heat 6 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat; stir in liqueur. Place pan in a large ice-filled bowl for 5 minutes or until sauce cools to room temperature, stirring constantly. Serve sauce over warm pudding.

brown sugar, eggs, milk, vanilla, ground cinnamon, bread, dates, golden raisins, cooking spray, brown sugar, egg yolks, milk, irish cream

Taken from www.myrecipes.com/recipe/bread-pudding-with-irish-cream-sauce (may not work)

Another recipe

Switch theme